Turkish pilaf

In a deep frying pan with a thick bottom, melt the butter. Add the classic Turkish pasta orzo and fry. At this stage, it is important to stir and constantly monitor the condition of the pasta. They should not burn, but only evenly browned from all sides, otherwise the taste will not turn out as it should be.

Rice is washed in water several times, it should be completely transparent. We leave the rice to drain a little in a colander to get rid of excess liquid. Well-washed, cold rice is added to the pasta, which has already acquired a delicate golden color.

Constantly stirring with a spatula, fry for about three minutes. While the rice is being fried, we boil water in a kettle. As soon as the rice roasting process is completed, pour boiling water. It should be such an amount that the rice is completely covered, but no more. If you pour too much water, the rice will be overcooked and the dish will not turn out to be limp and not so appetizing.

Cook rice with pasta on the slowest fire until the water boils completely. Add a little salt to taste. By this time, the rice will be almost ready. It should be edible, but still a little hard when bitten. If it seems that the cereal is raw, add a small amount of water and cook for a few more minutes. In this recipe, the most important thing is not to digest, otherwise it will be impossible to achieve an ideal taste.

Distribute the cooked rice in a frying pan with a thin layer and cover with foil. In this form, we leave the Turkish pilaf for 10 minutes until the desired taste and softness of the rice is achieved.

You need to serve immediately, as soon as we remove the foil, in a hot form. If desired, you can diversify the taste with turmeric, cinnamon, pepper or other favorite spices. If necessary, you can add them together with salt when the rice is almost ready, but the dish still needs to be infused.

This dish will be an ideal addition to meat cooked on the grill.

Bon appetit!