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Şehriyeli Pilav

Serves 4 to 6 Side vegetarian, Sides

Şehriyeli Pilav

Şehriyeli Pilav, a cherished staple from Istanbul, finds its place on tables across the city, from cozy family dinners to festive gatherings. This home-cooked version captures the essence of Turkish family kitchens, where salt is measured by intuition, and butter is never spared. Istanbulites embrace this dish as both a comforting everyday meal and an accompaniment to more elaborate spreads, always prepared with a sense of warmth and generosity.

The taste of Şehriyeli Pilav is a harmonious blend of tender rice and nutty orzo, enriched by the lushness of melted butter. Each grain is perfectly cooked, offering a delightful texture that complements a variety of dishes. The pilaf is seasoned with just a touch of fine sea salt, allowing the natural flavors to shine through, making it a versatile addition to any meal.

Ingredients

  • 350 grice
  • 80 gorzo
  • 50 gbutter
  • 600 mlwater
  • to tastefine sea salt

Method

  1. Rinse 350 g of rice under cold water until the water runs clear. This helps remove excess starch, ensuring the pilav will be fluffy rather than sticky. Drain the rice thoroughly and set aside.
  2. In a large, heavy-bottomed pot, melt 50 g of butter over medium heat. Add 80 g of orzo and stir continuously, toasting it until the orzo turns a golden brown. This step is crucial as it adds a nutty flavor to the pilav.
  3. Once the orzo is toasted, add the drained rice to the pot. Stir the mixture gently, ensuring the rice is well-coated with the butter and orzo. This helps in evenly distributing the flavors.
  4. Pour 600 ml of water into the pot and add fine sea salt to taste. Stir once to combine, then increase the heat to bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. Cook until the rice is tender and has absorbed all the water. You will know it's done when the rice grains are soft and the orzo is tender.
  6. Remove the pot from the heat and let it sit, covered, for about 5 minutes. This resting period allows the steam to finish cooking the rice gently, making it fluffy.
  7. Fluff the pilav gently with a fork to separate the grains. Taste and adjust the salt if necessary. Serve the Şehriyeli Pilav warm, as a comforting and flavorful side dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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