Şehriyeli Pilav — Turkish Rice Pilaf with Orzo

Buttery, fluffy long grain rice toasted with golden orzo, the everyday Turkish pilaf.

TIME BREAKDOWN
Prep: 10 min
Cook: 30 min
Total: 40 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 300g long grain rice
  • 50g butter
  • 50g orzo (şehriye) or broken vermicelli
  • 500ml hot chicken or vegetable stock
  • 1 tsp salt (adjust if the stock is salty)

Method

  1. Rinse the rice in several changes of cold water until the water runs clear. Soak in warm salted water for 15 minutes, then drain.

  2. Melt the butter in a heavy-based pan over a medium heat. Fry the orzo for 2 to 3 minutes, stirring, until golden brown.

  3. Add the drained rice and stir for 2 minutes until glossy.

  4. Pour in the hot stock, add the salt and bring to the boil. Reduce to the lowest heat, cover tightly and cook for 12 to 15 minutes until the liquid is absorbed.

  5. Take off the heat, lay a clean tea towel under the lid and rest for 10 minutes. Fluff with a fork before serving.