Turkish Rice - Sehriyeli Pilav
User Reviews
5
Turkish Rice - Sehriyeli Pilav
Description
This Turkish Rice recipe starts by gently melting butter and adding olive oil in a saucepan over moderate heat. Orzo pasta is toasted briefly in this fat mixture until slightly darkened but not burnt, developing a toasty, nutty flavor. Then baldo rice is stirred in and lightly coated with the butter and oil to ensure even cooking and flavor infusion.
Freshly boiled water or chicken stock is poured in along with salt, and the mixture is covered and brought to a boil. The rice then simmers uncovered on low heat for about 10 minutes without stirring, allowing the grains to cook evenly. After cooking, the pot is removed from heat and left covered to steam further for 5 minutes, enhancing fluffiness and ensuring separate grains.
The resulting pilaf is aromatic with a slight buttery richness, tender but not sticky, with a subtle texture contrast from the toasted orzo. This dish serves well as a side complementing a variety of main courses in Turkish cuisine and beyond.
Turkish rice should be rinsed well beforehand to remove surface starch and prevent stickiness. The recipe notes that vermicelli pasta can be substituted for orzo but requires less toasting time to avoid burning. Leftover pilaf stores well refrigerated for up to three days and can be incorporated into soups or salads to repurpose leftovers.
Ingredients
- 1 tablespoon butter Add ½ tablespoon more if you like it very buttery.
- 1 teaspoon olive oil
- 50 g orzo pasta ¼ cup
- 400 g baldo rice 2 cups, or Arborio rice, rinsed and drained
- 950 ml water 4 cups, freshly boiled or chicken stock
- 1 teaspoon salt adjust according to taste if using stock
Instructions
- Melt 1 tablespoon butter in a medium saucepan on low-medium heat in and add 1 teaspoon olive oil. Stir in 50 g orzo pasta and cook for 1 minute till it darkens very slightly (be careful not to let it burn).
- Add 400 g baldo rice and stir till it is lightly golden and the rice is coated in butter.
- Pour in 950 ml water or liquid, add 1 teaspoon salt and stir. Cover with a lid, bring to a boil then simmer for 10 minutes. Do not uncover and do not stir during this time.
- Remove from heat, keep the lid on and leave it to rest for 5 mins. Fluff with a fork and serve.
Notes
- Rinse the rice thoroughly until water runs clear to eliminate excess starch for fluffy rice.
- Orzo can be substituted with small strand vermicelli, which requires less toasting time to avoid burning.
- Do not stir the rice once cooking starts and once the lid is on to maintain grain separation.
- After cooking, leave the rice covered for 5 minutes off heat to allow it to steam and finish cooking gently.
- Store leftover Turkish rice in a sealed container in the refrigerator for up to 3 days.
- Use leftover pilaf by adding it to soups, mixing into salads, or serving alongside meat or vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 618mg | 26% |
| Potassium | 105mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.3g | 1% |
| Vitamin A | 87IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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