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Turkish Rice Pilaf

A vibrant Middle Eastern dish — mix up your menu! Turkish pilaf is a classic dish of rice and pasta. It's a great side for grilled meats and vegetables — one of the first Turkish recipes worth making when you're getting to know the cuisine.

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Turkish pilaf
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 3 g
Fats 6 % 2 g
Carbohydrates 86 % 30 g
153 kcal
GI: 30 / 70 / 0
  • Melt the butter in a deep, heavy-bottomed skillet. Add the orzo and toast it. At this stage it's important to stir and keep a close eye on the pasta — it shouldn't burn, just turn evenly golden on all sides, or the flavor won't come out right. Rinse the rice in water several times, until the water runs completely clear. Let it drain in a colander to shed the excess liquid. Add the well-rinsed, cold rice to the orzo, which should already be a delicate golden color. Stirring constantly with a spatula, fry for about three minutes. While the rice toasts, boil water in a kettle. As soon as the rice is toasted, pour in the boiling water — just enough to cover the rice, and no more. Too much water and the rice will overcook into a mushy, unappealing dish. Cook the rice and pasta over the lowest heat until the water has fully cooked away. Add a little salt to taste. By now the rice should be nearly done — edible but still a touch firm when you bite it. If it seems undercooked, add a splash of water and cook a few minutes more. The key here is not to overcook it, or you'll never get that perfect texture. Spread the cooked rice in a thin layer in the skillet and cover it with foil. Leave the pilaf like this for 10 minutes to reach the right flavor and tenderness. Serve it hot, right after you lift off the foil. If you like, add turmeric, cinnamon, pepper, or other favorite spices for variety — stir them in along with the salt when the rice is nearly done but still has time to rest.
  • This dish is the ideal companion to grilled meat. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vermicelli - 371  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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