Rice à la Turque with Vermicelli (Tel Şehriyeli Pilav)


2 tbsp Olive/ sun flower/ corn oil, or butter (rice is best with butter)
Use a 2 to 1 ratio of water to rice. Although this works for almost any kind of rice (white, basmati, jasmine, brown), use only white rice with vermicelli.
1/2 cup vermicelli
hot water
salt

-Heat oil in pot and add vermicelli noodles. Stir until noodles are light brown. Try not to burn the noodles.
-Add rice, and keep stirring for a couple of minutes.
-Add hot water and salt. Bring to boil.
-Put the lid on and cook until rice soaks the water on very low heat.
-Do not stir the rice while it's cooking; that will break the rice.
-Wait at least 5 minutes to serve.

1 comment:

  1. Anonymous1:56 AM

    The sehriye is better in Turkey however - being a lot shorter than the vermicelli found abroad. :(

    Best
    A.

    ReplyDelete

Print