Basic Pilav

Şehriyeli Pilav

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This is the first pilav Turkish women are expected to master. It’s a lovely buttery pilav, and uses a type of pasta more-or-less identical to Italian risoni pasta. Serve alongside any chicken or meat dish.

 

1 ½ tbsp (30g)    butter

¼ cup                    şehriye (risoni pasta)

1 ½ cups               rice (pilavalık pirinç is best)

3 cups                   boiling water

1 tsp                      salt

 

Melt the butter over medium heat.

 

Add the sehriye and stir 30 seconds. The butter will froth and bubble up.

 

Add the rice and stir regularly, about 5-6 minutes. The rice will start to turn opaque white.

 

Add the boiling water and lower the heat. Cover and simmer for 8-10minutes untill most of the water is absorbed.

 

Stir through the salt, then turn off the heat. Replace the lid and leave to stand for 10min until all the water is absorbed.

 

Serve to accompany any meat or legume dish.

 

SERVES: 4-6 as a side.

 

 

 

TIP: Washing the rice a few times then leaving it to soak for 20 minutes before use results in exceptionally fluffy rice. A local secret