Not great for the waistline, but o-soooo yummy!

Turkish Pilav

3 glasses of rice (a normal kitchen glass will do, approx 225 or 250 ml)
3 tablespoons butter (real butter gives the flavour, margarine is not a substitute)
3 glasses of water or stock (chicken stock works particularly well, and helps conjure the authentic taste)
2 teaspoons salt


1: Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well.

2: Melt the butter in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.

3: Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (10-15 minutes). Add salt and pepper to taste.

4: Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “brew” for 5-10 minutes. Then serve.

If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving.