This Turkish Rice recipe is not only packed with flavour but the addition of small strands of vermicelli pasta adds an extra nuttiness and lovely texture. It’s the perfect side dish that is ideal for serving with many meals, not just a Turkish feast!
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I do not claim to be an expert on Turkish cuisine. I have been to Turkey, or Türkiye as it is now officially called, several times. And whilst I do make sure to stay in good hotels that serve lots of local cuisine, I haven’t exactly ventured far out of the tourist centres.
But rice like this, buttery long grains cooked in chicken stock with the addition of small pieces of vermicelli or orzo is available everywhere. And there isn’t a meal where I didn’t pile my plate with it. Well, maybe with the exception of breakfast!
So when I learnt how to make it at home, it’s become a regular on the meal rotation. I do tend to opt for using the small pieces of vermicelli pasta rather than orzo but that is simply personal preference. You can absolutely use this same recipe and switch in the orzo.
The rice cooking method is exactly the same as how I cook my sticky rice and green garlic basmati rice. In fact it’s how I cook pretty much all rice – the absorption method works so well, I see no reason to deviate.
It is worth pointing out that whilst I know the Turkish version of this dish, there are similar dishes that are common to various other countries in the region. Some are essential identical and others will have minor regional variances.
How to Serve Turkish Rice
You can serve this rice hot or cold but because of the addition of butter, I do find that it is best to leave that out if planning to serve cold as a salad. The mouthfeel isn’t so pleasant otherwise.
Of course serving the rice with other Turkish or Middle Eastern inspired meals is my first port of call. Lamb or chicken are my most common mains with the addition of lots of salads, grilled vegetables and sauces. Try mixing and matching any of the following dishes:
- Air fried lamb ribs or roasted lamb leg or shoulder.
- Creamy smooth hummus.
- Griddled peppers and courgette.
- Coriander mint yogurt sauce or tahini yogurt dressing.
Vermicelli Turkish Rice Ingredients
Vermicelli Pasta
You can buy this in two ways – either ready broken into small pieces or in nests which you need to break up. This is very easy to do just with your hand. Or you can get brutal with a rolling pin if you prefer.
It is worth noting that we are talking about vermicelli pasta, made with wheat and not vermicelli rice noodles which are a different thing entirely although the same shape and thickness.
Angel hair pasta is also similar but thinner than vermicelli. You could use it in a pinch but I think it would have a tendency to overcook and disappear within the rice.
As mentioned, you can make the recipe with orzo pasta instead – you don’t need to change the method or cooking time at all.
Rice
A regular long grain white rice is best for this recipe. You can use pretty much any basic long grain rice option.
Basmati rice isn’t the right vibe although it will certainly work as a substitute. You definitely need to avoid short grain rices like you would use for paella, risotto or sushi rice. They are far too starchy.
Chicken Stock
I love to use a really good and rich homemade chicken stock. And whilst I do make stock at every opportunity I get, I don’t always have it on hand. You can make up the stock however you prefer.
I do like to use stock pots more than stock cubes but there really is no issue if this is what you prefer. You can just add the pot or crumble the cube straight into the rice and cold water rather than faffing around making up the stock beforehand.
Be Flexible
You can use this basic rice cooking method with almost any rice. And with the addition of any flavours that you choose. You can also use a different stock to cook the rice.
If you want to add any spices, it is nice to add these whilst the vermicelli is browning as this will help them to bloom and release their flavours. Fresh garlic can be added for the last few seconds of this part of the process. Dried herbs or citrus zest or juice can be added with the rinsed rice and stock. Fresh herbs are best stirred into the rice along with the butter one it is cooked.
Vegetarian or Vegan Turkish Rice
Whist there is no actual meat in this recipe, using chicken stock to cook the rice is intrinsic to the recipe. But you can of course substitute this with a vegetable stock. A mushroom stock would be especially flavoursome as an alternative.
Additionally, to make the recipe vegan, you will need to use a plant based butter substitute instead of the regular butter. Or use a little extra olive oil or just omit that step entirely.
Make Allergy Friendly Turkish Rice
This recipe is free from egg and nuts. It is worth making sure that the vermicelli pasta you use is just a standard dried pasta made with wheat and water and not an egg pasta recipe if needed.
Gluten Free: Whilst the rice is gluten free, regular vermicelli noodles are not. I’ve struggled to find a gluten free vermicelli alternative here in the UK but I can see that there are some gluten free orzo options available. So this is probably the best alternative to opt for. You should also be cautious about what stock you use and check there is no gluten – this is especially important if using stock cubes.
Dairy Free: To make the rice dairy free, simply skip the step of adding butter at the end or use a dairy free alternative instead.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Turkish Rice
You don’t need a specialist rice cooker to make perfect rice. Although saying this I do have a rice cooker and it is amazing – I mostly like that I can fill it, turn it on whenever and then it will do it’s thing and be ready to eat at any time in the next 24 hours. Which makes things very simple.
But all you really need is a saucepan with a lid. And ideally some kitchen paper. A sieve makes rinsing the rice extra easy under the tap.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Get Ahead
You can cook this rice and store it for a few days in an air tight container in the fridge. I have no time for the you-can’t-reheat-rice-brigade. More than half the world regularly cooks and reheat rice. It isn’t an issue providing you store it properly in the fridge.
This rice reheats extremely well in the microwave. You can always add a drop of water if you feel it is a tad dry. You can also reheat it in a saucepan, again you may want to add a drop of water to prevent it from frying or sticking to the pan.
Leftover Turkish Rice
Again you can store leftovers very easily. It will also freeze very well. You can microwave it on a low heat to defrost stirring occasionally. Or just allow it to defrost in the fridge.
If you don’t want to simply use the rice as a side to another meal, try making a light lunch or snack by frying the rice and topping with a fried egg or two. Add some sweet soy sauce, sesame oil and sesame seeds with some finely sliced spring onions for a Asian slant.
I also love to add leftover rice to soups for extra bulk and flavour. Or adding loads of roasted vegetables and shredded chicken for a really quick dinner.
Turkish Rice Recipe Tips
I start by frying the vermicelli noodles in olive oil rather than butter as I find that the butter can brown very quickly and the pasta catches and burns very easily. I find that by adding the butter once the rice has cooked really highlights the butter flavour the most.
Talking of making sure the pasta doesn’t burn, you should absolutely not take your eyes off it. It will go from totally uncoloured to dark brown in a heartbeat. Take the pan off the heat as soon as it is looking nice and toasty.
Adding the kitchen paper under the lid of the saucepan is a great trick to helping the rice cook perfectly so don’t skip this if at all possible. It helps to create an extra tight seal on the pan lid and it absorbs some of the condensation that rises to the pan lid as the rice is cooking. I can’t explain the science behind why this helps, I just know it does.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Rice Recipes
The Recipe
Turkish Rice with Vermicelli Pasta (Şehriyeli Pilav Recipe)
Equipment
Ingredients
- 280 g Long Grain Rice
- 50 g Vermicelli Pasta
- 2 tsp Olive Oil
- ½ tsp Sea Salt Flakes
- 600 ml Chicken Stock - see notes
- 30 g Salted Butter
Instructions
- Rinse 280g Long Grain Rice under cold water in a sieve until the water stops running white. Set aside for the moment.
- Break up 50g Vermicelli Pasta into small pieces in a medium saucepan.
- Add 2 tsp Olive Oil to the saucepan.
- Heat the pasta over a medium high heat until the oil starts to sizzle. Keep stirring the whole time.
- Turn the heat right down and continue stirring until the pasta has turned a deep brown. Do not take your eyes off it as it will go from totally uncooked to burnt in 3 seconds if you do.
- Add the rice to the pan and stir to coat the rice in the oil and mix in the pasta.
- Add 600ml Chicken Stock and ½ tsp Sea Salt Flakes and stir again.
- Bring the stock up to a boil over a high heat. Give it a quick stir to make sure nothing is sticking to the bottom of the pan.
- Add a piece of kitchen paper and a lid to the pan. Move to the lowest possible heat available and leave for 10 minutes.
- After 10 minutes turn the heat off but still do not touch the pan for another 10 minutes (you can move it but don’t peek. It is important to not remove the lid.
- Add roughly 30g Salted Butter to the rice.
- Gently stir through until melted. This will also make sure that the vermicelli is properly distributed.
- Serve!
Georgie says
This was so good, it’s going to become a firm favourite in our house.
Sisley says
I’d never heard of this before. But it was a great dish to make and really tasty!
Lesley says
I’d never heard of Turkish rice but found this recipe when I was on your site looking at your lamb ribs recipe. Thought I’d give it a try as it was something different. Loved the flavour and I stirred some chopped mint through it just before serving.