Turkish Rice Pilaf / Turk Pirinc Pilavı

I cannot think of a Turkish kitchen where a pilav is not cooked at least once a week unless they are on a tough diet. Although very common the pilaf, there are few basic tips and tricks about how to prepare a good rice pilaf. A good pilaf means it is cooked enough; there are no hard parts in each rice. It is not sticky; it doesn’t stick to your teeth or to the serving spoon. There is even a saying that “if a woman cooks a  good pilaf; she can cook anything”.

The pilaf spread to the Turkish households from the palace during the Ottoman Empire. It is said that there around 80 different pilaf’s were being cooked in the palace kitchen in those days

You should buy rice that is not broken, somewhat fat. In Turkey I prefer the baldo and osmancik type of white rice. Place a measured amount of rice in a pot and cover with water at least half an hour before starting to cook. The amount of water you use at this stage is not important as you will discard it anyway. I prefer to use the pot that I will cook in, not to make additional mess. The cup or container that you use to measure the rice should have a handle because you will use it again to add hot water while cooking and it will be easier to hold.

You will need 1.75 times the amount of rice you have used. So if it was a glass you will need a 1,75 glass of warm water. If it was 1 cup, you will need 1,75 cup of water.

When the time has come to cook after at least half an hour was the rice under running water. Use a colander to drain the water, do not use your hands, as you might break the rice. Just let the water flow down, gently shake the colander. Continue until the water leaking down under the collander there is no more white water flowing. That is let the water fall until there is no more starch left.

Preparing Pilaf

I advise to use vermicelli/orzo to make sure that the rice doesn’t stick to each other. You can use any shape; elips, thin, round, star or alphabet shaped. Add a table spoon of olive oil and a table spoon of butter then the orzo. Cook until the butter melts and the orzo is brownish. Then add the rice that is well drained and cook until no water is left and the rice is shiny. Add a chicken bullion at this stage and make sure it is well mixed. If you have chicken stock available, of course it will be much better. Then you wont need to add the chicken bullion and the taste will be even better.

Add enough water as described above and mix only once. Bring to boil over high heat and then lower the heat to minimum possible. The water will be absorbed very soon. Check, by tasting a few. If no hard part then it is done, if not ready then add 1-2 table spoons of boiling water and cook a few more minutes.

Do not mix until you are ready to serve.  This Turkish rice pilaf recipe is the most basic, plain one. My son likes it with plain yogurt, my mum with ketchup, my husband with dry chickpeas.

Pilaf
Pilaf / Pilav
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Pilaf
Pilaf / Pilav
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. Choose rice is that is not broken, somewhat fat - preferrably "baldo" type. Put the rice in a pan and cover it with hot water. This must be done at least half an hour before cooking. Then thoroughly wash the rice, until the water is no longer white below the filter. Wash the rice gently - do not scrub - so they don’t break.
  2. Use a wide pan, but not too high. Add some olive oil and orzo into the pan and stir and cook until they change color and get brownish.
  3. Add olive oil, butter and salt to the orzo. If you want to add a chicken tablet now is the correct time – make sure it dissolves thoroughly. Add the rice. Cook stirring until the butter melts and the rice becomes shiny.
  4. Add the hot water. Stir only once and close the lid. You should not stir again until serving.
  5. Once the water boils lower the heat.
  6. When the water is absorbed taste the rice, but do not stir. If the rice is not cooked enough add 2-3 table spoons of hot water.
  7. When the rice is cooked, your pilaf is ready; close the heat.
  8. Place a paper towel on the pilaf pot and cover the lid again. This is to prevent the water drops of the lid fall back on the rice. Wait for 5-10 minutes, so the pilaf rests and serve after stirring once.
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3 comments on “Turkish Rice Pilaf / Turk Pirinc Pilavı
  1. Ӏ always emailed this web site post page to all my associates,
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  2. Nese Yurtcu says:

    Thank you for your comment.

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Pilaf with Orzo/ Sehriyeli Pilav

Pilaf
Pilaf / Pilav
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Pilaf
Pilaf / Pilav
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
5 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. Choose rice is that is not broken, somewhat fat - preferrably "baldo" type. Put the rice in a pan and cover it with hot water. This must be done at least half an hour before cooking. Then thoroughly wash the rice, until the water is no longer white below the filter. Wash the rice gently - do not scrub - so they don’t break.
  2. Use a wide pan, but not too high. Add some olive oil and orzo into the pan and stir and cook until they change color and get brownish.
  3. Add olive oil, butter and salt to the orzo. If you want to add a chicken tablet now is the correct time – make sure it dissolves thoroughly. Add the rice. Cook stirring until the butter melts and the rice becomes shiny.
  4. Add the hot water. Stir only once and close the lid. You should not stir again until serving.
  5. Once the water boils lower the heat.
  6. When the water is absorbed taste the rice, but do not stir. If the rice is not cooked enough add 2-3 table spoons of hot water.
  7. When the rice is cooked, your pilaf is ready; close the heat.
  8. Place a paper towel on the pilaf pot and cover the lid again. This is to prevent the water drops of the lid fall back on the rice. Wait for 5-10 minutes, so the pilaf rests and serve after stirring once.
Share this Recipe
Powered byWP Ultimate Recipe

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