Turkish Rice Pilaf with Vermicelli


To accompany the delicious Turkish slow cooked lamb (Kuzu Tandir) from earlier this week, I have for you today a delicious Turkish Rice Pilaf recipe! It’s easy to make and can be enjoyed with any curry, stir fry or kebab that you may fancy. Vermicelli adds a varied texture and makes it even more delicious!

Rice pilaf, a white rice dish accented with broth and has a fluffy texture. Grains remain separated and not mushy. That’s a big no no for pilaf. I am unsure of the origins of pilaf, but the Indian subcontinent, Persia, Turkey and Central Asia all have versions of this. From pilaf to pilav to pulao, they all mean the same thing. Flavourful, fluffy rice cooked in broth.

To add more texture to this dish, I have added vermicelli. Vermicelli is a very thin pasta that cooks really quickly. Toasting it first adds colour and a nutty flavour to the pilaf. You can use chicken stock or a chicken stock cube to add flavour to the rice. My pro tip for perfectly fluffy rice every time is the water to rice ratio – 2:1. This means, add 2 cups of water to every cup of rice. This is the ideal ratio for perfectly cooked rice. This recipe calls for an additional half cup of water because of the addition of vermicelli, which of requires as well. Another tip is to rest the rice for 5 minutes before fluffing. This prevents the rice from sticking to each other.

The rice will have a bite to it but cooked, and is best with medium-grain rice. I hope you enjoy making this recipe, when you’re making some slow cooked turkish lamb (Kuzu Tandir recipe). Enjoy!

Turkish Rice Pilaf
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Rice pilaf is a fluffy rice recipe that uses broth for flavour. It is quick to make and this recipe uses vermicelli to add a nutty flavour. 

Course: Main Course
Cuisine: Turkish
Servings: 3
Author: Tamara at Foodieverse
  • 100 grams vermicelli
  • 1 tbsp butter
  • 1 cup medium-grain rice
  • 2 1/2 cups chicken stock (or chicken stock cube dissolved in 2 1/2 cups water)
  • 1/2 tsp salt
  1. Toast the vermicelli in a pot until golden brown 2-3 minutes. 

  2. Add the butter and stir until melted.

  3. Add the rice, combine and stir for 1 minute.

  4. Add chicken stock and salt.

  5. Cover and cook for 12-15 minutes until all the water is absorbed.

  6. Turn heat off and rest for 5 minutes. Fluff rice with a fork and serve while warm.


Watch how to make Turkish Rice Pilaf 

You may also like my Kuzu Tandir Recipe!



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