Best Turkish Pilav Rice Recipes

Rice With Tomatoes (Turkish Domatesli Pilav) image

Provided by threeovens

Categories White Rice

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups long grain rice
salt & freshly ground black pepper
4 medium tomatoes, diced
6 tablespoons butter
2 1/2 cups beef broth or 2 1/2 cups chicken broth

Steps:

Place rice in a bowl, add 1 tablespoon salt, and cover with hot water; stir and let sit until cooled; drain and set aside.
In a heavy skillet, cook tomatoes in butter, stirring over medium heat, until it forms a paste, about 30 minutes.
Add broth, salt and pepper to taste, and simmer for 2 minutes.
Add rice, stir once, cover and cook on high heat, without stirring, for 5 minutes.
Reduce heat to low and cook until rice absorbs all the broth, about 15 minutes; remove from heat.
Uncover, place a napkin over saucepan, replace cover, and leave in a warm place for 40 minutes before serving.

Nutrition Facts : Calories 291, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.8, Sodium 326.9, Carbohydrate 40.2, Fiber 1.6, Sugar 2.2, Protein 5

Turkish Rice Pilaf (Ic Pilav) image

Provided by Erik Rogers

Categories Rice Sides

Time 50m

Number Of Ingredients 12

IN A LARGE PAN OR DUTCH OVEN
1/4 c olive oil, extra virgin or unsalted butter (or some of both)
1 onion, chopped
1/4 tsp ground allspice
1/2 tsp ground cinnamon or coriander (or some of both)
2 c long grain white rice, rinsed and drained
4 c chicken stock, low-sodium canned broth or water (stock is best)
1 tsp salt, plus salt to taste
ADD AFTER COOKING
1 c dried currents or cranberries, plumped in hot water and drained
1/2 c toasted pine nuts, pistachios or almond slivers
4 Tbsp choped fresh flat-leaf (italian) parsley or dill (optional) (dried can be substituted, but decrease amount by about half)

Steps:

1. In a large saucepan over medium heat, melt the butter of warm the oil. Add the onion and sauté until just translucent, about 7 minutes.
2. Add the allspice and cinnamon or coriander and cook, stirring, for 2 minutes.
3. Add the rice and stir over medium heat until the grains become translucent and coated with the fat, about 3 minutes.
4. Add the heated stock or water and the 1 tsp salt. Bring to a boil, reduce the heat to low, cover and simmer until the liquid has been absorbed and the rice is cooked, about 20 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
5. Add the currants (or cranberries) to the rice and fluff with a fork. Season to taste with salt and pepper (if using). Transfer to a warmed platter, sprinkle with the parsley or dill (if using) and serve.

Turkish Pilav (Rice) image

Provided by MSU_Girl

Categories Brown Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup white rice
4 tablespoons brown rice or 4 tablespoons noodles
3 tablespoons oil
1 1/2 cups hot water
1 chicken bouillon cube
vegetable seasoning

Steps:

Over high heat, add oil and brown rice to pan.
Cook until rice is browned well (will look dark, almost burnt -- if using noodles, they will look slightly burnt).
Mix in water, white rice, and boulion cube (for easier mixing, break cube first).
Sprinkle a small amount of vegetable seasonsing over the mixture (amount depending on desired taste -- I would guess about 0.5 to 1 TBSP max). Stir.
Turn heat to medium and cover.
Occasionally stirring the rice, cook until tender (water will be gone before rice is done).

Nutrition Facts : Calories 306.7, Fat 10.9, SaturatedFat 1.7, Cholesterol 0.1, Sodium 191.7, Carbohydrate 46.9, Fiber 1.7, Sugar 0.3, Protein 4.2