ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Pirinç pilavı (buttered rice with fried vermicelli)
Turkish cuisine's standard side rice: fluffy rice cooked with butter-fried vermicelli, served alongside almost every stew, köfte and vegetable dish.
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Method
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- Soak the rice in lukewarm salted water for 15 minutes, then rinse until the water runs clear, and drain thoroughly.
- Heat the butter and oil in a pot, and fry the vermicelli over medium heat, stirring constantly, for 2-3 minutes until golden brown.
- Add the rice, and fry together for 2-3 minutes until the grains turn translucent.
- Pour in the hot stock, season with salt, and bring to the boil.
- Cook covered over the lowest heat for 15 minutes, until all the liquid is absorbed.
- Take off the heat, put a tea towel under the lid, and rest for 10 minutes. Fluff with a fork to serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The tea-towel rest is what makes each grain separate.
- Often made with chickpeas too (nohutlu pilav).
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