Turkish Rice Pilaf (Pirinç Pilavı)

Method

1. 1
   • white rice300 g

   Soak the rice — Place the rice in a bowl, cover with warm water, and let it soak for 10 minutes. Drain well and set aside; this helps the grains cook up light and separate.

   ⏱10 min
2. 2
   • egg noodles50 g
   • butter4 tbsp
   • pine nuts2 tbsp
   • olive oil2 tbsp

   Toast the noodles and nuts — Melt the butter with the olive oil in a heavy-bottomed pot over medium heat. Add the broken egg noodles and pine nuts and cook, stirring constantly, for about 3-4 minutes until both turn a deep golden brown.

   ⏱4 min
3. 3
   • white rice300 g
   • egg noodles50 g

   Coat the rice in butter — Add the drained rice to the pot and stir well to coat every grain in the buttery noodle mixture, cooking for 1-2 minutes.

4. 4
   • chicken stock5 dl
   • salt1 tsp
   • black pepper¼ tsp
   • ground turmeric1 pinch

   Simmer covered until absorbed — Pour in the chicken stock, add the salt, pepper and turmeric, and bring to a boil. Reduce the heat to low, cover tightly, and simmer for about 15 minutes without lifting the lid, until all the liquid is absorbed.

   ⏱15 min
5. 5

   Rest and fluff — Remove from the heat, place a clean kitchen towel under the lid, and let the pilaf rest undisturbed for 10 minutes. Fluff gently with a fork before serving.

   ⏱10 min