Turkish butter rice pilaf is one of the cornerstones of Turkish cuisine, and for good reason.

Often served alongside rich stews and hearty main dishes, this seemingly simple recipe is a true test of a cook’s skill.

There’s a famous saying in Turkey: If you can cook perfect pilaf, you can cook anything.

Achieving fluffy, tender grains that stay separate requires the right technique, and precise measurements.

In this guide, we’ll walk you through a foolproof Turkish butter rice pilaf recipe, tested and perfected in the GastroCafer kitchen.

The Secret to Fluffy Pilaf

The most important rule in mise-en-place is to rid the rice of excess starch.

On top of that, washing the rice until the water runs clear and not rushing the sautéing process is essential.

Finally, the resting time is just as important as the cooking time to ensure the moisture balance inside.

What Goes Well with Butter Rice Pilaf?

For those who stick to the classics, dry white beans (kuru fasulye) and chickpea stews stand out.

However, if you are looking for a refreshing companion; you can choose a frothy ayran, a nice salad, or cacık.

Of course, when it comes to meat dishes, let’s not overlook Tas Kebab or Izmir Kofte.

Buttery, delicious, and perfectly fluffy grains that never stick together. Learn how to make Turkish pilaf with GastroCafer!

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Prep Time 20

Cook Time 15

Resting Time 15

Total Time 50

Servings: 5 Servings

Course: Side Dish

Cuisine: Turkish

Place the rice in a bowl. Wash with cold water 3-4 times until the water runs completely clear (removes excess starch).
Cover the rice with hot water and add 1 tbsp of salt. Let it sit for 15 minutes until the water cools down. Drain well.
Melt the butter in a wide pan over medium heat (be careful not to burn it!). Add the drained rice and sauté for 3 minutes until the grains look translucent.
Add 1 tbsp of salt and 700 ml of hot water. Stir once, then cover with the lid. Bring to a boil on high heat, then immediately reduce to low heat. Simmer until the water is absorbed and "holes" appear on the surface. (Do not open the lid while cooking!)
Turn off the heat. Place a paper towel or clean kitchen cloth over the pot and close the lid tightly. Let it rest for 10-15 minutes. This absorbs excess moisture.
Remove the lid and towel. Gently fluff the rice with a fork from bottom to top. Serve hot.

At GastroCafer, we prefer Baldo rice because of its large grains and high water absorption capacity.

Cafer Can Yeşilyurt