Turkish rice: the best recipes

One of the most popular Turkish side dishes is rice. Traditionally, it is cooked with thin vermicelli and is called a pilaf. However, there are other options for this dish. We will talk about how to cook Turkish rice with vegetables, chickpeas and chicken, as well as mushrooms, in our article. In addition, we offer a recipe for pilaf in a slow cooker for all owners of this kitchen assistant.

Turkish Rice with Vermicelli

This dish is ideal as a side dish for fish or chicken. Vegetarians prefer to use it separately for lunch or dinner.

The Turkish recipe for rice is as follows:

1. First of all, you need to boil hot water on the stove in the kettle.
2. Rinse the polished rice (2 tbsp.) Thoroughly, then pour boiling water over it, add salt, mix and leave it in this form for 20 minutes.
3. Then discard the rice on a sieve and rinse well under running cold water. Then set it aside and let it dry a little.
4. Melt butter (100 g) in a deep cauldron.
5. Pour half a glass of thin vermicelli into it and fry it until golden brown. It is important to constantly stir it and make sure that it does not burn.
6. Add dried rice to the fried vermicelli . Cook together until the cereal is clear.
7. Pour 4 cups of broth into the cauldron, add salt and spices to taste, cover and leave on the stove over low heat for 25 minutes. Do not mix the dish during cooking.
8. After the time has passed, turn off the stove. Wrap the cauldron cover in a cotton towel and return it to its place. Allow the pilaf to brew for another 15 minutes.

Turkish Rice with Vegetables

The cooking techniques described below are followed in Turkey. Then the rice in Turkish is crumbly and very tasty.

A step-by-step dish is prepared in the following sequence:

1. First of all, rice (250 g) is washed several times.
2. In a stew with a thick bottom, a piece of butter (20 g) is heated. Rice pours out here too. With constant stirring with a wooden spatula, it is fried for several minutes until golden brown.
3. At the same time, boil water on a stove. Pour boiling water over rice (500 ml).
4. Cook over low heat for 15 minutes.
5. Add frozen vegetables (300 g) and salt to rice. Stir with a spatula and cook further until the liquid completely evaporates and the rice is ready.

Rice with vermicelli and vegetables in a slow cooker

For proper cooking, you must adhere to the following step-by-step instructions:

1. Pour a little olive oil into the appliance bowl. In the "Frying" mode, pass on it finely chopped onions and grated carrots for 10 minutes.
2. Add 1 cup of fine vermicelli. Fry for several minutes until the products turn golden.
3. Add pre-washed and dried rice multi-glass. Stir with vermicelli and warm for two minutes.
4. Pour 4 cups of boiling water. Add salt to taste.
5. Set the "Rice" mode to 20 minutes. Then open the lid of the multicooker and add finely chopped greens.

Turkish rice is ready. It can be served as a side dish or consumed independently.

How to cook Turkish rice with chickpeas and chicken?

In Turkey, this dish can be called one of the most popular. They sell it right on the street in special trailers on wheels. Such rice in Turkish is always crumbly and tasty.

A step by step dish is prepared in the following sequence:

1. Soak the chickpeas overnight in salted water, and boil it in the morning until tender.
2. Rinse the rice thoroughly, changing the water several times, and dry it.
3. Put chicken breast (250 g) in a pan, add water and cook until cooked. After boiling, add salt to the water. The broth must be preserved. Cool the breast and disassemble into fibers.
4. Heat butter or vegetable oil in a pan. Fry dried rice on it until transparent.
5. Add chickpeas. To salt.
6. Pour rice into the broth. It should be exactly 2 times more than cereal.
7. Cover the pan and cook for 10 minutes. No need to mix. At the end of cooking, wrap the lid in a cotton cloth and return to the pan for another 10 minutes.
8. When serving, first pour rice with chickpeas on a plate, and spread slices of boiled chicken breast on top.

Turkish pilaf with chicken and mushrooms

You can cook this dish in a pan with a thick bottom. This happens in the following sequence:

1. Chicken is boiled in salted water along with onions, bay leaves and peas of black pepper.
2. To clear the cooled bird from skin and bones, to sort into fibers. Strain the broth and leave 2 cups for pilaf.
3. Soak rice (2 tbsp.) In warm salted water for 2 hours. Then you need to rinse it well.
4. Mushrooms (150 g) cut and fry in butter for 5 minutes. Then add the pic. Fry with mushrooms until golden brown.
5. Put chicken in the pan. Stir the dish, add salt, pepper. Pour in the broth and cover the pan.
6. The dish is cooked over low heat for 10 minutes. Before serving, let it brew for half an hour under the lid.

Enjoy your meal!