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This Turkish rice recipe is the kind of side that looks (and tastes) like you planned your din din days ago, even if you didn't. Your grilled faves have never had a more tender and tasty bed on which to lie. Easy to make, and even easier to eat straight from the pot while standing over the stove!
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Recipe tips tailored to what matters most to you:
The orzo is wheat pasta and there's no great gluten-free sub for it, so just leave it out. If you hate gluten with all your heart, go make my Persian rice or Moroccan rice instead.
This keeps 4 days in the fridge. Cook it Sunday, then reheat with a splash of water, covered, 7-8 minutes over medium-low heat.
Water works instead of boxed stock, especially if your pepper paste is fresh and full-flavored. Plain tomato paste subs for the Turkish pepper paste and it's cheaper.
Brown rice works in this! You'll need another third to half cup of liquid and about 6-7 more minutes of cook time, and you keep the whole grain that way.
The pepper paste is the only oddball and tomato paste covers it fine. Pearl couscous stands in for the orzo, and dried mint is easy to get your hands on.
You want a nice light golden color all around, not super-dark brown. Stir nonstop and trust your eyes (and nose).
Rinsing the rice removes excess starch, which means no clumpiness and maximum fluffy texture. This is key for cooking rice properly.
A lid that leaks steam can mess with your cook time. Make sure it seals well to keep the rice hydrated and even. Don't peek and let out the steam.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Turkish orzo rice, aka pirinç pilavı or şehriyeli pilav, is what you'll find in just about every Turkish restaurant (no kidding). I mean, from Istanbul to pretty middle-of-nowhere spots in otherworldly Cappadocia (like the tiny village my wife and I got a ton of our plates from), this can basically be considered Turkey's national rice dish. It's prepared the Turkish way, resulting in fluffy rice with perfect texture.
You'll see it under a hearty stew, grilled vegetable dishes, or just a dollop of thick yogurt, but my go-tos as a vegan? Barbunya pilaki, Turkish şakşuka, or soslu patlıcan yemeği piled right on top!
This rice's got that toasty orzo vibe, a little heat from pepper paste, and a hit of dried mint to round it out-so yeah, it's not just rice. Let's get into it!
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🥰Why you'll adore this pirinç pilavı recipe
✊ Vegan AF: Like all of my vegan Turkish recipes, this one skips the usual suspects-no chicken stock, no butter, and not a single drop of cholesterol.
🛒 Pantry Shelf MVPs: No need for a tiring trip to the grocery store (perfies for you lazy bums out there). Rice, orzo, dried herbs, pepper paste (or regular ol' tomato paste), you've probably got it all already.
✅ Tested and Approved Worldwide: This has been cooked and crushed by a massive team of hundreds of recipe testers. Spoiler alert: they loved it!
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍚Turkish rice Ingredients
Orzo
Toasting the orzo in olive oil gives this rice its unmistakably nutty flavor and unique texture. The one thing you can get away with subsituting for the orzo is Israeli couscous (I'm talking about the same large balls you'd make a pearl couscous salad with).
There's not a great gluten-free substitute for orzo (in my opinion, at least), so if you hate gluten with all of your heart, you might want to mess with Persian rice or Moroccan rice instead. This orzo is what makes Turkish rice dishes distinctive.
The Rice
In Turkey, most people cook medium or long-grain white rice. Baldo rice is traditionally used for the best rice results, but jasmine rice or even arborio rice can work. The choice of grain is important-many types of rice work, but some create different textures. Basmati rice can also work great in this recipe, but make sure you rinse it well to get rid of the excess starch. For those who prefer short-grain rice, you might end up with sticky rice, but some prefer that consistency.
Dried Mint
Dried mint offers a cooling herbal backdrop that balances everything out. It's a staple in Turkish cooking, used in everything from yaprak sarma to yayla çorbası. Fresh mint is too strong and will wilt, so I won't recommend using it.
Turkish Pepper Paste
In the West, Turkish pepper paste can be tricky to track down, but don't stress- tomato paste makes a very solid sub. Or, if you're in the mood for something with more heat, use a spoonful of harissa instead. It'll turn your pilaf into a bit of a banger. Adding a squeeze of lemon juice can brighten the flavor as well.
I use tatlı biber salçası, the mild kind of pepper paste made from sweet red peppers, but you can totally go with acı biber salçası if you want more heat.
Vegetable Stock
I use unsalted vegetable stock so I (and you) can control the salt in the recipe. If all you can get is salted stock, just scale back the added salt or skip it entirely. Water works too, especially if your pepper paste is very fresh and full-flavored. The proper amount of water is crucial-too much water will make your rice soggy.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Lebanese Rice
Lebanese rice swaps orzo for vermicelli and skips all the herbs and spices. Compared to Turkish rice, it's simpler, lighter, and has a more neutral flavor, perfect for serving ingredients with vegan shawarma or Lebanese lentil soup.
Egyptian Rice
Made with medium-grain Egyptian rice, cinnamon, and dried mint, this variation is softer and a bit sweeter.
Bulgur Pilavı
Made entirely with bulgur instead of rice, my bulgur Pilavı recipe is chewier, heartier, and way nuttier. This is a popular variation in the Turkish food culture for special occasions.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make pirinç pilavı
This rice doesn't ask for much, just follow the order and don't freestyle the steps. For the best results, stick to the process, and you'll end up with golden brown orzo, fluffy grains, and a pot of comfort. Otherwise, scroll down for the recipe card if you want to keep it straightforward.
Step One
Rice Witherspoon:
Submerge the rice in a bowl of cool water and squeeze it in your hands to release starch.
Step Two
Over the Drain-bow:
Drain and rinse the rice in a fine-mesh strainer under cool water until the water runs clear. Let it dry for a few minutes.
Step Three
This Too Shall Pasta:
Set a wide pot over medium heat and add the olive oil. After 90 seconds, when the oil is hot, add the onion and orzo. Stir-fry for a couple of minutes until it's lightly golden brown.
Step Four
The Fry's the Limit:
Add the drained rice along with ground coriander, ground cardamom, dried mint, and ground cinnamon. Stir for 1-2 minutes to lightly fry the rice in the spices.
Step Five
Nothing Lasts Pour-ever:
Pour in the vegetable stock or water and add the salt. Bring to a boil over high heat.
Step Six
Simmer Loving, Had Me A Blast:
Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes without lifting the lid.
Step Seven
HR Fluff and Stuff:
Remove from the heat and let the pot rest, covered, for 10 minutes. Uncover and gently fluff the rice with a fork.
Step Eight
You Got Served:
If using garnishes, top with fried onions and plenty of chopped parsley before serving.
💡Serving Ideas
This Turkish rice is already pulling its weight in flavor, so all it needs is the right company.
A few traditional Turkish pairings you might just freak out about to have with this rice are zeytinyağlı taze fasulye, lahana sarma, and zeytinyağlı kereviz yemeği (Turkish braised celery root).
Rock it with creamy harissa chickpeas, Turkish piyaz, or Moroccan spiced lentils for some killer plant-based protein. Borani banjan, or makdous piles on the smoky eggplant goodness.
And if you're still standing after all that, irmik helvasi or vegan Persian baklava is how you bring it home.
👉Top tips
- Toast the Orzo with Care, m'Deary: You want a nice light golden color all around, not super-dark brown.
- Rinse The Rice F'reals: Rinsing the rice removes excess starch, which means no clumpiness and maximum fluffy texture. This is key for cooking rice properly.
- Tight Lid = Even Cook: A lid that leaks steam can mess with your cook time. Make sure it seals well to keep the rice hydrated and even.
🤷♀️ Recipe FAQs
You can, but you'll need an additional ⅓-½ cup of liquid and about 7 additional minutes of cook time.
🧊 Refrigerating:
Store in an airtight container for up to 4 days.
🔥 Stovetop Reheating:
Add a splash of water to the rice in a pan. Cover and warm over medium-low heat for 7-8 minutes, stirring occasionally.
⚡️ Microwave Reheating:
Place rice in a microwave-safe bowl, cover loosely, and heat in short bursts. Stir between rounds to keep it fluffy.
✌️You'll love these vegan Turkish recipes too:
Master the art of plant-based Turkish cooking in a super-fun recorded cooking class with Chef Adam Sobel!
Turkish Rice
Ingredients
- 3 tablespoons olive oil
- ½ cup onions minced
- ¼ cup orzo
- 1 cup long-grain white rice or basmati rice
- 1 teaspoon dried mint
- 1 teaspoon ground coriander
- 1 tablespoon tatli biber salcasi or tomato paste
- 2 cups unsalted vegetable stock or water
- ¾ teaspoons salt or to taste
Optional Garnishes:
- Fried onions
- Parsley chopped
Instructions
- Submerge the rice in a bowl of cool water and squeeze it in your hands to release starch.
- Drain and rinse the rice in a fine-mesh strainer under cool water until the water runs clear. Let it drain and dry for a few minutes.
- Set a wide pot over medium heat and add the olive oil. After 90 seconds, when the oil is hot, add the minced onion and orzo. Stir-fry for 3 minutes until the onion is fragrant and the orzo is very lightly browned
- Add the rice, dried mint, ground coriander, and pepper paste. Stir to coat the rice evenly.
- Pour in the vegetable stock or water and add the salt. Bring to a boil over high heat.
- Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 17 minutes without lifting the lid.
- Remove the pot from the heat and let it rest, covered, for 10 minutes. Uncover and gently fluff the rice with a fork.
- If using garnishes, top with fried onions and chopped parsley before serving.
Notes
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Tim says
Delicious, easy, and fast. This has been on our table four times since you posted it! Thank you!
Joan says
Awesome easy to make and flavorful recipe - brings me back to my trip to Turkey.