Rice
Turkish pilaf with vermicelli
Şehriyeli pilav, the buttery rice served at every Turkish table, with toasted vermicelli for colour and crunch.
- 35 min10 prep · 25 cook
- EasyDifficulty
- 440 kcalper serving
Ingredients
4 servings
- Long-grain rice (baldo or basmati)300 g
- Short vermicelli (şehriye)50 g
- Butter50 g
- Olive oil1 tbsp
- Hot chicken stock600 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the rice in warm salted water, then rinse until the water runs clear.
- 2
Melt the butter with the oil and fry the vermicelli until golden brown.
- 3
Add the drained rice and stir until the grains turn translucent.
- 4
Pour in the hot stock, season, cover and cook over a very low heat without lifting the lid.
- 5
Lay a clean tea towel under the lid and let the pilaf rest off the heat.
- 6
Fluff gently with a fork and serve.
Tips and questions
- Should I wash the rice?
- Yes, rinse it until the water runs clear, or soak it for 20 minutes. Removing surface starch is what keeps the pilaf fluffy.
- Can I make it gluten-free?
- Leave out the wheat vermicelli or use rice vermicelli, and check that the stock is gluten-free.
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