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Pilaf with Orzo (Şehriyeli Pilav)

From the kitchen of Binnur’s Turkish Cookbook.


  • ¾ cup long-grain rice
  • 3 tbsp orzo (check the pasta aisle)
  • 1 cup hot water or chicken stock
  • 2 tbsp butter
  • 1 tsp salt
  • Pinch pepper


Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

Published by kath on