Turkish Rice with Vermicelli and Tomato (Pilav)
This Turkish rice with vermicelli and tomato is a pilav that evokes the warm flavors of homes in Istanbul. You'll love this simple yet incredibly aromatic dish: each perfectly cooked grain of rice is coated in a subtle, slightly caramelized tomato sauce, while the vermicelli adds an irresistible crunchy texture. This pilav is the ideal companion for kebabs, stews, or even on its own with a crisp salad. It's one of those comforting dishes made with love to bring family together. Let yourself be transported by this traditional recipe that smells of spices and Turkish hospitality.
Ingredients
- Long-grain rice250 g
- Thin vermicelli50 g
- Tomato paste1 tablespoon
- Unsalted butter30 g
- Olive oil2 tablespoons
- Boiling water500 ml
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley (for garnish)2 tablespoons chopped
Instructions
- 1
Rinse the rice under cold water until it runs clear, then drain well.
- 2
In a large pot, melt the butter with olive oil over medium heat. Add the vermicelli and sauté until golden brown.
- 3
Add tomato paste, mix well for 30 seconds, then stir in the rice. Cook for 1-2 minutes to coat the grains.
- 4
Pour in boiling water, add salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes without lifting the lid.
- 5
Remove from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork.
- 6
Transfer to a serving dish, garnish with parsley, and serve hot.
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