Turkish Rice - Sehriyeli Pilav

Turkish Rice - Sehriyeli Pilav

Fluffy, buttery Turkish pilav made with baldo rice and toasted orzo with a technique that keeps every grain separate and full of nutty flavour. Ready in 20 minutes and the perfect addition to any Turkish or Mediterranean meal.

Course Side

Cuisine Turkish

Keyword How to make Turkish Baldo rice, Sehriyeli pilav, Turkish rice

Cook Time 20

Resting time 5

Total Time 20

Servings servings

Calories 427kcal

Author Nicole Shroff

Equipment

Medium saucepan with lid

Ingredients

1 tablespoon butter Add ½ tablespoon more if you like it very buttery.
1 teaspoon olive oil
¼ cup orzo pasta (50 g)
2 cups baldo rice (400 g) or Arborio rice, washed and drained
4 cups water (950 ml) freshly boiled or chicken stock
1 teaspoon salt adjust according to taste if using stock

Metric - US Customary

Instructions

Melt 1 tablespoon butter in a medium saucepan on low-medium heat in and add 1 teaspoon olive oil. Stir in ¼ cup orzo pasta and cook for 1 minute till it darkens very slightly (be careful not to let it burn).
Add 2 cups baldo rice and stir till it is lightly golden and the rice is coated in butter.
Pour in 4 cups 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

Turkish rice should not be sticky so rinse uncooked rice till the water runs clear to remove the starch.

This recipe uses orzo pasta which can be substituted with small strand vermicelli (Note: vermicelli will roast in half the time, take care not to let it burn).

Once the lid is placed on the saucepan, do not stir during cooking. When it has finished cooking leave the lid on for a further 10 minutes before serving so the rice continues to steam.

Storing leftovers - Turkish rice will keep in a sealed container in the fridge for up to 3 days.

Using leftover Turkish rice - stir into soup, mix into salads or serve warm with meat or vegetable dishes.

Nutrition