Side dishes

Pilaw turkish


Ingredients for making Turkish pilaf

  1. Rice, polished long-grain (unroasted) 2 cups
  2. Vermicelli (cobweb) half a glass
  3. Chicken broth 4 cups
  4. Butter 100 grams
  5. Salt to taste
  • Main ingredients: Oil, Rice
  • Serving 6 servings
  • World Cuisine

Inventory:

Stove, Kettle, Glass (capacity 25 milliliters), Colander, Deep bowl - 2 pieces, Cauldron with a lid, Kitchen towel, Wooden kitchen spatula, Plate

Cooking Turkish Pilaw:

Step 1: prepare the pic.


First, we warm up a full kettle of plain water. After a while, pour polished rice into a deep bowl and pour boiling water over it. There we add 2 teaspoons of salt, mix everything until smooth and leave the rice grains in this form on 15 - 20 minutes.

After that, we drop them into a colander with a fine mesh, rinse thoroughly under a stream of cold running water, let the remaining liquid drain, transfer the rice to a clean deep bowl and set it aside for a while to dry it.

Step 2: fry the vermicelli.


Meanwhile, we put a deep cauldron on medium heat and put the right amount of butter in it. When it melts and warms up, put half a glass of vermicelli into the oil.

Fry pasta to golden brownstirring vigorously with a wooden kitchen spatula. Do not get distracted from the process even for a second, the vermicelli is fried very quickly!

Step 3: prepare the Turkish pilaf.


As soon as the pasta is browned, add the already dried rice to them and fry them together for 2 - 3 minutes until the grains are transparent. Then we pour 4 cups of broth into the cauldron, put salt to taste, mix all the components of the dish to a homogeneous consistency, bring the liquid to a boil, reduce the temperature of the stove to a low level and cook the pilaf under a closed lid 20 - 25 minutes.

After the required time has passed, turn off the stove, wrap the lid of the cauldron in a kitchen towel, put it back in place and insist on a fragrant Turkish dish 15 minutes. Next, lay out the finished pilaf on plates and serve to the table.

Step 4: serve the Turkish pilaf.


Turkish pilaw is served hot as a side dish or main course. This yummy can be served with stewed, fried or boiled meat. Also an ideal addition to this dish is a salad of fresh vegetables, baked vegetables, sour cream or salted feta cheese. If desired, each serving of pilaf can be sprinkled with chopped greens of cockerel, dill, cilantro, green onion or basil. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- Do not remove the lid from the cauldron while cooking the pilaf and do not mix rice with noodles!

- optionally, along with the broth, you can add spices to the cauldron, which are used to prepare vegetable or meat dishes;

- the broth can be replaced with purified water, but in this case, the vermicelli must be fried together with 2 cubes of dry chicken broth;

- very often, together with rice, raisins and dried barberries are put in a cauldron;

- in this way you can cook rice without vermicelli;

- butter can be replaced with sunflower oil or put both of them 1: 1.