TurkishMain course
Turkish rice (vermicelli rice)
This Turkish-style rice dish starts with vermicelli pasta toasted until it's a rich golden brown, then cooked with long-grain rice and chicken stock. Washing and soaking the rice beforehand helps ensure separate, fluffy grains. After a quick simmer and a rest off the heat, the rice absorbs all the liquid and steams to perfection, ready to be fluffed with a fork.
34 minServes 4
Method
3 steps · 34 min total
- 01
Wash and Soak Rice
Pour the rice into a large bowl under cold running water. Carefully drain the cloudy water through a sieve, then repeat this process a few times until the water in the bowl runs clear.
Once clear, fill the bowl with cold water again and let the rice soak for 10 minutes while you start cooking the vermicelli.
- 02
Brown Vermicelli
Heat the vegetable oil in a medium pan over medium heat. Add the vermicelli and stir continuously, watching as the strands turn a rich golden brown over 2 to 3 minutes.
Remove the pan from the heat, then stir in the unsalted butter until it melts completely. Let the vermicelli cool in the pan for 1 to 2 minutes.
