Best 2 Turkish Wedding Pilaf Dugun Pilav Recipes

**Turkish Wedding Pilaf (Düğün Pilavı)**

Turkish wedding pilaf is a traditional dish served at Turkish weddings and special occasions. It is a flavorful and aromatic rice dish made with rice, vermicelli noodles, and a variety of spices and herbs. The rice is cooked in a seasoned broth and then topped with vermicelli noodles that have been browned in butter. The pilaf is often served with a side of yogurt or cacık, a yogurt-based sauce with cucumbers and garlic.

The recipe for Turkish wedding pilaf is simple and straightforward, but there are a few key steps that are essential to getting the perfect dish. First, the rice must be washed and soaked in water for at least 30 minutes before cooking. This helps to remove the starch from the rice and prevent it from becoming sticky.

The pilaf is then cooked in a seasoned broth made with onions, garlic, and spices. The broth is typically made with chicken or vegetable stock, but it can also be made with water. Once the rice is cooked, it is topped with the browned vermicelli noodles and served immediately.

In addition to the traditional Turkish wedding pilaf, there are also several variations of the dish that can be found throughout Turkey. Some variations include adding meat, vegetables, or nuts to the pilaf. There is also a popular version of the dish called "shish pilaf" which is made with lamb or beef.

No matter which variation you choose to make, Turkish wedding pilaf is a delicious and festive dish that is sure to impress your guests. It is a perfect dish for special occasions, but it can also be enjoyed as a simple weeknight meal.

Let's cook with our recipes!

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)

Turkish Pilaf With Vermicelli (Sehriyeli Pilav) image

Posting for ZWT6 North Africa/Middle East region. From www.turkishfoodandrecipes.com If using Vermicelli break into 2 inch pieces.

Provided by Papa D 1946-2012

Categories Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup long grain rice
1 tablespoon butter
1 tablespoon oil
2 tablespoons vermicelli or 2 tablespoons orzo pasta
1 1/2-2 cups hot water (explained below) or 1 1/2-2 cups chicken stock (explained below)
also you can add 1 cube of chicken bouillon to hot water
1 teaspoon salt

Steps:

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
Let the pilaf stand for about 5-10 minutes before serving.
Pilaf goes well with any kind of dish.
P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

SAVORY TURKISH PILAF

Savory Turkish Pilaf image

I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!

Provided by echo echo

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1/2 lb boneless lamb, cut in julienne strips
3 medium onions, chopped
1/4 cup walnut pieces
2 cups uncooked rice
1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped
1/4 cup raisins
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon sage
1/4 teaspoon allspice
4 cups boiling beef bouillon or 4 cups water
1 teaspoon chopped parsley or 1 teaspoon mint (optional)

Steps:

Heat the butter over medium heat and sauté the lamb until brown.
Remove the meat from pan and keep hot.
In the same butter, cook the onion until it is soft but not brown.
Add the nuts and rice and cook for 5 minutes, stirring constantly.
Add the tomato through the bouillon; the dish will sizzle.
Stir and cover tightly.
Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
Return the lamb to the rice and heat thoroughly.
Let stand, covered, in a warm place 15 minutes without cooking.
Sprinkle on parsley or mint.

Nutrition Facts : Calories 495.3, Fat 20, SaturatedFat 9.1, Cholesterol 48.1, Sodium 1762.2, Carbohydrate 65.4, Fiber 2.7, Sugar 7.8, Protein 13.4

Tips:

Use high-quality ingredients: The best pilaf starts with the best ingredients. Use long-grain rice that is free of impurities, and use fresh vegetables and herbs for the best flavor.
Rinse the rice thoroughly: This will help to remove any starch from the rice, which will prevent it from clumping together.
Toast the rice in the butter: This will help to give the pilaf a nutty flavor and a beautiful golden color.
Use a flavorful broth: The broth is what gives pilaf its flavor, so use a broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or even beef broth.
Add vegetables and herbs: Vegetables and herbs add flavor and color to pilaf. Common additions include onions, carrots, celery, peas, and parsley.
Don't overcook the rice: Pilaf should be cooked until the rice is tender but still has a slight bite to it. Overcooked rice will be mushy and bland.

Conclusion:

Turkish wedding pilaf is a delicious and festive dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its fluffy rice, flavorful broth, and colorful vegetables, Turkish wedding pilaf is a surefire crowd-pleaser.