Monday, December 15, 2008

Turkish Pilaf With Vermicelli (Sehriyeli Pilav)

1 cup long grain rice
1 tbsp butter
1 tbsp oil
2 tbsp vermicelli/ orzo
1 ½ or 2 cups of hot water/ chicken stock (explained below)
Also you can add 1 cube of chicken bouillon to hot water
1 tsp salt

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Let the pilaf stand for about 5-10 minutes before serving.
Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.
ENJOY!
P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.
*********
TURKCE
1 su bardagi baldo pirinc
1 yemek kasigi tereyagi
1 yemek kasigi sivi yag
2 yemek kasigi tel sehriye/ arpa sehriye
1 ½ su bardagi sicak tavuk suyu / sicak su
Ayrica 1 kup tavuk bulyonu da kullanabilirsiniz
1 tatli kasigi tuz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun.
Tereyagi ve siviyagini bir tava ya da tencereye alin ve sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu/suyu ilave edin ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Servis yapmadan once 15-20 dakika dinlendirin.

Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.
AFIYET OLSUN!
NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

5 comments:

cristina said...

Hello,

I'm from Romania, but me and my family love very much turkish cusine. I made "Pilaf with vermiceli", it was so tasty !!

Best regards,

Cristina

Melissa Keith said...

This Pilaf turns out perfect! I served it a week ago with your White Beans with Meat (Etli Kuru Fasulye) and tonight I am making it again to serve with grilled Greek Chicken and spinach salad. Yum!

Anonymous said...

I just don't know why it's not turning out the way I want it to. I've eaten turkish rice only in restaurants here in netherlands ... and that rice is DELICIOUS ... and that's the taste i'm trying to match. And if i'm not mistaken, that does not taste like something that has chicken stock in it. I don't know what to do ... but all over the internet, the recipe for sehriye pilav is exactly the same as what you've written. It's driving me nuts ... LOL

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