Turkish Rice Pilaf (Sehriyeli Pirinç Pilavi)

5 from 8 votes

Turkish Rice Pilaf (Sehriyeli Pirinç Pilavi)

This buttery and fluffy Turkish Rice Pilaf with Orzo (Sehriyeli Pilav) is a great side dish that goes perfectly with roast meats, stews, or casseroles.

Prep Time25

Cook Time25

Total Time50

Course: Side Dish

Cuisine: Mediterranean, Turkish

Diet: Vegan, Vegetarian

Servings: people

Calories: 305kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 Rubber spatula
1 Saucepan

Ingredients

2½ tablespoon butter (50 grams)
50 g orzo
2 cups rice (baldo or tosya) (or 400 grams)
3 cups vegetable stock, chicken stock, beef stock or water (or 600 ml)
¼ teaspoon black pepper
½ teaspoon salt
2-3 drops lemon juice
¼ teaspoon sugar

US Customary - Metric

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

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.

Nutrition