Turkish Rice Pilaf

Turkish Rice Pilaf (aka Pirinc Pilavi) 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 pilaf in every possible kind of eatery, from the local cafeteria, to a posh Istanbul restaurant.

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Turkish Rice Pilaf absorbs flavors well which makes it a great accompaniment for many meals such as Islim Kebabi (Aubergine Meatball Wraps) or Hunkar Begendi (Sultan’s Delight). This buttery dish is tasty enough to eat on its own or just with a bowl of yoghurt. Alternatively, you can mix in vegetables, chickpeas or even meat and turn it into a yummy meal.

Tips for Turkish Rice Pilaf

Turkish Rice Pilaf is easy to make and you can experiment other pilaf alternatives once you’ve mastered the basics. There are few easy steps that you need to follow to achieve the best results:

• Using the right type of rice for a good pilaf is crucial- Baldo – a 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.

• Soak and wash the rice – 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 run clear. This is an essential step for a fluffy-flaky texture.

• Use butter – Butter is the secret for a delicious rice pilaf . Fry the orzo with butter until golden brown for a nutty flavor. Add salt and rice to the pan when orzo is browned and fry until the rice is totally dried. Salt will help the rice to dry quicker.

• Add lemon juice and sugar – Lemon juice and sugar enhance the flavor of the pilaf and give a nice white color. Don’t go crazy with the amount of lemon juice, all you need is 2 to 3 drops maximum!

• 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. 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 fork before serving.

For cooking the Turkish rice pilaf:

• Soak the rice in warm salted water for 20 minutes. Wash the rice in a sieve under running cold water until the water from the rice runs clear, 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, saute for 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 10 minutes without opening the lid. Gently fluff with a fork before serving.

I hope you enjoy the process of making this fluffy Turkish rice pilaf as much as you enjoy eating it ! 🙂

Bon appétit! / Afiyet olsun!

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