Turkish Vermicelli Rice
This traditional Turkish side dish features long-grain white rice cooked in a rich chicken broth. The rice is combined with vermicelli pasta that has been toasted to a golden brown, creating a simple yet flavourful pilaf. The method involves soaking and rinsing the rice before simmering it gently with the stock. It yields a light, fluffy result perfect for serving alongside grilled meats or stews. The recipe takes about 45 minutes to prepare and serves four to six people.
Ingredients
- 300g long-grain white rice
- 3 tbsp vegetable oil
- 70g crushed vermicelli strands
- 30g unsalted butter
- 625ml chicken stock made with one stock cube
Method
- Place the rice in a large bowl and rinse it under cold running water, draining the water through a sieve. Continue rinsing until the water runs clear, then cover the rice with fresh cold water and allow it to soak for 10 mins while you prepare the vermicelli.
- Heat the oil in a medium saucepan. Add the vermicelli strands and stir them constantly until they become a deep golden brown colour, which should take 2-3 mins. Take the pan off the heat, mix in the butter until melted, and let the vermicelli cool for 1-2 mins.
- Drain the soaked rice completely using a sieve. Transfer the rice to the pan with the vermicelli and mix well. Pour in the hot chicken stock, add ½ tsp salt, and stir everything together. Place the pan back on the hob and bring the liquid to a boil. Immediately reduce the heat to its lowest setting, cover the pan with a lid, and let it simmer for 7-9 mins. Remove from the heat, cover the pan with kitchen paper or a tea towel under the lid, and leave the rice to rest for 10 mins. Gently fluff the finished rice with a fork before serving.
Nutrition (per serving)
Calories312 kcal
Fat10 g
Saturates3 g
Carbs49 g
Fibre1 g
Protein5 g
Sodium392 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisineturkish
DietEgg-free, Low sugar, Nut-free
