Turkish Rice Pilaf with Vegetables and Turmeric Recipe
This pilaf is fluffy rice cooked in stock with vegetables and turmeric, which gives it a golden color. In Turkey, such rice side dishes are served alongside roast chicken, stews, or grilled meats, much like potatoes are served in other countries. Thanks to the carrot and peas, the dish is colorful and often enjoyed by children as well.
This pilaf combines simple ingredients with a classic Turkish technique to create fluffy, separate grains of rice infused with the flavor of stock and warm turmeric. The colorful vegetables make it appealing to both adults and children, and it pairs well with many everyday main dishes.
Chef's tips
Don’t skip rinsing and soaking the rice — this step helps remove excess starch so the grains stay separate and fluffy. Use a pot with a thick bottom and keep the heat very low while cooking so the rice doesn’t catch on the bottom. Avoid lifting the lid during cooking, as the trapped steam is what cooks the rice evenly.
How to serve
Serve the pilaf alongside roast or grilled chicken, lamb kebabs, or vegetable stews. It also works well as part of a mezze-style spread with hummus, grilled vegetables, yogurt sauce, and fresh salads. For a quick lunch, top a bowl of pilaf with a fried egg and a spoonful of plain yogurt.
Ingredients
- rice - 250 g
- carrot - 1 piece
- peas - 80 g
- onion - 0.5 pieces
- vegetable stock - 500 ml
- butter - 25 g
- oil - 1 tablespoon
- turmeric - 0.5 teaspoons
- salt
- black pepper
Preparation
- Rinse the rice several times in a sieve under running water until the water is almost clear. Then cover it with cold water and set aside for 15 minutes, then drain.
- Peel the carrot and cut it into small cubes. Peel the onion and finely chop it.
- In a heavy-bottomed pot, heat the butter with the oil over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the carrot and cook for another 3–4 minutes, stirring, until it softens slightly.
- Add the drained rice and cook for 2–3 minutes, stirring constantly, until every grain is coated with fat and looks slightly glossy.
- Add the turmeric and stir, then pour in the hot stock. Lightly season with salt (keeping in mind that the stock may already be salty) and add a pinch of pepper.
- Bring to a boil, then reduce the heat to low, cover the pot with a lid, and cook for 12–15 minutes without stirring. Towards the end of cooking, for the last 5 minutes, add the frozen peas and quickly cover again so the steam does not escape.
- After this time, turn off the heat and leave the pot covered for another 10 minutes so the rice can finish steaming. Then gently fluff the rice with a fork, mixing it with the peas and carrot. Serve immediately.
Storage
Pilaw przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody lub masła, mieszając, aby ryż się nie przypalił. Możesz też zamrozić go w porcjach do 2 miesięcy.
