As of: February 15, 2024, 7:43 a.m
By: Sandra Keck
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The popular “national dish” Turkish rice has been served as a side dish for centuries.
But what makes Turkish rice so special?
Turkish rice, also known as pirinç pilaf, is a simple but delicious side dish that is widely used in Turkish cuisine.
It is made from special short-grain rice that can absorb a lot of moisture.
This ensures that the dish is tender and creamy, but still has a bite.
The addition of roasted rice noodles is typical.
This makes the side dish particularly tasty and aromatic.
Whether with kebabs, tender souvláki skewers, the Turkish breakfast Çilbir or simply with cooked vegetables such as the baked eggplant boats or a hearty eggplant minced meat pan - Turkish rice is simply the perfect side dish.
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For aromatic Turkish-style rice you only need a few ingredients:
Turkish rice is a very versatile side dish that goes well with many dishes.
The simple recipe is available at Simply Tasty.
(Symbolic image) © Pond5 Images/IMAGO
300 g short grain rice (e.g. Baldo rice)
2 tsp salt
3 tbsp olive oil
3 tbsp rice noodles
450 ml water
3 tbsp butter
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Preparation is easy thanks to these step-by-step instructions:
Put the rice in a bowl with a teaspoon of salt and pour boiling water over it.
Set aside and let it steep for an hour.
Then strain the water and wash the rice with cold water until the water runs clear.
Heat the olive oil in a coated pot and fry the rice noodles until they are golden yellow.
Add the rice while stirring constantly and sauté it for two to three minutes until the rice becomes slightly translucent.
Reduce the heat and add 450 milliliters of water, the remaining salt and the butter.
Cover and let it simmer or steam until the water has been completely absorbed and the rice is cooked.
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Turkish rice has a perfect texture.
It is light and grainy, but not too dry or too sticky.
This is because the rice is washed thoroughly before cooking to remove excess starch.
(Symbolic image) © Pond5 Images/IMAGO
But if you think that you can “only” cook pilaf with Turkish short grain rice, you are wrong.
The starchy variety is also ideal for risotto and paella.
So how about a winter savoy cabbage risotto with bacon for dinner?
And a tomato and pepper rice pan with shrimp takes you back to your summer vacation in Spain.
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