Turkish Pilav

Method

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1. Soak the rice in the warm water with the soaking salt for 15 minutes.

   Mark done Start 15 min timer

2. Drain and rinse under cold running water until the water runs completely clear. Drain well.

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3. Melt the butter with the oil in a heavy pan over a medium heat.

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4. Add the orzo and stir for 3 minutes, until it turns golden brown.

   Mark done Start 3 min timer

5. Add the drained rice and stir for 2 minutes, until every grain is coated and slightly translucent at the edge.

   Mark done Start 2 min timer

6. Pour in the hot stock and add the salt. Stir once.

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7. Bring to the boil, then cover and cook on the lowest heat for 12 minutes.

   Mark done Start 12 min timer

8. Take off the heat, lift the lid and lay a clean cloth across the pan, then replace the lid.

   Mark done

9. Rest 10 minutes.

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10. Fork through gently and serve.

    Mark done

Chef’s Tips

• Rinse until the water is clear. That is the whole technique.
• Toast the orzo brown before the rice goes in.
• A cloth under the lid for the rest.

Pairing Suggestions

• Adana kebab
• Karnıyarık
• Cacık

Storage & Reheating

Keeps 3 days refrigerated. Steam to reheat rather than microwaving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.