Turkish Pilav Rice

Light, fluffy, and beautifully golden, this Turkish pilav rice is a comforting staple in every home. Made with fragrant rice toasted with buttery orzo (şehriye) and slowly simmered, it has a delicate nuttiness and irresistible texture. Whether served alongside juicy kebabs or hearty stews this simple yet flavourful dish is a true taste of Turkish tradition. One bite, and you'll see why it's a favourite at every family table! This recipe is how my grandmother cooked it, how mother cooks it and how I cook it!

Ingredients

• 1 Cup white rice

• 1/4 Cup orzo rice

• 1 Tbsp butter (or olive oil to make it vegan)

• 1,5 Cup boiling water

Instructions

• Soak the rice in cold water for at least 20 minutes, then drain. Rinse the rice thoroughly in a sieve under running water until the water runs clear.

TIP: This step is crucial to remove excess starch. Otherwise, the rice will become sticky and heavy.

• In a heavy-bottomed pan, melt the butter and add the orzo to brown. Keep an eye on it to avoid burning. Add the drained rice and sauté for several minutes, allowing the rice to soak up some of the butter.

• Add the boiling water, salt, and optional black pepper. Cover the pan and cook on very low heat for 12 minutes, or until all the water has been absorbed and the rice is slightly sticking to the bottom of the pan. Avoid opening the lid unnecessarily and do not stir or disturb the rice. This is one of the most important steps in the process.

  TIP: For every cup rice, use 1,5 cups of boiling water

• Once the rice is cooked with a fork fluff it and leave it to rest for at least 10 minutes before serving.