Gülsevim Altıok’s Rice Pilav (Pirinç Pilavı)


This is one of my mother’s hit recipes. It goes perfectly with beef, lamb and chicken- grilled or stewed.


Warning: Anyone who tastes this once will be hooked. (Wylie calls it “crack rice.”)


1 tablespoon butter

1/3 cup noodles (angel hair or other noodles broken into 1 inch pieces)

1 cup rice (ideally, medium grain, not too thin)

1 3/4 water (or chicken broth)

~1/3 table spoon salt


In a wide bottom pan (needs a lid) melt the butter over medium heat. When the butter is sizzling, add the noodles. Once the noodles are brown add the rice. Stir them a few times and then add the salt and water. Stir once to evenly distribute the salt. Close the lid. Do not open until the water is almost all the way soaked by the rice.


Tip: The absorbing capacity of rice may vary. As a general rule, you want the water to be approximately ½ inch above the rice before you put the lid on.


You can add boiled chickpeas to your pilav at the end. It makes it that much more delicious!

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