A classic Turkish pilaf, toasted in butter and steamed until every grain stays separate. The go-to side for bean stews, meat and chicken.
Ingredients
Instructions
- 1
Rinse the rice 3-4 times until the water runs clear, then drain in a sieve for 10 minutes.
- 2
Melt the butter in a wide, heavy-bottomed pot over medium heat; add the rice and toast for 4-5 minutes until the grains turn translucent.
- 3
Add the hot water and salt and stir once; bring to a boil, cover and cook on low heat for 15-17 minutes until the water is absorbed.
- 4
Turn off the heat, place a paper towel under the lid and let the pilaf steam for 10 minutes; fluff gently with a spoon before serving.
Nutrition
Per serving
| Calories | 332 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 61 g |
| Fat | 7 g |
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