Sehriyeli Pilav
(Pilaf with Orzo) Recipe

Origin: Turkey      Period: Traditional

Ingredients

Orzo is a hard wheat semolina pasta that's rice-shaped and is often used in conjunction with or in place of rice.

110g long-grain rice
3 tbsp orzo pasta
250ml chicken stock (or water)
2 tbsp butter
1 tsp salt
pinch of black pepper

Sehriyeli Pilav
(Pilaf with Orzo) Preparation:

Method:

Wash the rice several times in warm water then drain thoroughly. Place in a pan, cover with hot water, cover and set aside for 15 minutes. Drain the rice after this time.

Place the orzo in a medium-sized pot and dry fry over low heat, stirring continuously, until the pasta colours slightly then take off the heat. Now add the butter to a separate pan along with the rice and fry for about 3 minutes, stirring continuously. Add the chicken stock and the pasta to the rice. Season well, bring to a low simmer then cover and cook until the rice absorbs all the liquid (about 20 minutes).

Take off the heat then remove the lid, place a clean kitchen towel over the top of the pot and replace the lid. Allow the pilaf to stand for 5 minutes then fluff with a fork and serve.

Read: Recipe Articles and Reviews

More European recipes...

More accompaniments to main courses...

More Traditional recipes...

More Rice recipes...

More recipes for Stews...

More recipes for Pasta...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary