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How To Make Turkish Pilaf (Sehriyeli Pilav)
2-3 tbsp vegetable oil
1 cup chopped angel hair pasta/vermicelli
100g butter
3 cups long grain white rice
1/2 tbsp salt
1/4 tsp black pepper
6 cups chicken stock
13 Comments
Hi Henry, I'm a big fan of your cooking. On a small note; Turkish Pilav requires short grain rice. I'm Turkish. Thanks for posting.
Hello Henry! Great video like always! I love your recipes!
Best rice ever, thanks for the recipe
The correct rice for Turkish rice is called Baldo Rice, it's a short grain rice and needs to be soaked and washed before frying to let the oils penetrate it
Shlomo Henry, are you Suryoyo?
Could you please make Qabuli Palao
Will any rice do? Like Basmati?
I will make this tomorrow with one of your kebab recipes 🙂
Hi Henry, so I will try to make this rice tomorrow, but i would like to add almonds. When would be the right time to add them?? Thanks
Cool
Is that we can use store brought chicken stock or home made one.
HI, odd U didn't give the rice the normal" rinsage" normally it should be rinsed, am'I wrong, thanks
Pilaf is made in Northern India, and central asia too. Common connection, it originated from Central asia tho, came with the Oguz Turks.