Turkish Pilaf Rice: traditional & vegan recipes, both tasty and easy

Posted by

Başak

March 4, 2025

On March 4, 2025

Preparation: 5 mins

Soaking: 20 mins

Cooking: 20 mins

Rest: 15 mins

Difficulty: easy

Yields: 2 portions

Cost: low

If you want to go straight to the recipe click here

Introduction to Turkish pilaf rice

Turkish pilaf rice is a key component of Turkish cuisine. At home or in a restaurant, it is unthinkable to serve meat or chicken without accompanying it with rice pilaf. And not only that!
Rice pilaf is also the perfect accompaniment for those who do not eat meat: The iconic kuru fasulye (beans in stew), chickpeas, and a myriad of vegetable side dishes seem made especially to be enjoyed with pilaf; and it is not uncommon to meet someone who eats it simply with plain yogurt or cacik (a dish similar to tzatziki, but more liquid, to be eaten with a spoon); or ayran (national drink made only with yogurt, water and salt); or simply cioban salata (“shepherd’s salad” made with tomatoes, cucumbers, peppers and onions); or even turşu (lactofermented vegetables).
Because let’s admit it: in its neutrality and simplicity, Turkish pilaf rice represents a true abundance of harmony and inclusiveness that makes it the perfect accompaniment to almost anything.

History of Turkish Pilaf Rice

The term "pilaf" has Persian origins and is used to describe a rice dish cooked in broth, enriched as needed with various spices and ingredients. In the Ottoman period, pilaf was prepared with fine ingredients such as almonds, spices, and dried fruits, and was a royal dish; a far cry from the minimalist pilav (basically 3 budget friendly ingredients) consumed in the homes of modern Turks.
Today, pilaf has a long tradition outside of Turkey, in countries such as India, Iran, and the Balkan states, each with their own version of the dish. However, Turkish pilaf rice is beloved for its simplicity and natural, neutral, rich flavor.

How many types of pilaf are there in Turkiye?

There are two main types of pilaf eaten in Turkiye:

Rice pilaf (Pirinc Pilavi): a version that has many variations, such as pilaf with tomatoes, chestnuts, eggplant, carrots, chickpeas, and many others.
Bulgur Pilaf (Bulgur Pilavi): If you have never tried it, it is a dish not to be missed! I recommend my mother’s recipe.

But by unspoken agreement, you just say “pilav” meaning the one with rice, and you specify bulgur only when necessary. So be aware that if you order pilaf in a lokanta (Turkish restaurant), the dish you get will probably be “rice pilaf“.

What kind of rice to choose for a perfect Turkish pilaf?

To make a perfect pirinc pilavi, we must use long grain rice with a low starch concentration. This will ensure that the rice grains are separated and not sticky, as the traditional Turkish recipe requires: tane tane, i.e. the grains must be well separated from each other.
Therefore, rice varieties normally used for risotto, which are rich in starch, are theoretically not recommended for Turkish-style pilav, especially because this rice dish is cooked by absorption (We cook the right amount of water with the rice, so we do not throw away the excess water, along with all the extra starch in it). If we cooked a risotto rice with this technique, it would be something like porridge, not so nice to see. So you have 2 options:

Baldo rice: The ideal rice for Turkish pilaf, with long, crystalline grains that retain water and release little starch. When cooked, the grains remain separated, just as a perfect pilaf should be: tane tane.

Basmati Rice: Another excellent variety for Turkish pilafs, thanks to its long and aromatic grains, with a very low glycemic index (GI 45 versus 70) and therefore a low starch concentration, a characteristic that allows it to absorb less water and release even less starch, just as required for Turkish pilaf rice.
However, for me, brown basmati rice works well as a rice pilaf, which is also healthier.

Ingredients for a traditional Turkish rice pilaf

1 cup of rice
About 2 (if you opt for a 20 minute or more soak, use only 1,75) cups of chicken or meat broth (for a healthier, more sustainable version, use 1 cup of broth and 1 cup of water, or just the vegetable broth)
1 tablespoon pasta like vermicelli (optional)
2 tablespoons butter (you can use 1 tablespoon butter and 1 tablespoon evo oil)
Salt and black pepper to taste

Ingredients for a perfect vegan Turkish rice pilaf

1 cup of rice
about 2 cups of vegetable broth (if you opt for a 20 minute or more soak, use only 1,75), or plain water
1 tablespoon of vermicelli (optional)
2 tablespoons of evo oil
salt and pepper to taste.

Directions for an easy Turkish rice pilaf

Step 1. Start by rinsing the rice under running water until the water turns transparent, then soak the rice in warm water for about 20 minutes.

If you don’t have time, just one good wash is fine, but I always do this to reduce the concentration of naturally occurring arsenic.

Step 2. Meanwhile, heat the stock (meat or vegetable or just water). When it is hot, drain and rinse the rice one last time.

Step 3. In a wide, shallow pot with a tight-fitting lid, heat the extravirgin olive oil (or butter) and add the rice, starting to toast it along with the vermicelli or orzo type pasta, if you have decided to use them.

Step 4. After about 2 minutes, add the hot broth or water, adjust the salt and close the lid.

Step 5. Cook on a high heat for the first 5 minutes, then on a very low heat for about 15 minutes until all the water is absorbed.

Step 6. At this point, turn off the heat, remove the lid, place a dishcloth over the pot, and close the lid to absorb any excess moisture. Allow to sit for 10 minutes.

Step 7. After the resting time, your Turkish rice pilaf is ready, serve it with pepper.