Turkish Rice Pilaf with Vermicelli (Şehriyeli Pilav)
Şehriyeli Pilav, or Turkish rice pilaf with vermicelli, is an iconic side dish in Turkish cuisine, both simple and comforting. You'll love its perfectly separated, fluffy grains, thanks to the rice soaking and covered cooking method. The golden vermicelli add a slightly crunchy texture and a nutty flavor that pairs beautifully with butter. This pilaf is the perfect companion for saucy dishes like lamb stew or stuffed vegetables. Try it to bring the authentic flavors of Istanbul to your table!
Ingredients
- Long-grain rice (or baldo)300 g
- Fine vermicelli (tel şehriye)50 g
- Butter2 tablespoons
- Olive oil1 tablespoon
- Hot water450 ml
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then soak it in warm salted water for 15 minutes. Drain well.
- 2
In a heavy-bottomed saucepan, melt the butter with the olive oil over medium heat. Add the vermicelli and stir constantly until they turn golden brown.
- 3
Add the drained rice to the pan, mix with the vermicelli, then pour in the hot water, salt, and pepper. Bring to a boil without stirring.
- 4
Once boiling, reduce the heat to low, cover the pan, and cook for 15 minutes without lifting the lid. The rice should absorb all the liquid.
- 5
Turn off the heat, place a clean cloth between the lid and the pan, and let it rest for 10 minutes to allow the rice to fluff up.
- 6
Before serving, gently fluff the rice with a fork. Serve hot as a side dish with meat or vegetable stews.
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