Turkish Rice Pilaf (Sehriyeli Pilav)

Turkish Rice Pilaf with orzo (Sehriyeli Pilav in Turkish) has been a staple food and has always enjoyed a special status in Turkey for centuries.

This basic yet comforting rice dish is an important part of Turkish cuisine that plays a significant role in everyday cooking.

You can enjoy Turkish Rice in every possible kind of eatery, from the local cafeteria to a posh Istanbul restaurant.

What is Rice Pilaf?

Rice Pilaf (or Pilau) is a flavorsome dish made with rice, stock, and flavorings cooked on low heat until the rice absorbs the liquid.

This Turkish Rice Pilaf is made with orzo sautéed in butter and then cooked on low heat which results in a fluffy and buttery pilaf dish.

Why This Recipe Works?

• It is a very simple recipe with four ingredients only.

• Turkish Rice Pilaf (Sehriyeli Pilav) can be easily made vegan-friendly by replacing the butter with olive oil.

• It is versatile, you can add vegetables or meat and turn it into a substantial meal.

• This Sehriyeli Pilav always turns out flaky and fluffy with precise measurements of the water-to-rice ratio.

• Turkish Rice Pilaf is a great side to accompany many Turkish, Middle Eastern, and Mediterranean dishes.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Baldo Rice

Using the right type of rice for a good pilaf is crucial- Baldo - chubby, short-grain rice grown in Turkey is the best option.

This type of rice is extremely starchy and can absorb lots of moisture, which makes it very creamy and tender but also keeps its shape well when cooked.

Alternatively, you can use Italian arborio rice.

What is Sehriye?

Sehriye (a.k.a orzo or risoni) is a short type of pasta that is used for rice dishes or soups in Turkish cuisine.

The addition of sehriye gives Turkish Rice a unique texture, appearance, and taste.

You can buy orzo or vermicelli online from Amazon as well as from large supermarkets/Turkish shops.

If you don't have sehriye, you can omit it and add the same amount of rice.

Other ingredients you will need:

• Butter - Butter is the secret to a delicious rice pilaf. Fry the orzo with butter until golden brown for a nutty flavor. Use olive oil for the vegan/dairy-free options.

• Stock - It adds great flavor to the rice. Use Basic Homemade Vegetable Stock for vegan/vegetarian options. Homemade Beef Stock or Chicken Stock (Bone Broth) works perfectly with pilaf.

• Lemon Juice and sugar - Two unusual ingredients, but they enhance the flavor of the pilaf and give it a nice white color. Don't go crazy with the amount of lemon juice, all you need is 2 to 3 drops maximum!

• Salt & Pepper - Use the amount stated in the recipe as a guide and adjust the amount to your taste. Reduce the amount of salt if using store-bought stock as they already contain some salt.

Step-by-Step Instructions

Turkish Rice Pilaf is easy to make and you can experiment with other pilaf alternatives once you’ve mastered the basics.

There are a few easy steps that you need to follow to achieve the best results:

Soak the rice in salted warm water for 20 minutes.

Place it in a sieve and wash it under running cold water until the water from the rice runs clear.

This is an essential step for a fluffy-flaky texture.

Heat a pan over medium heat and melt the butter.

Add orzo and sauté until golden brown.

Add the salt and rice to the pan when the orzo is browned and then fry until the rice is totally dried.

Salt will help the rice to dry quicker.

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 you didn't soak 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.

Gently fluff with a fork before serving.

Serving Suggestions

Turkish Rice absorbs flavors well which makes it a great accompaniment to many meals:

Try it with Karniyarik - Mince Stuffed Aubergine, Zeytinyagli Enginar Dolmasi - Stuffed Artichokes, Musakhan - Sumac Chicken, Islim Kebabi (Aubergine Meatball Wraps), Ghormeh Sabzi - Persian Herb Stew, Steak Picado (Bistek Picado), Jamaican Style Pepper steak, or Hunkar Begendi (Sultan's Delight).

This buttery Turkish rice dish is tasty enough to eat on its own or just with a bowl of yogurt or Cacik (Turkish Yogurt With Cucumbers).

Alternatively, you can mix in vegetables, chickpeas, or even meat and turn it into a yummy meal.

Top Tips From the Chef

• Using the right type of rice for a good pilaf is crucial- Baldo - chubby, short-grain rice grown in Turkey is the best option.

• Place the rice in a sieve and wash it under running cold water until the water from the rice runs clear. This is an essential step for a fluffy-flaky texture.

• Adjust the amount of the stock - The amount of stock you add to the rice depends on the type of rice you are using. This recipe works great with baldo rice but if you use a different type of rice, apply the amount of stock stated on the packaging.

• Increase the amount of the liquid to 4 cups (800 ml) if you didn't soak the rice in advance.

• When you add the stock to the rice, stir just enough to combine, and don't open the lid while cooking.

• Be patient before serving the rice! - When the rice is cooked, let it rest for 10 minutes with the lid on. Cover with a clean kitchen towel or cloth to keep it warm. Gently fluff the rice with a fork before serving.

Recipe FAQs

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this fluffy and buttery Turkish Rice Pilaf (Sehriyeli Pilav) as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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