Name: Turkish-style rice with vermicelli in a pan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: Ukrainian
Ingredients: Salt to taste; Butter for greasing finished flatbreads - 40 g; Vermicelli web - 50 g; Long grain rice (such as basmati) - 150 g

Turkish-style rice with vermicelli in a pan is a popular dish in the East, also known as pilaf. It is often served as a side dish with baked meat, fried poultry, or fish, and sometimes simply with a fresh vegetable salad and a light sauce. Don't be confused by the unusual combination of rice with vermicelli — the dish turns out tasty and fluffy because the ingredients are pre-fried until golden brown. By the way, a similar pilaf is also present in the national cuisines of Israel and Jordan.

For Turkish rice, the cereal must be thoroughly washed. The water in the bowl of rice needs to be changed at least 5 times. Place the washed rice in a sieve to drain excess liquid.

Melt the butter in a thick-bottomed frying pan. Add vermicelli to the oil and, stirring constantly, fry it until golden brown.

Add rice to the frying pan with the noodles. Fry over medium heat, stirring occasionally, for 4-5 minutes. The rice should become translucent and have a nutty aroma.

Salt the rice and vermicelli and mix thoroughly. Pour boiling water into the pan. There should be enough water so that it literally covers the rice with noodles by 1 mm.

Cover the pan with a lid, not too tightly, leaving a small gap to allow steam to escape. Cook over low heat for 10 minutes. Turn off the heat, close the lid tightly and leave the pan on the stove for 7-8 minutes. Afterwards, Turkish rice with noodles can be served, arranged on plates.

Turkish-style rice with vermicelli in a pan

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Turkish-style rice with vermicelli in a pan

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