Everyday orzo pilav

Everyday orzo pilav

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

The idea of cooking rice with little broken bits of vermicelli noodles is commonplace in the Middle East. On our travels around Turkey, we were fascinated to see this method used frequently to make pilav, mainly using rice-shaped orzo pasta instead of the noodles. At Sömine restaurant in Cappadocia I spent some time watching the specialist pilav chef at work. The first part of the process involved heating a substantial amount of butter to a foaming nut-brown. The orzo pasta was tossed in the butter, and stirred all the time, until it began to colour. Now I’ve tried it myself at home, I understand it’s a fine line between achieving the desired toasty, nutty flavour and burning the butter. You need to turn and toss the pasta continuously, and move the pan on and off the heat to control the temperature. But it’s worth the effort!

This buttery, fragrant pilav is a good everyday accompaniment to all sorts of grilled meats, casseroles and vegetable dishes.

Ingredients

Quantity Ingredient
250g long-grain or basmati rice
500ml * chicken stock [rid:9962]
or 500ml water
40g butter
1 teaspoon extra-virgin olive oil
1/4 cup orzo pasta
pinch sea salt

Method

  1. Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
  2. Bring the stock to the boil, then lower the heat and keep at a simmer. Melt the butter and oil in a heavy-based saucepan. Add the orzo pasta and sauté over a medium heat, stirring continuously, until the butter foams and the orzo starts to colour. You may need to move the pan away from the direct heat from time to time to ensure the butter doesn’t burn.
  3. Add the drained rice to the pan and stir it gently for a minute, so that all the grains are coated with butter. Stir in the simmering stock and salt. Bring to the boil, then cover with a tight-fitting lid and cook over a very low heat for 15–17 minutes. The grains should all look plump and separate and the surface will be dented with little holes. Remove the pan from the heat, then slide a clean, folded tea towel under the lid and leave it to stand for 15–20 minutes.
  4. To serve, tip the rice onto a serving platter and fluff the grains up with a fork.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again