Turkish Rice with Vermicelli Pasta (Şehriyeli Pilav Recipe)

Find more recipes at feastgloriousfeast.com

Turkish Rice with Vermicelli Pasta (Şehriyeli Pilav Recipe)

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!

5 from 3 votes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings

Author Chloe

Equipment

Measuring Jug - Large

Silicone Spatula

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!

Notes

Chicken Stock - You want to use a good strong stock. For 600ml/2½ cups I used two chicken stock pots added directly to the rice with water - you do not need to pre make the stock if using pots or stock cubes. Homemade chicken stock is fabulous to use but make sure that it is well reduced so it is full of flavour.

Nutrition (Approx)