Pilaf — more than just rice
In Turkey, pilaf is not a side dish you simply throw together. It is a ritual, a family tradition, and a little different in every home. Some add butter, others beef tallow, some swear by vermicelli for that nutty touch, while others keep it pure. What always stays the same is the broth in which the rice cooks, because that is where all the flavor comes from.
This recipe is the classic version as our family makes it. With a golden base of toasted vermicelli, cooked in HANT bone broth — perfect with stews, grilled meat, fish, or simply with a spoonful of yogurt and a salad.
Why HANT bone broth?
Our bone broth is slow-simmered for 32 hours from halal beef bones, without additives, flavor enhancers, or salt. This makes it rich in natural collagen and minerals — and gives your rice that distinctive, deep flavor you taste in every good Turkish kitchen.
The beef tallow or olive oil forms the aromatic base. In Turkey, families often use a combination: olive oil for freshness, tallow or butter for richness.
Ingredients (serves 4)
- 250 g long-grain rice (basmati or pilaf rice)
- 1 tbsp HANT olive oil or 1 tsp HANT beef tallow
- 1 handful of fine vermicelli or orzo (optional, for extra flavor)
- 8 to 12 tbsp HANT bone broth (2–3 tbsp per person, 1–2 for children)
- Hot water to just below the level of the rice
- Pinch of salt
- HANT olive oil to finish
Preparation
- Rinse the rice under cold water until the water runs clear. Leave it to drain in a sieve for 10 minutes — this is the key step that makes your rice fluffy rather than sticky.
- Heat one tablespoon of HANT olive oil or one teaspoon of HANT beef tallow in a heavy-based pan.
- Sauté a handful of fine vermicelli or orzo until golden brown — keep an eye on it, as it colors quickly.
- Add the drained rice and stir until the grains are lightly glossy and coated with oil (1–2 minutes).
- Pour in the bone broth — 2 to 3 tablespoons per person — and top up with hot water until it sits just above the rice.
- Season lightly with salt and bring to a boil.
- Cover the pan, reduce the heat to low, and cook for 12 to 15 minutes until all the liquid has been absorbed. Do not stir while cooking!
- Let it rest for 5 minutes with the lid on — this resting time is essential for fluffy grains.
- Gently fluff with a fork and finish with a small drizzle of HANT olive oil for extra shine and flavor.
Tips & variations
- With vegetables — add finely chopped carrot or peas along with the rice for a complete meal.
- With nuts — finish with toasted pine nuts or flaked almonds for extra texture.
- Bulgur version — replace the rice with coarse bulgur (bulgur pilavı) for a nuttier variation.
- With stews — perfect under a dish of kuru fasulye (Turkish white beans), chicken, or lamb.
Storage
Pilaf keeps for 2–3 days in the refrigerator in a sealed container. Reheat it in the microwave with a splash of water or broth — this keeps it fluffy rather than dry.
Did you make it?
Tag us on Instagram @hant.be or send your photo to hello@hant.be — we would love to see it.