RICE PILAF WITH ORZO ŞEHRİYELİ PİRİNC PİLAVI
Region: İzmir, all regions
A great side with stews, this dish is popular all over the country. It is served at wedding banquets in some regions.
300 g / 1 1/2 cups / 11 oz medium-grain rice
2 1/2 tsp salt
100 g / 1/2 cup / 3 1/2 oz butter
70 g / 1/2 cup / 2 3/4 oz orzo pasta
900 ml / 3 3/4 cups / 30 fl oz chicken stock, boiling
1/2 tsp black pepper
Put the rice into a large bowl, add 2 teaspoons salt and pour over 1 litre (4 1/4 cups/34 fl oz) boiling water. Soak for 1 hour at room temperature. Drain and rinse the rice under cold running water, until the water runs clear. Drain the rice in a colander for 5 minutes.
Heat the butter in a large saucepan over medium heat, add the orzo pasta and sauté for 4 minutes, stirring continuously, until the orzo starts to brown. Reduce the heat, add the rice and cook for 10 minutes, stirring occasionally. Add the chicken stock, black pepper and remaining 1/2 teaspoon salt and cook, covered, for 15 minutes. Remove from the heat, tightly cover the pan with a dishtowel, then seal tight with the pan lid. Wrap the entire pan in another dishtowel and let rest for 20 minutes. Unwrap the pilaf, stir gently and serve.
From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.