Şehriyeli Pilav (Turkish Rice Pilaf with Toasted Vermicelli)
In short: Fluffy buttery rice cooked with golden toasted vermicelli, the everyday pilaf that goes with stews, kebabs and beans. It takes about 35 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Şehriyeli pilav is the pilaf of everyday Turkish meals, served with beans, stews, köfte and kebabs. Thin vermicelli noodles are toasted in butter until golden, the rice goes in, and the pot steams until every grain is separate and tender. A kitchen towel under the lid is the old trick for fluffy rice. It looks simple, but soaking, toasting and resting are the details that make it right.
Instructions
- Rinse the rice in several changes of cold water until it runs clear. Soak it in warm water with 1 tbsp salt for 20 minutes, then drain well.
- Melt the butter with the oil in a heavy saucepan over medium heat. Add the vermicelli and stir constantly for 2 to 3 minutes, until deep golden brown.
- Add the drained rice and stir for 2 minutes, until the grains look glossy.
- Pour in the hot water or stock and add 1 tsp salt. Stir once, bring to a boil, then turn the heat to its lowest setting.
- Cover and cook for 12 to 15 minutes, until all the liquid is absorbed and small steam holes appear on the surface. Do not lift the lid early.
- Take the pan off the heat, lay a clean kitchen towel over it and put the lid on top. Rest for 10 minutes so the grains firm up and stay separate.
- Fluff gently with a fork and serve.
Tips
- Soaking the rice and resting it under a towel are what give Turkish pilav its separate, fluffy grains.
- Watch the vermicelli closely. It goes from golden to burnt in seconds, and burnt strands taste bitter.
Questions and answers
Can I use basmati rice for pilav?
Yes. Use the same amounts, reduce the water to 450 ml (scant 2 cups) and cook for 10 to 12 minutes before resting.
What can I add to Turkish rice pilaf?
Toasted pine nuts, currants or cooked chickpeas are common. Stir them in at the end.
How do I reheat leftover pilaf?
Sprinkle it with a tablespoon of water, cover and warm in a microwave or a covered pan over low heat for a few minutes. Keep leftovers in the fridge for up to 3 days.
How long does it take to make Şehriyeli Pilav (Turkish Rice Pilaf with Toasted Vermicelli)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Şehriyeli Pilav (Turkish Rice Pilaf with Toasted Vermicelli)?
About 280 kcal per serving, with 5 g of protein, 45 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 45 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
