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Turkish Pirinç Pilavı Recipe

Turkish · Side dish · 30 min total

A classic Turkish rice pilaf, buttery and fluffy, often served alongside meat or vegetable dishes. This recipe uses the traditional method of soaking and rinsing to achieve perfect, separate grains.

Ingredients

• 1 cup (200g) baldo or long-grain rice
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 ½ cups (360ml) hot chicken or vegetable broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup (60ml) hot water

Instructions

1. Place rice in a bowl and cover with warm water. Add a pinch of salt and let soak for 15 minutes. Drain and rinse under cold water until water runs clear. Drain well.
2. In a medium saucepan, melt butter with olive oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes.
3. Add the drained rice and stir to coat with butter and oil. Cook, stirring constantly, for 2-3 minutes until rice grains become slightly translucent.
4. Pour in hot broth, salt, and pepper. Stir once, then bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
5. Remove from heat. Drizzle the hot water over the rice (do not stir). Cover with a clean kitchen towel and then the lid. Let rest for 10 minutes.
6. Fluff rice gently with a fork. Serve warm.

Tips

• For best results, use a heavy-bottomed pot with a tight-fitting lid.
• Do not stir the rice after adding the broth to avoid breaking grains.
• Leftover pilaf can be stored in the refrigerator for up to 3 days; reheat with a splash of water in a covered pan.

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