Try Rice the Turkish Way - BUTTERY Turkish Rice Pilaf with Orzo
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- Опубліковано 30 вер 2024
- Pilaf (pilav) is a staple of Turkish cuisine and has hundreds of different varieties in all regions made with rice, bulgur and other grains. Rice pilaf with orzo is probably the most common and is served almost in every home and restaurant in Turkey. This humble and simple dish is one of the most versatile meals that can pair with just anything.
This version is with orzo, takes the already delicious rice pilaf to another level with it's nutty and roasted flavors. Try this once and you will not want to go back again to plain rice anymore!
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Ingredients:
• 2 cups of rice (baldo or arborio), 450 g
• ½ cup of orzo, 100 g
• 50 g butter + 1 tbsp oil (olive, sunflower or canola) or 60 g clarified butter
• 3 cups of beef stock (boiling), 650 ml
• 3 tsp salt
Instructions:
1. Soak the rice in water with 1 tsp salt, stir and let it wait for 10 - 15 minutes, to get rid of the starch
2. Wash and rinse the rice thoroughly 3 - 4 times until the water comes out clear.
3. Drain in a strainer until the rice is almost dry
4. Bring the stock to boil and let it simmer to keep it hot
5. Using a rather wide pan with a tight lid, melt 60 g clarified butter at medium heat or alternatively 50 g butter + 1 tbsp oil.
Oil will prevent the butter from burning. Clarified butter does not burn easily as it does not contain milk particles unlike butter.
6. Once the butter is melted, add 1/2 cup of orzo and stir until it’s evenly golden brown and the butter is bubbly
7. Once the orzo is golden brown, add the rice and gently stir
8. Add 2 tsp salt (adjust depending on the saltiness of the stock)
9. Fry the rice for 5 mins until the rice is almost transparent and pearlescent. Constantly stir gently to fry evenly and do not to break the rice grains.
10. Now add the hot stock into the pot, give it a quick stir
11. Once it’s boiling, bring to lowest heat
12. Close the lid and let it cook for about 10 mins until no liquid remains in the bottom.
13. Open the lid and very gently stir with a spatula or large spoon to fluff and mix the bottom with the top part. This will help to an evenly cooked and fluffy pilaf.
14. Place a clean cloth or paper towel on top and close the lid. This will absorb excess moisture from the condensation and will keep the rice fluffy.
15. Let it rest for about 10 - 15 minutes lid closed, before serving it.
16. Serve with meat dishes such as beef kavurma and side dishes like yogurt or Turkish cacik.
Music:
Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
#pilafrecipe #turkishcuisine #orzorecipe
My mum (English) used to make this with vermicelli pasta instead of orzo - She learned it from Palestinian students she lived with in Athens in the 1970s. I bet the texture of the orzo is really nice, I’m definitely going to try that next time. All of your cookware is so beautiful!
Yes, in Turkey we also do it both orzo and vermicelli. I like this one slightly more because of the texture! Thank you so much for the nice comments!
The rice and vermicelli pasta is the basis of Egyptian kosheri, and maybe the Palestinians learned it from them, or the other way round. With kosheri you also have lentils, fried onions and hot pepper sauce - memories of Cairo!
Thank you so much Firat my husband wanted this for dinner tonight and I was searching for so many recipes that reminded him of home since he’s from Istanbul. This recipe was so easy and he ate almost all of it in one sitting. Unlike other cooks who talk way too much or make the recipes way too hard to follow your video was very simple and straight to the point. It was my first time and my husband loved it. I will definitely be subscribing.
0:43 - 1:13 this washing process is very important for turkish pilav. good recipe.
My parents never liked cooking and always cooked very simple things such as steamed cabbage and fish in oven or fried. I love cooking and through your videos learnt so delicious meals. Thank you.
😂😂😂 same here. But, i hate cooking more than they do 😂😂😂 and my kids seems to be in the same path too...and the wierd part is that my husband is a cook
I like the toasting process of the rice and orzo- the white contrast with the yellow orzo looks nice too!
Thank you chef!
We Turks also have another kinds of pilaf too: Domatesli pilav, Divriği pilavı, iç pilav, Mengen pilavı, perde pilavı, hamsili pilav, bulgur pilavı, meyhane pilavı, patlıcanlı pilav, sebzeli pilav, şehriye pilavı, buhara pilavı, acem pilavı, firik pilavı, enginarlı pilav, etc.
"There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." Bubba Blue.
New sub thanks to this recipe. I love rice so much and I especially love rice done up various ways as seen in Turkish, Middle Eastern, Asian, and South American cuisines. Thank you for sharing! Will make this soon!
i am from Nigeria but i love this recipe i am doing it tonight
I remember going to Turkey when I was a child 3 times and having their rice.. was the best rice I've ever had and I feel like this must be it! So thank you
Merci beaucoup pour votre partage. J’ai réalisé votre recette ce midi : il ne reste plus rien et nous nous sommes régalés. Merci encore et bonne continuation à votre chaîne.
Merci!🙏
Can this rice be used for your Uzbek plov?
Yes it will work
1:53 1:57 to nije orzo
1:20 I gave you a thumbs-up when you brought out the copper pan. I need to have one. No - thank you for sharing your recipe . . . and your pan! 😸
Thank you! Yep, copperware is my favorite too :)
@@HungryManKitchen Compare is my favorite, too - and I don't have any, yet. But, I'm looking online and reading about how to take care of it. I'll start off with a pan like this one. My first meal will be orzo and rice pilaf, cooked Hungry Man Kitchen style! Have a safe and wonderful season. 😸
That is the most beautiful pot I have ever seen. I’m guessing it’s copper outside and silver inside. I’m also guessing it was hand made in Istanbul. This is a pot for a serious chef.
It's actually entirely made of copper. The inside is coated with stannous
If its vegito from buu saga, kale slams
If its current, vegito slams
Μου επιτρέπετε να ρωτήσω, πως συντηρείτε τα χάλκινα σκεύη? Με στάχτη? Υπάρχει γανωτής(tinker;;) στις μέρες μας? Ειδικά εκεί που μένετε?
Bakırın bakımı beze kalay sürülüp ısıtılır ve bakır tencereye sürülür. Herkesin yapamaz. bu işin ustaları var. Yunanistan da olması mümkün olabilir.
Grazie per la ricetta!
😮😱😝“I MADE IT!!!!!!???😱”OMG!!!!!????”😊😛”IT’S A MIRACLE!!!!!???”🙄😒”Usually I always fuck up with jasmine rice and regular rice except for pilfer thank god!!!!!!!”☺️👏🏻🙏🏻”I got this rice right thank you chef!!”🙌🏻”☺️🥰That’s a home record 5 different rices times I did this the first sweet!!!!!”😂👏🏻
I want Uncle Roger to watch this and try to replicate it lol.
Looks delicious!
That looks very delicious. Do you ever add herbs or nuts to this dish? Thank you for sharing.
Sometimes it's garnished with parsley and rarely with roasted almonds!
This is how it is classically. But it is also enriched by adding pre-fried mushrooms. pre-fried eggplant pieces, chickpeas and boiled chicken breast (not all at the same time of course :))). In a version called the "Sultan's pilav" you add herbs, pistachio and almonds like you say. Also very very tasty.
Use your recipe. So good! Love pilaf)
🙏
What was the music playing in the background?
Sir any tips for the rice to not stick on the bottom (especially copper pot)?
@@ZaharahFitness Be generous with butter and cook on lowest heat.
Best damn rice I've ever tasted, almost no need for anything else =D
Can I use any short grain rice instead of baldo etc like risotto?
Thank you ❤
😍😍😍😍😍💕💕💕💕💕💕🎉🎉🎉🎉🎉🎉
Thanks again for your fantastic recipe tomorrow dinner well done!!!!!!!
Ah, when you said orzo I thought you meant barley - orzo is the Italian for barley (hordeum vulgare is the scientific name). But I see you mean the short pasta shaped like barley. Do you think barley would work as well?
Yes, it's the short pasta. For this recipe, barley would not work but if it's pre-cooked, drained and dried, I think it might work.
I might be able to tolerate orzo if I pan roast it. I'll try it. Thanks. :)
Absolutely beautiful.
Where is Cacık?? 😊😊
Must be yummy 😋 😜
Thank you! It was really good.
Yummi yummy
What is orzo?
delicious 🥰🙏🙏
Hi, what is orzo is it kind of rice ?
Hello! Orzo is a form of short-cut pasta, also known as risoni and shaped like a large grain of rice. It adds a nutty flavor to pilaf when roasted with butter.
👍
Nice
What is the difference between baldo rice and tosya rice?
They are very similar, both are short grain and medium starchy. Both of them are grown both in Italy and Turkey and as far as I know they are both hybrids of arborio rice, they both work very well for traditional pilafs.
big and short grains and not broken
Peygamber sallallahu aleyhi ve sellem şöyle buyurmuştur: "Eğer Allah'tan cenneti dilerseniz, O'ndan cenneti" Firdaws" isteyin; çünkü orası cennetin ortası ve cennetin en yükseğidir ve onun üstünde Rahman'ın Arşı vardır. oradan Cennet ırmakları akar." Buhari'den rivayet edilmiştir 😍💝💞 Peygamber Efendimiz (s.a.v.) şöyle buyurmuştur: Kim ikindi namazını kaçırırsa sanki ailesine ve ailesine bakmış gibidir. onun zenginliği. Buhari ve Müslim
Can you put translation arapic