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 time
- 25 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2½ tbsp 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 TSP black pepper
- ½ TSP salt
- 2-3 drops lemon juice
- ¼ TSP sugar
Instructions
- 1
Soak the rice in warm salted water for 20 minutes (optional).
- 2
Wash the rice in a sieve under running cold water until the water from the rice runs clear, and let it drain.
- 3
Heat a pan over medium heat and melt the butter.
- 4
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.
- 5
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.
- 6
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.
- 7
When cooked, let it rest for 15 minutes without opening the lid.
- 8
Fluff the rice gently with a fork before serving.