Turkish Rice Pilaf (Sehriyeli Pilav)
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people
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Calories
400 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Turkish
Turkish Rice Pilaf (Sehriyeli Pilav)
Description
This Turkish Rice Pilaf recipe begins by optionally soaking short-grain rice and thoroughly rinsing it until the water runs clear, which helps achieve a fluffy texture. Butter is melted and used to sauté orzo until golden brown, adding a nutty flavor and a slight firmness to the pilaf. The rice is added next, sautéed briefly to dry, then combined with vegetable or chicken stock, black pepper, lemon juice, salt, and a small amount of sugar.
The mixture simmers uncovered on low heat until the rice absorbs the liquid, then rests covered off heat to allow steaming and settling. The result is pilaf with tender rice grains and the toasted bite of orzo, accented by the brightness of lemon juice and gentle seasoning.
For best results, use Turkish Baldo rice or similar short-grain varieties and adjust the liquid quantity depending on the rice type. Opening the lid while cooking is discouraged to preserve proper steam. Letting the pilaf rest after cooking ensures separate grains and enhanced texture.
Ingredients
- 2½ tablespoon butter (50 grams)
- 50 g orzo
- 2 cups rice or 400 grams, baldo or tosya varieties
- 3 cups vegetable stock or 600 ml, or chicken stock, beef stock or water
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2-3 drops lemon juice
- ¼ teaspoon sugar
Instructions
- Soak the rice in warm salted water for 20 minutes (optional).
- Wash the rice in a sieve under running cold water until the water from the rice runs clear, and let it drain.
- Heat a pan over medium heat and melt the butter.
- Add orzo and saute until golden brown, then add the rice with the salt, and sauté for a few minutes until the rice is dry.
- Add the liquid to the rice along with the pepper, lemon juice, and sugar. Increase the amount of the liquid to 4 cups (800 ml) if not soaking the rice.
- Mix them all gently and let it simmer on low heat with the lid off for 15 to 20 minutes, until the rice absorbed the liquid.
- When cooked, let it rest for 15 minutes without opening the lid.
- Fluff the rice gently with a fork before serving.
Notes
- Use Baldo or another short-grain rice for best pilaf texture.
- Wash rice under cold running water until the water runs clear to remove excess starch.
- Adjust cooking liquid according to rice type; increase to 4 cups if not soaking rice.
- Stir gently when adding stock and avoid opening the lid during cooking.
- Allow the pilaf to rest covered for 10 to 15 minutes after cooking, then fluff with a fork before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 86g | 29% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1011mg | 42% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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