Pilaf — more than just rice
In Turkey, pilaf is not just a side dish you make casually. It is a ritual, a family tradition, and slightly different in every home. Some add butter, others tallow, some swear by vermicelli for that nutty touch, while others keep it simple. What always remains the same: the broth in which the rice cooks, because that’s where all the flavor comes from.
This recipe is the classic version as our family makes it. With a golden base of toasted vermicelli, simmered in HANT bone broth — perfect with stews, grilled meat, fish, or simply with a spoonful of yogurt and a salad.
Why use HANT bone broth?
Our bone broth is slow-cooked for 32 hours from halal beef bones without additives, flavor enhancers, or salt. This makes it full of natural collagen and minerals — giving your rice that typical, deep flavor you find in every good Turkish kitchen.
The tallow or olive oil forms the fragrant base. In Turkey, families like to use a mix: 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 tallow
- A 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 just below the rice level
- A pinch of salt
- HANT olive oil for finishing
Preparation
- Rinse the rice under cold water until the water runs clear. Let it drain for 10 minutes in a sieve — this is the key step to make your rice fluffy instead of sticky.
- Heat a tablespoon of HANT olive oil or a teaspoon of HANT tallow in a heavy-bottomed pan.
- Sauté a handful of fine vermicelli or orzo until golden brown — watch carefully, they brown quickly.
- Add the drained rice and stir until the grains shine slightly and are coated with the oil (1-2 minutes).
- Pour in the bone broth — 2 to 3 tablespoons per person — and top up with hot water until just above the rice.
- Lightly season with salt and bring to a boil.
- Cover the pan, reduce the heat, and let cook for 12 to 15 minutes until all the liquid is absorbed. Do not stir while cooking!
- Let rest for 5 minutes with the lid on — this rest 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 roasted pine nuts or almond flakes for extra texture.
- Bulgur version — replace the rice with coarse bulgur (bulgur pilavı) for a nuttier variant.
- With stews — perfect under a dish of kuru fasulye (Turkish white beans), chicken, or lamb.
Storage
Pilaf stays good for 2-3 days in the fridge in a sealed container. Reheat in the microwave with a splash of water or broth — this keeps it fluffy instead of dry.
Did you make it?
Tag us on Instagram @hant.be or send your photo to hello@hant.be — we’d love to see it.