Turkish rice, the kind with the little brown bits in, is my favourite. It’s buttery, soft fluffy and a staple part of Turkish cuisine – a great side dish to any meal. It’s even a meal on its own with chick peas or beans. The little brown bits are şehriye ( you might know it as Orzo – a small kind of pasta) and it adds a little something to the flavour and texture. It can be cooked with oil or butter, or even a bit of both. Berkay has taught me to add chicken stock too to enhance the flavour even more!
It’s hard to master, but he’s given me a tried and tested fool-proof recipe which you can find on my blog HERE.