Turkish Pilaf
Transport your taste buds to the heart of the Mediterranean with this Turkish Pilaf, a fragrant and buttery rice dish that’s perfect as a side or flavorful base for your favorite mains. Featuring tender long-grain rice cooked with golden-browned vermicelli, sautéed onions, and a perfectly seasoned broth, this recipe effortlessly blends simplicity with depth of flavor. A touch of allspice adds a warm, aromatic twist, while fresh parsley provides a vibrant garnish. Ready in just 35 minutes and suitable for vegetarians (with vegetable broth), this versatile pilaf is an elegant addition to any meal. Pair it with grilled meats, roasted vegetables, or stews for an authentic Turkish-inspired dining experience. Keywords: Turkish pilaf, Mediterranean rice dish, easy pilaf recipe, buttery rice with vermicelli.
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Recipe Information
Ingredients
- 1 cup long-grain rice (such as basmati or jasmine)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cups chicken or vegetable broth
- 0.25 cup vermicelli (optional, broken into small pieces)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground allspice (optional, for added flavor)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water several times until the water runs clear. Soak the rice in warm water for 15 minutes, then drain and set aside.
In a medium saucepan, heat the butter and olive oil over medium heat. Add the vermicelli (if using) and cook until golden brown, stirring constantly to avoid burning.
Add the chopped onion to the saucepan and sauté until softened and translucent, about 3-4 minutes.
Stir in the drained rice and cook for 2-3 minutes, ensuring each grain is coated in the butter-oil mixture.
Pour in the chicken or vegetable broth and season with salt, black pepper, and allspice (if using). Stir briefly to combine.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for about 15-18 minutes, or until all the liquid is absorbed.
Once the liquid is absorbed, remove the saucepan from heat and let the pilaf sit, covered, for an additional 5 minutes to allow the rice to steam and finish cooking.
Fluff the pilaf gently with a fork, garnish with chopped parsley (if desired), and serve warm as a side dish or base for any main course.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
