Arpa Şehriyeli Pirinç Pilavı — Turkish Rice Pilaf with Orzo

Golden orzo and buttery rice come together in this classic Turkish side dish. The grains are toasted, gently simmered, and rested so the pilav finishes fluffy and separate.

SERVES

4–6

PREP

15 minutes

COOK

25 minutes, plus 10 minutes resting

INGREDIENTS

• 2 cups (about 370 g) Baldo or other medium-grain white rice

• 1/2 cup arpa şehriye (orzo)

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 3 cups hot chicken stock or water

• 1 1/2 teaspoons salt, or to taste

• Freshly ground black pepper, optional

METHOD

1. Rinse and soak the rice. Rinse the rice several times until the water is mostly clear. Cover with warm salted water and soak for 15–20 minutes, then drain very well.

2. Toast the orzo. Melt the butter with the olive oil in a wide, heavy-based saucepan over medium heat. Add the orzo and stir constantly for 3–5 minutes, until evenly deep golden.

3. Coat the rice. Add the drained rice and stir gently for 2–3 minutes, until the grains are glossy and lightly toasted.

4. Add the liquid. Pour in the hot stock or water and add the salt. Stir once, bring to a gentle boil, then immediately reduce the heat to its lowest setting and cover tightly.

5. Cook gently. Simmer without lifting the lid for 12–15 minutes, until the liquid has been absorbed.

6. Rest the pilav. Remove the pan from the heat. Place a clean kitchen towel or two sheets of paper towel beneath the lid and rest for 10 minutes.

7. Fluff and serve. Gently loosen the grains with a fork or broad spoon, working from the edges toward the center.

HOW TO SERVE IT

Serve beside kuru fasulye, grilled köfte, chicken dishes, or vegetable stews. Plain yogurt, cacık, pickles, and a shepherd's salad are natural companions.

COOK'S NOTES

• Baldo rice gives the plump, separate grains associated with Turkish pilav.

• Toast the orzo carefully; it changes from golden to burnt very quickly.

• The exact liquid needed varies with the rice. Start with the package guidance if your rice differs from Turkish Baldo.

• Resting is essential: it allows steam to redistribute and the grains to firm.

WATCH

Arpa Şehriyeli Pirinç Pilavı:

https://www.youtube.com/watch?v=ibp5KtMqbm8

CULTURAL NOTE

Arpa şehriye means “barley noodle,” describing the pasta's grain-like shape rather than its ingredients. This pilav is a familiar accompaniment in Turkish homes and restaurants.