What is Şehriyeli Pilav?
Şehriyeli Pilav is a classic Turkish dish, combining rice with orzo (‘şehriye’ in Turkish) for a deliciously nutty and aromatic side dish. Traditionally, the orzo is toasted in butter, but many homecooks across Türkiye use olive oil instead for a naturally vegan option. The golden toasted orzo gives the dish a rich flavor and a lovely contrast in texture. The pilav is then cooked with the rice in water, resulting in a fluffy and fragrant side that pairs perfectly with a variety of main courses. This pilav is a staple in Turkish cuisine, making an appearance on most dinner tables. Şehriyeli Pilav has deep roots in Turkish culinary traditions, with its origins tracing back to the Ottoman Empire. The dish is a testament to the fusion of Central Asian and Middle Eastern influences that characterize much of Turkish cuisine. Pilav itself is a beloved dish across many cultures, but the unique addition of toasted orzo is what sets Şehriyeli Pilav apart. This method not only adds flavor but also reflects the Turkish preference for layering textures. Over the centuries, Şehriyeli Pilav has remained a popular dish in Turkish households, symbolizing comfort, hospitality and tradition.
Ingredients You’ll Need & How to Substitute
To make Şehriyeli Pilav, you’ll need the following ingredients or substitutions that are easy to get at most common grocery stores:
- Rice: Traditionally, short-grain rice like baldo is used, but basmati rice will also work, though it needs a little more water. You can also use bulgur instead.
- Orzo (Şehriye): A small rice-grain-like pasta shape that add a nutty flavor and texture contrast. Try broken pieces of vermicelli pasta instead. You can also leave it out and add a little more rice.
- Olive Oil: For toasting the orzo and adding richness to the dish.
- Water: To cook the rice. You can also use vegetable broth for a more aromatic version.
How to make Şehriyeli Pilav (step-by-step)
Wash the rice. Put the rice in a bowl and cover it with plenty of water. Gently move it around with your hands to loosen the starch then drain and repeat until the water runs almost clear. I usually repeat this step 3–4 times. Drain and set aside.
Useful Tips
- Rinse the Rice: Before cooking, rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy pilav.
- Keep an Eye on the Orzo: Toasting the orzo is a key step, but it’ll turn golden brown quickly. Stir constantly and remove from heat as soon as it’s golden.
- Let it Steam: After cooking the rice, let it steam covered with a lid for another 10 minutes. That way, the rice grains absorb the residue water and also won’t stick to the bottom of the pan.
- Serve it in a Dome Shape: To serve it the traditional way, transfer the steaming rice to a round bowl and press it down with a spoon. Leave it to steam for a moment, then tip it out on a plate to achieve the dome shape.
Why You’ll Love This Şehriyeli Pilav Recipe
- naturally & traditionally vegan
- simple but versatile
- a perfect side to many Turkish dishes
- an upgrade to plain rice
How to Store Şehriyeli Pilav
To store Şehriyeli Pilav, allow it to cool completely before transferring it to an airtight container and refrigerating it for maximum 1 day. You can either eat it cold, or reheat it in a pan with a little oil.
Other Turkish Recipes You Might Like
- Kuru Fasulye: slow-cooked white beans in a spicy sauce, a perfect combination with pilav
- İmam bayıldı: a delicious way to serve eggplants, one of Türkiye’s many famous olive oil dishes
- Çiğ Köfte: hand-shaped, spiced bulgur balls that are incredibly fun to eat
- Kısır: a rich bulgur salad for a perfect side dish
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Şehriyeli Pilav (Turkish Rice with Orzo)
Ingredients
- 260 g short-grain rice (such as baldo)
- 2 tbsp extra virgin olive oil
- 3 tbsp orzo pasta (arpa şehriye)
- 1 tsp salt (7g)
- 460 ml water (plus extra for washing the rice)
Instructions
- Put the rice in a bowl and cover it with plenty of water. Gently move it around with your hands to loosen the starch then drain and repeat until the water runs almost clear. I usually repeat this step 3–4 times. Drain and set aside.
- Heat the oil in a small saucepan for which you have a lid and fry the orzo until it begins to turn golden. Add the rice, salt and water. Bring to a boil, move the pan to the smallest hob and the lowest heat and simmer covered for 12 minutes without stirring. Turn off the heat and leave to steam for 10 minutes more with the lid on. It’ll keep warm for at least 1 hour.
- To serve it in the traditional dome shape, transfer the rice to a bowl and press it down with a spoon. Leave it to steam for about 1 minute, then tip it out onto a plate.
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