Our Turkish Rice Recipe
A quick and easy recipe for Turkish rice (şehriyeli pilav) which makes a tasty side serving for many Turkish dishes.
Servings 4
Calories 122kcal
Ingredients
- 1 cup rice we use a standard tea/coffee mug
- 2 tbsp orzo or şehriye or vermicelli
- 1 tbsp butter
- 2 cups hot water or stock
Instructions
- Heat your butter in a deep saucepan over a low heat.
- Now add your şehriye (orzo) to the pan and stir around for a few minutes until you see it start to change colour.
- As soon as you notice the orzo start to go brown, add your cup of rice and continue to stir. Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will burn.
- After 3-4 minutes, add the water or stock.
- There will be a big sizzle and the liquid will bubble up. Turn up the heat and bring the rice to the boil, fully.
- Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap, and reduce the heat to medium-low.
- Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed.
- Now remove from the heat, put the lid firmly on the pan and leave your Turkish rice to stand for 5 minutes.
- After 5 minutes, remove the lid and fork through your rice.
Notes
- If you find the butter too rich in your Turkish rice, we sometimes just use a glug of olive oil. This is not traditional and does change the flavour slightly but it makes or an occasional, tasty variation.
- Whatever size cup you use for your rice, make sure you use the same for your water or stock.
- Calories are approximate and are calculated on using butter and water as opposed to stock.