Turkish Rice Recipe – Turkey Special
Turkish Rice (Pirinç Pilavi) is a simple yet flavorful staple in Turkish cuisine, often served as a side dish to accompany meat, vegetables, or stews. Unlike basic white rice, Turkish rice is known for its light, fluffy texture and rich flavor, thanks to the cooking method and a few key ingredients like butter or olive oil, and sometimes vermicelli or orzo. The rice is typically sautéed briefly before being simmered in a flavorful broth, which helps it absorb a delicious depth of taste. The result is perfectly tender, non-sticky rice that’s both comforting and aromatic. Whether served alongside grilled kebabs, stews, or salads, Turkish Rice is an essential part of the meal that elevates any dish with its simplicity and elegance.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Turkish Rice Ingredients :
- 1 cup long-grain white rice (Basmati or Turkish Baldo rice works best)
- 2 tbsp butter or olive oil
- 1/4 cup orzo pasta or vermicelli (optional, for added texture)
- 1 3/4 cups chicken or vegetable broth (or water)
- 1 small onion, finely chopped (optional)
- 1 tbsp salt (or to taste)
- 1 tbsp lemon juice (optional, for a subtle tang)
- Fresh parsley or dill for garnish (optional)
How to make Turkish Rice :
Rinse the Rice:Place the rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy texture.
Toast the Rice (Optional: Add Vermicelli):In a medium saucepan, heat the butter or olive oil over medium heat. Add the orzo or vermicelli (if using) and toast for 2-3 minutes, stirring constantly until golden brown.
Add the rinsed rice to the saucepan and stir to coat the rice with the butter or oil. Toast the rice for another 2-3 minutes, stirring occasionally.
Add Broth and Simmer:Pour in the chicken or vegetable broth (or water), add salt, and bring the mixture to a boil.
Once boiling, lower the heat to the lowest setting, cover the pot with a tight-fitting lid, and let the rice simmer for 15-20 minutes. Do not lift the lid while cooking, as this can affect the texture.
Let It Rest:After the rice has absorbed the liquid, remove the pot from the heat. Let it sit, covered, for 10 minutes. This helps the rice firm up and become fluffier.
Fluff and Serve:After resting, fluff the rice gently with a fork to separate the grains. If desired, stir in a little lemon juice for added brightness.
Garnish with freshly chopped parsley or dill before serving.
Recipe Notes:
Rice Type:Long-grain rice such as Basmati or Turkish Baldo rice works best for this recipe. Avoid short-grain rice, as it can become too sticky and clumpy.
Broth vs Water:Using broth instead of water adds a deeper flavor to the rice, but if you prefer a lighter taste, water works just fine. You can also make the rice vegetarian by using vegetable broth.
Lemon Juice:A splash of lemon juice at the end brightens up the flavor of the rice, though this is optional.
Garnishes:Fresh herbs like parsley or dill add a burst of color and freshness to the dish, but you can skip this if you prefer a more straightforward preparation.
Make-Ahead:Turkish rice can be made ahead of time and stored in the fridge for 2-3 days. Simply reheat with a little water or broth to bring back its fluffiness.
