Fluffy grains, buttery flavour and little bites of golden toasted pasta: this Turkish rice pilaf recipe turns a simple side into something you will want on every kebab plate.
It is easy to make in one pan and works with chicken shish, doner and kofte. Get the rice resting, finish your meat, then bring everything to the table with salad and sauce. For the meat, browse our kebab spices and seasonings.
Jump to the recipe | Shop seasoning bundles for kebab night
What makes Turkish rice pilaf different?
In this version, you toast orzo in butter and olive oil before adding the rice and stock. The orzo brings a golden colour and a toasted flavour, while a short rest at the end helps the rice settle before you fluff it.
Orzo looks like large grains of rice, but it is pasta. Look for it in the pasta aisle. This recipe keeps the rice simple so it can sit alongside whichever kebab flavour you choose.
Easy Turkish rice pilaf with orzo
- Serves: 4 as a side
- Preparation: approximately 10 minutes
- Cooking: approximately 20 minutes
- Resting: 10 minutes
- Total: approximately 40 minutes, plus optional soaking
Ingredients
- 1 cup uncooked long-grain or Baldo rice (approximately 200 g)
- 2 tbsp butter (approximately 30 g)
- 1 tbsp olive oil
- 2 tbsp orzo pasta
- 1½ cups hot chicken stock or water (360 ml using a 240 ml cup)
- ½ tsp salt, or to taste
- Optional: a small squeeze of fresh lemon juice
Use a 240 ml measuring cup for both the rice and liquid. The gram weights and timings are approximate. Check your rice packet as different varieties can need different amounts of liquid.
How to make Turkish rice
- Rinse the rice. Rinse the rice in several changes of cold water until the water runs mostly clear, then drain thoroughly. If you prefer to soak it first, leave it in warm water for 15–20 minutes, then drain well; this is optional and adds to the total time.
- Toast the orzo. Melt the butter with the olive oil in a saucepan over a medium heat. Add the orzo and stir regularly for about 3–4 minutes, until golden brown. Watch it closely so it does not burn.
- Coat the rice. Add the drained rice to the pan. Stir gently for 2–3 minutes so the grains are coated in the butter and oil.
- Add the stock. Pour in the hot stock or water and add the salt, using less if your stock is already salted. Stir once and bring to a gentle boil.
- Cover and cook. Fit a tight lid, turn the heat to its lowest setting and cook for 12–15 minutes, until the liquid has been absorbed and the rice is tender. Avoid stirring or repeatedly lifting the lid. Rice varieties and pans vary; if the grains are still firm, add a small splash of hot water and cook a little longer.
- Rest the pilaf. Turn off the heat and leave the pan covered for 10 minutes. Let the rice rest before serving.
- Fluff and serve. Gently fluff with a fork, taste and adjust the salt if needed. Add the optional squeeze of lemon juice and serve alongside your homemade kebabs.
Tips for fluffy rice
- Rinse and drain thoroughly. Rinsing washes away loose surface starch. Drain well so you do not add extra water to the measured stock.
- Toast the orzo evenly. Keep it moving and aim for golden brown. Burnt pasta will give the whole pan a bitter flavour.
- Keep the heat low once covered. A gentle simmer gives the grains time to absorb the liquid without scorching the base.
- Rest before fluffing. Give the covered pan its full 10 minutes off the heat. Use a fork gently so the cooked grains stay intact.
What to serve with Turkish rice pilaf
This is the rice for a proper homemade kebab night. Pick your main, add a fresh salad and finish with a sauce:
- Chicken shish: pair the pilaf with juicy chicken made using our Chicken Shish seasoning.
- Doner kebab: build a doner rice bowl with crisp salad and meat seasoned with our Doner Kebab seasoning.
- Kofte: serve it beside kebab meatballs or patties made with our Kofte Kebab seasoning.
- Shawarma: try a bowl of rice, salad and chicken flavoured with our Shawarma seasoning.
For a cool sauce on the side, mix up yoghurt with our Tzatziki seasoning. You can also add crunchy cabbage, cucumber and tomato to the table.
Choose your seasoning bundle for kebab night
If you want a choice of flavours for family dinners, start with one of our seasoning collections. Make the same rice, then change the main dish next time.
- Turkish Kebab Dinner Collection: a three-flavour collection for building your kebab dinner.
- Favourite Collection: four flavours when you want more variety.
- The Core Collection: explore six flavours across more homemade meals.
- Full Flavour Bundle: an eight-flavour option for trying more of the range.
Shop all kebab seasoning bundles and choose the collection for your next kebab night.
Frequently asked questions
Which rice should I use?
Long-grain or Baldo rice can be used for this recipe. Different varieties absorb liquid differently, so use the method above as a starting point and check the guidance on your rice packet.
Can I use water instead of chicken stock?
Yes. Stock adds savoury flavour, while water keeps it simpler. Taste before adding extra salt, especially when using stock cubes.
Do I put kebab seasoning in the rice?
This recipe does not need it. Use the Baharat seasoning of your choice on the meat and let the buttery pilaf sit alongside it.
Why is my rice sticky?
Too much liquid, stirring during cooking or overcooking can make rice sticky. Rinse it well, measure the liquid and leave it covered over a low heat. Fluff gently after resting.
Is this recipe gluten-free?
Standard orzo is wheat pasta, so this version is not gluten-free. Check the labels of your pasta and stock if you need to adapt it.
How do I store and reheat leftover rice?
Cool leftover rice quickly, ideally within one hour, and refrigerate it promptly. Eat it within 24 hours. Reheat only once, until steaming hot throughout. For more detail, see the Food Standards Agency's rice guidance.
Make your next kebab night one to remember
Buttery rice, your favourite kebab flavour, fresh salad and sauce. Bring it together with our kebab seasonings, or choose a spice bundle for more flavour choices.
