Best 2 Turkish Rice Pilaf Ic Pilav Recipes

SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO

Steps:

• Gather the ingredients.
• In a shallow saucepan, melt the butter and oil together. Add the orzo and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn.
• Add the uncooked rice and stir thoroughly until the grains are coated with the oil. Add the chicken broth, salt, and pepper, and then bring to a boil. If you are using chicken bouillon in place of stock, cut down on or omit the salt.
• Cover and reduce the heat to low. Let the rice slowly simmer until the liquid is absorbed, 20 minutes.
• Without removing the cover, take the pan from the heat and put it aside to cool down for 5 minutes, keeping the lid on at all times. If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then replace the lid. This will absorb excess moisture and allow the rice to continue steaming at an even pace.
• Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains.
• You can use a small dessert bowl or ramekin as a mold to ​give it that signature rice pilaf look. Fill the bowl with the rice and use the back of a spoon to pack it down tightly. Invert the bowl onto a serving plate. The pilaf will pop out and should remain in the molded shape.

TURKISH RICE PILAF WITH VERMICELLI

Steps:

• . Put the rice in a colander and rinse it under lukewarm running water until the water runs clear. Put the rice into a large bowl, cover it with lukewarm water, and mix in 1 tsp of salt. Let the rice soak for 30 min then drain using the colander again.
• . For this recipe you will need a wide non-stick pan that has a tight-fitting lid. The sides should be at least 8 cm (3 in) high. Place the pan on the largest burner and melt the butter over medium heat. Once melted, add the pasta and sauté stirring often with a wooden spoon until the şehriye turn golden brown. It usually takes around 3 to 4 min.
• . Add the rice to the pan, stir until most of the grains are coated in butter and cook for 2 min. Add the stock into the pan and the remaining 1 tsp of salt, stir and increase the heat to quickly bring to a boil. Cover with the lid and reduce the heat to medium-low. For example, the heats of my induction stove go from 1 to 10 (10 being the hottest) and I lower the temperature to 4 when I cook Turkish rice pilaf. Cook the rice, covered, for 10 min. If the stock hasn't been completely absorbed by then, uncover the pan and keep cooking until it has. On the contrary, if the rice pilaf looks a bit dry and not completely cooked through (don't hesitate to taste but be careful not to burn yourself) add a splash of water and keep cooking covered until absorbed.
• . Turn off the heat, remove the lid and stir the rice gently with a wooden spoon. Lay a clean tea towel or several sheets of paper towels over the pan (it shouldn't touch the rice). Put the lid back on and let the rice sit for 10 min. Fluff the rice gently again and serve sprinkled with freshly ground black pepper and big spoonfuls of yogurt!