Tereyağlı Pilav (Turkish Buttered Rice)
This classic Turkish buttered rice, known as Tereyağlı Pilav, is a staple side dish. Fragrant rice is cooked in a rich broth with vermicelli, then steamed to fluffy perfection. It's a simple yet elegant accompaniment to many meals.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 352 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupshort-grain rice, rinsed until water runs clear, then soaked in warm water for 15 minutes and drained
- 3 tbspunsalted butter
- 0.25 cupfine vermicelli, broken into 1-inch (2.5 cm) pieces
- 2.25 cuphot vegetable broth
- 1 tspsalt
Equipment
saucepan · fork · medium pot
The method
Step by step
- 1
Rinse the rice thoroughly under cold running water until the water runs clear, then soak it in warm water for 15 minutes.
About 15 min
Cook’s note: Soaking helps the rice cook more evenly and become fluffier.
- 2
Melt the butter in a medium pot or saucepan over medium heat.
About 1 min
- 3
Add the broken vermicelli to the melted butter and sauté, stirring constantly, until golden brown.
About 3 min
Cook’s note: Be careful not to burn the vermicelli, as it browns quickly.
- 4
Drain the soaked rice well and add it to the pot with the vermicelli and butter.
About 1 min
- 5
Stir the rice for 2-3 minutes, making sure each grain is coated in butter and slightly toasted.
About 3 min
Cook’s note: This step is crucial for developing flavor and preventing the rice from sticking.
- 6
Pour in the hot vegetable broth and add the salt.
Cook’s note: Using hot broth helps maintain a consistent cooking temperature.
- 7
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 12-15 minutes, or until all the liquid is absorbed.
About 15 min
Cook’s note: Resist the urge to lift the lid during cooking to keep the steam trapped.
- 8
Once the liquid is absorbed, remove the pot from the heat but keep it covered.
- 9
Let the pilav rest for 10 minutes, allowing it to steam and become fully fluffy.
About 10 min
Cook’s note: Resting is essential for perfect rice texture.
- 10
Fluff the pilav gently with a fork before serving.
About 1 min
Per serving
Nutrition
- Calories
- 351.5kcal
- Protein
- 6.1g
- Carbs
- 59.2g
- Fat
- 9.8g
- Fibre
- 0.8g
- Sugar
- 0.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pilav in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water or broth to prevent drying.
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