Turkish Rice Recipe – Turkey Special
This Turkish Rice Pilaf, known as Şehriyeli Pilav in Turkish, features delicate, nutty orzo (şehriye) sautéed in butter or olive oil before being simmered with rinsed, soaked rice in savory broth. The result is a wonderfully fluffy, grain-by-grain texture—tane tane pilav—that complements everything from stews to meat dishes with its aromatic simplicity
- 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:
The key to fluffiness is rinsing and soaking your rice to remove excess starch—this helps achieve that ideal grain separation.
Use a wide pot with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
Ensure orzo toasting is done evenly—brown it gently for a nutty aroma without burning.
After cooking, let the rice rest covered for 10–15 minutes, optionally layered with a paper or tea towel underneath the lid to absorb moisture and lock in fluffiness.
Opt for broth instead of plain water to add depth and flavor to the pilaf.
For added soft texture and richness, stir in a small knob of butter at the end.
Turkish-style rice is versatile—pair it with everything from stews (like kuru fasulye) to grilled meats, or enjoy it as a comforting side on its own.
