Perfect Turkish Rice..

IMG_9534
I’m not a great cook, never have been and probably never will be, but for the past few months I’ve been cooking more often and trying my hand at some Turkish dishes after being ‘trained’ by Berkay. He rarely compliments my food, it’s never salty enough or oily enough, but a few days ago he told me my attempt at Turkish rice was great, and that’s good enough for me! ‘Turkish rice’ as I call it, is a tough one to master but I think I’ve nearly got it. I know it’s a favourite of some so here’s our version!

Ingredients for 2-3 people:
1 cup white rice ( In Turkey, we use Baldo rice, you may be able to find that in certain supermarkets in the UK but if not, basmati rice will be ok)
2 tablespoons şehriye (This is like a thin pasta, if you’re in the UK look for ‘orzo’ pasta which is almost identical)
A knob of butter
2 cups of hot water
half a chicken stock cube
salt and pepper to taste
+ a shallow saucepan with a lid

Firstly rinse the rice in cold water, then you need to soak the rice in HOT water for around 30 minutes before cooking. After the 30 minutes, wash the rice again in cold water, the water should run clear. Drain it well.

Heat the butter in the pan on a medium heat and once melted, add the şehriye. You need to keep an eye on it and keep stirring so that it doesn’t burn. Wait for it to change to a darker, toasted color.
IMG_9528 IMG_9529
Once it has changed colour, add the rice into the pan and stir thoroughly for a couple of minutes, again make sure the heat is on medium so that the grains do not burn.
IMG_9530
Now add the hot water, half the chicken stock cube and a little salt. Stir a few times, turn up the heat and bring to a boil.
Once the water is boiling, reduce the heat to low-medium and cover.
IMG_9531 IMG_9532
Leave the rice to simmer for 8-10 minutes. Now, if there’s one thing Berkay has taught me it’s to NOT lift the lid to check if the rice is done, this is apparently very important. How do you know if it’s done if you can’t open the lid? Well, give the pan a little shake, judge the best you can and/or just turn off the heat and hope for the best! It’s difficult to judge – it can either end up soggy, stuck to the pan or perfect and there is very little time between each stage. I find that 10 minutes is the perfect amount of cooking time for 1 cup of rice with 2 cups of water.

Turn off the heat and keep the pan covered until you are ready to serve, again this is apparently very important!

Use a fork to fluff up the rice and serve. Berkay puts black pepper on his to spice things up a little.
IMG_9533
Enjoy!

Do you like this ‘Turkish rice’? Have you mastered it or found a better recipe? Let me know (:

Advertisements

9 comments

  1. I’m a dreadful cook but I followed your instructions n I did it yay x x x

    1. Aww how did it turn out? X

  2. Almost perfect lol thanks for sharing ( a little secret it took me 3 attempts to get it right lol)

    1. Haha, almost perfect:) glad it was ok! x

  3. Ha ha if you knew how bad my cooking is you would understand how proud I am lol x x

  4. Colette Yűksel · · Reply

    I think ive mastered it. I always get made to cook the “rice” when im at home with the inlaws and hubby. I do it different i never let it soak in boiled water. I just wash it till it runs clear put the brown in to warm oil when thats ready add the white rice and stick the stock cube in the middle Then i put a few blobs of butter (homemade of course) and add the boiled water. Leave to simmer for about 15 minutes give it a small shake to see water level and then turn heat off and cover with a towel. Rice is always soft and fluffy. Xx

    1. Sounds good! Never make it here but really need to, i miss it! x

  5. Claire jones · · Reply

    Ive been trying to get it just right but always end up soggy. And found its prob cos i was lifting lid to check. Will give recipe a try and see if it corrects where i was going wrong. Thank you for uploading how you did it, its reLly useful as turkish food is mega tasty when its done right x

    1. let me know how it goes if you try it! 🙂 x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: