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Loading...Turkish Rice Pilaf is the everyday comfort grain served alongside stews, kebabs, and roasted meats across Turkey. Made by toasting rice and fine vermicelli in butter, then gently steaming in seasoned broth, it yields light, separate grains with a nutty aroma. This straightforward version captures the simple, savory character of an Istanbul home kitchen.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 side-dish servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 10 gFat
- 6 gSaturated Fat
- 50 gCarbs
- 1 gFiber
- 0 gSugar
- 6 gProtein
- 540 mgSodium
- 110 mgPotassium
- 28 mgCalcium
- 1.6 mgIron
- 0 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the pilaf
- 1.5 cups baldo or long-grain white rice, rinsed until water runs clear
- 3 tablespoons unsalted butter
- 1/4 cup thin vermicelli noodles, broken into 1-inch pieces
- 2.5 cups hot low-sodium chicken stock or water
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley, for garnish (optional)
Directions
- Place the rice in a fine-mesh strainer and rinse under cool running water, swishing with your hand, until the water runs clear. Drain well and set aside.
- Melt the butter in a heavy-bottomed saucepan or small Dutch oven over medium heat. Add the broken vermicelli and stir constantly with a wooden spoon until deeply golden, 2 to 3 minutes; reduce the heat if it darkens too fast.
- Add the drained rice and stir gently to coat every grain in the butter. Toast for about 2 minutes, stirring occasionally, until the edges of the grains look translucent.
- Pour in the hot stock, add the salt and pepper, and stir once just to combine. Increase the heat and bring to a full boil.
- Reduce the heat to the lowest possible setting. Place a clean kitchen towel under the lid (this absorbs excess steam and keeps grains dry), cover tightly, and simmer undisturbed for 15 minutes. Do not lift the lid during this time.
- Remove the pan from the heat and let it stand, still covered, for 10 minutes so the rice finishes steaming evenly.
- Uncover and gently fluff the rice with a fork, lifting from the bottom to redistribute the golden vermicelli throughout.
- Pile onto a warmed platter, sprinkle with parsley if using, and serve hot as a side to grilled meats, stews, or roasted vegetables.
Cook’s Notes
- Baldo rice is the traditional Turkish choice and produces the fluffiest, most separate grains; substitute with jasmine or another long-grain white rice if needed.
- Never lift the lid while the rice steams; trapped steam is essential for even cooking and dry, fluffy results.
- For a deeper flavor, swap 1 tablespoon of the butter for good olive oil.
- A pinch of sugar added with the vermicelli helps it caramelize evenly for a richer golden color.
- To keep warm for serving later, drape a clean kitchen towel between the saucepan and its lid; the rice will stay hot and dry for up to 30 minutes.
