📝 About This Recipe
In Turkish cuisine, the mark of a true chef is the ability to master 'Sade Pilav'—a dish where every grain of rice is distinct, glistening, and buttery. This traditional pilaf combines aromatic long-grain Baldo or Basmati rice with toasted orzo 'sehriye,' creating a beautiful contrast in texture and color. It is a comforting, elegant one-pot masterpiece that serves as the essential foundation for any Anatolian feast.
🥗 Ingredients
The Rice Base
- 2 cups Baldo or Osmancık Rice (Basmati can be used as a high-quality substitute)
- 4 cups Hot Water (for soaking the rice)
- 1 tablespoon Salt (for the soaking water)
The Aromatics and Fats
- 3 tablespoons Butter (unsalted, high quality)
- 1 tablespoon Extra Virgin Olive Oil (prevents the butter from burning and adds shine)
- 3 tablespoons Orzo Pasta (Arpa Şehriye) (provides the classic toasted look)
Cooking Liquid and Seasoning
- 3 cups Chicken Stock (hot; homemade is preferred for depth of flavor)
- 1.5 teaspoons Salt (adjust based on the saltiness of your stock)
- 2-3 drops Lemon Juice (secret ingredient to keep the rice pearly white)
- 1 pinch Sugar (enhances the natural sweetness of the rice)
👨🍳 Instructions
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1
Begin by placing the rice in a large bowl. Cover with 4 cups of hot (not boiling) water and 1 tablespoon of salt. Let it soak for at least 20-30 minutes; this removes excess starch and ensures fluffy grains.
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2
After soaking, rinse the rice under cold running water in a fine-mesh sieve until the water runs completely clear. Drain thoroughly to ensure the rice fries properly in the butter.
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3
In a shallow, wide pot (a 'pilav tenceresi' or a heavy-bottomed skillet with a tight-fitting lid), melt the butter and olive oil over medium heat until the butter starts to foam.
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4
Add the orzo (arpa şehriye) to the pot. Stir constantly until the orzo turns a deep golden brown. Watch closely, as it can go from golden to burnt very quickly.
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5
Add the drained rice to the pot. This is the 'kavurma' stage. Sauté the rice with the orzo and fats for 3-5 minutes, stirring gently so as not to break the grains, until the rice looks translucent and is well-coated in oil.
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6
Pour in the 3 cups of hot chicken stock. The liquid must be hot to avoid dropping the temperature of the pot.
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7
Add the salt, the pinch of sugar, and the 2-3 drops of lemon juice. Stir once to distribute the ingredients.
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8
Bring the mixture to a rapid boil. Once boiling, immediately turn the heat down to the lowest possible setting.
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9
Cover the pot with a tight-fitting lid. Cook for 12-15 minutes without opening the lid. The rice is done when all the liquid is absorbed and small 'chimneys' or holes appear on the surface.
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10
Turn off the heat. Remove the lid, place a clean paper towel or a clean kitchen cloth over the pot, and put the lid back on tightly. This absorbs the excess steam.
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11
Let the pilaf rest for at least 15 minutes. This 'breathing' time is crucial for the texture of the rice.
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12
Gently fluff the rice with a wooden spoon or a fork, using a folding motion from the edges toward the center. Serve warm.
💡 Chef's Tips
Always soak and rinse your rice; this is the non-negotiable secret to preventing a sticky, gummy pilaf. Use a ratio of 1.5 cups of liquid to 1 cup of rice for the perfect 'tane tane' (grain by grain) texture. Avoid stirring the rice once the lid is closed; disturbing the rice during the steaming phase will release starch and ruin the fluffiness. If using water instead of stock, increase the butter slightly to maintain the rich, traditional flavor profile.
🍽️ Serving Suggestions
Serve alongside 'Kuru Fasulye' (Turkish white bean stew) for the most iconic Turkish comfort meal. Pair with a dollop of thick, chilled Greek or Turkish yogurt on the side. Excellent as a bed for 'Kuzu Tandır' (slow-roasted lamb) or grilled chicken shish kebabs. Serve with a side of 'Çoban Salatası' (Shepherd's Salad) and a glass of salty Ayran to balance the richness.