Turkish Rice Pilaf with Orzo Recipe (2024)

Turkish rice pilaf with orzo is a simple side dish you can serve with almost anything. It calls for only 4 ingredients and is ready in 30 minutes.

I'm a rice lover and can have rice in any shape or form. From Persian rice and tahdig and Mujadara to Lebanese rice with vermicelli, I love serving rice as a side dish. This Turkish rice pilaf recipe is one of my favorites that I had many times when I was living in Istanbul. It calls for only 4 ingredients and with the addition of toasted orzo, this is one special recipe! I love orzo in general, it's very versatile and you can use it in different dishes such as Greek lemon chicken orzo soup. This rice pilaf recipe is super simple, yet unbelievably satisfying.

What is rice pilaf?

Rice pilaf, also know as pilav, polao, pilau and polo in basically rice cooked in liquid (usually water or broth) that has a fluffy texture and served as a side or a main dish. Pilaf can be made with simple white rice or with additions of spices and flavorful broth.

Many cuisines including Persian, Middle Eastern, Turkish, Cypriot, Greek and Spanish offer some kind of pilaf that are delicious and specific to the region and flavors of that cuisine. Today I'm going to show you how to make Turkish rice pilaf with orzo, also known as Arpa Şehriyeli Pirinç Pilavı, an easy recipe with so much flavor and perfect side to many dishes.

Why this recipe works

If you've never tried cooking rice with orzo, then you're in for a treat. The orzo is toasted until golden brown and then will cook with the rice until fluffy and nice. This is a one pot dish that's so easy to make and takes about 30 minutes to put together. Best part is that you can serve it with many dishes including stews and kebabs. We'll talk more about that below!

Ingredients

Rice

I use short grain rice such as jasmine rice for this recipe. If you have access to a Mediterranean or Turkish shop, opt forbaldorice as it has the perfect texture. If using short grain rice such as baldo or jasmine, it's best to soak it in water for one hour to get rid of excess starch.

Orzo

Also known as arpa in Turkish, orzo is basically a kind of pasta that resembles the shape of a rice grain. When toasted, orzo adds a nice nutty flavor to the rice.

Extra virgin olive oil

Nothing beats high quality olive oil when it comes to cooking Mediterranean dishes. Some suggest using butter for this recipe, but I think olive oil adds so much more flavor.

Water and salt

In the classic rice pilaf with orzo, the only spice used is salt because this dish is usually served on the side of very flavorful mains. As for the water, make sure you're not using too much or your rice will turn out to be mushy and not fluffy.

Instructions

• Soak the rice in water for one hour before you start cooking. Rinse the rice a few times, drain the and set it aside.
• Heat olive oil in a pot over medium heat and sauté the orzo until toasted and golden brown.

• Drain the rice and add it to the orzo. Sauté for another 5 minutes.
• Add salt and water, bring to boil and lower the heat. Cover and cook for 15 minutes.
• Uncover and wrap the lid in a clean kitchen towel. Place it back on the pot and cook for another 10 minutes.
• Turn the heat off.Do not take the lid off.Let the rice sit for 10 minutes.
• Uncover and fluff using a fork.

Serving suggestions

There are so many dishes you can serve with this Turkish rice pilaf with orzo. Some of my favorites are Turkish chicken stew, ground beef stew, Karniyarik (Turkish stuffed eggplant), Turkish style baked cod and soutzoukakia.

You can also serve it along side sumac onions with grilled dishes such as zaatar chicken, beef shish kabob or spatchcock chicken.

Frequently asked questions

Notes and tips

• Give it more flavor:Use chicken or vegetable stock instead of water if you like your rice pilaf to be richer.
• Add vegetables:You can add diced carrots, peas or corn to the rice with water and cook.
• Store the leftovers in an airtight container and refrigerate for up to 5 days.
• Spice it up:Add allspice, nutmeg, paprika and black pepper for extra flavor.
• Squeezing fresh lemon on the rice pilaf before serving gives it such bright flavor.

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