Turkish grub

10 - 20 years ago there used to be 6 or 7 Turkish restaurants (eat in) within a radius of 400 yards from where I live (No, I don’t live in Turkey). Not a single one of them are still there. Same goes for Chinese restaurants. It’s sushi, Italian, Vietnamese all over now.
 


Been cooking Turkish rice (şehriyeli pilav) a fair bit recently. Lush.

Gonna knock up a small batch tonight to scran with some grilled pork steaks and salad.
 
Marty Moose said:
How do you make it like?
Click to expand...
It's basically just rice, orzo n butter.

Saute a tablespoon of orzo in butter 'til browned (careful not to burn either the butter or the orzo) then add a cup of stock, bring to the boil, add in half a cup of rice, little stir, cover, and simmer on low 'til all the liquid's absorbed. Fluff it up as you would ordinary rice. You can add another spoon of butter at this point if you're feeling calorific.
 

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