Pirinç Pilavı

Pirinç pilavı is Turkish rice pilaf, cooked with butter and water until the grains are soft and separate. It is a plain side dish, served beside kebabs, grilled meat and stews, and its flavour comes from the butter and the careful cooking rather than from many added ingredients.

What it really is

Rice is rinsed and drained. It is cooked in a pan with butter until the grains are coated and turn slightly glossy, then water and salt are added. The pan is covered and the rice is steamed over low heat until the water is absorbed and the grains are tender. Many cooks rest the pot with a cloth under the lid so the rice dries and stays fluffy. Some kitchens fry vermicelli in the butter before the rice goes in, which adds a nutty taste. The basic version is only rice, butter, salt and water.

Pilav is a plain side, not a risotto. It is not stirred or finished with cheese, and the rice stays loose and dry. Cooks differ on the amount of water and on whether they use stock.

How it's served

• Hot, heaped in a shallow dish or on a plate beside the main course.
• Next to kebabs, grilled meat or a stew.
• Often with a green salad or a bowl of yoghurt on the side.

How to write it on the menu

• Say "rice pilaf cooked with butter", so guests know the butter is part of the dish.
• Flag milk, from the butter.
• If the kitchen adds vermicelli, flag wheat and say so on the menu.
• Ask the kitchen whether meat stock is used, and state the answer, since some cooks use it instead of water.