Şehriyeli Pilav

Ingredients

Instructions

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear. Put it in a bowl, cover with the hot water, and let it soak for 10 minutes; this helps the grains cook up longer and less sticky. Drain very well before cooking so excess water does not throw off the liquid ratio.

2. 2

   Melt the butter in a medium saucepan or small pot over medium heat. Add the fine vermicelli and stir constantly for 2-3 minutes until evenly deep golden brown; lower the heat if it starts catching, because burnt vermicelli will make the whole pilav bitter.

3. 3

   Add the drained rice and salt to the pot. Stir gently for 1-2 minutes to coat every grain in butter and toast the rice lightly without breaking it.

4. 4

   Pour in the chicken broth carefully; it may sputter. Stir once, scraping the bottom so no vermicelli sticks, then bring to a full boil over medium-high heat.

5. 5

   As soon as it boils, reduce to the lowest heat and cover tightly with a lid. Cook undisturbed for 12 minutes. The liquid should be absorbed and small steam holes should appear on the surface; if not, give it 1-2 more minutes.

6. 6

   Turn off the heat and let the pilav rest, covered, for 10 minutes. This resting stage finishes the steaming gently and keeps the grains separate.

7. 7

   Fluff the pilav with a fork, lifting rather than stirring so the grains stay intact. Serve hot as a side or light main.

Nutrition per serving

Notes

• •For the most authentic texture, use Turkish baldo rice if available; if not, long-grain white rice works well for a beginner-friendly version.
• •Keep the lid closed during cooking and resting; trapped steam is essential for properly cooked pilav.
• •This pairs especially well with grilled chicken, kofte, beans, or a tomato-cucumber salad.

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