In case the name didn’t give it away, this Aussie is definitely of  Turkish decent. The food is a massive part of any Turkish family and the culture of food is very strong in Turkey.

I learnt  to cook Turkish food from my mother and grandmother but it seems when it comes to rice or “pilav” as we call it, I do it differently.

To me Turkish cuisine is divided into two categories; home and restaurant food. They are miles apart and I find that the restaurant food, rather unfairly, seems to define Turkish cuisine in most people’s minds. I enjoy the restaurant food because I love meat but I much prefer the cosy, home cooking overall. Mostly because of its versatility. Every home meal in Turkish cuisine has a vegetarian version. It makes my “Meat-Free-Monday” rule much easier.

I will get to those recipes in the coming weeks, but today I will introduce the most basic, sustaining, and comforting of all Turkish dishes; the pilav.

We, Turks cook our rice rather differently than the rest of the world. The main difference is that it is made with butter and tiny pasta. The taste is in the sizzle of the tiny rice combined with the butter. This gives it a creamy, buttery, melt in the mouth consistency and taste to the rice. It’s the gastronomic equivalent of sinking into a gorgeous hot bath after a long day. Pure luxury.

What you need:

• 1  cup of risotto type rice (a normal kitchen glass will also do, approx 250 ml)
• 1/4 cup of tiny pasta (orzo pasta)
• 1 tbsp butter  (margarine for vegans)
• 2  cups of water (always use the same cup as the rice cup)  — Some opt to use chicken stock to help conjure an authentic taste but I prefer it with water)
• 1 teaspoons salt

What you do:

1. Rinse the rice in a sieve under hot water, until the water is relatively clear, and drain well.
2. Melt the butter (margarine) in a saucepan, add the tiny pasta of your choice
3. Add the salt and stir until it just starts to sizzle and the pasta turns brown
4. Add the rice and sauté for about 1-2 minutes stirring continuously (high heat)
5. Pour the water into the pan, turn it down to low heat, cover the pan and let it cook for about 25 minutes
6. During this time DO NOT take the lid off or stir the pilav
7. The rice should absorb all the water in the 25 minutes

If you like your rice extra fluffed, use a wooden spoon or fork to stir it up a little before serving

As simple as it sounds it is very particular and is very easy to have over-cooked mushy and/or under-cooked rice. The  Turkish people are very particular about their pilav as each grain must be tender and the rice must not become sticky.  I hope you will have a go at making pilav and enjoy this faultless staple in any Turkish meal.

Enjoy!

Calories: Total 1,316 — Per Serving 329