Quick Weeknights · Turkish
Sebzeli Pilav
I prepare this rice pilaf with plenty of butter and seasonal vegetables, seasoning it with aromatics for a balanced side.
Why This Works
Toasting the rice in butter creates a barrier that keeps the grains separate and flavorful.
The Upgrade
Add a few golden raisins or currants for a subtle hint of sweetness common in traditional Turkish pilaf.
Chef's Secret
Michelin TechniqueNever stir the rice while it is steaming, as this releases starch and turns the pilaf into a paste.
Ingredients
Total time including resting: 35 min
Directions
Rinse rice thoroughly under cold water until the water runs clear to remove surface starch.
5 minMelt butter in a heavy-bottomed pot and sauté carrots until just softened.
4 minAdd rice to the pot, toasting in the butter until the edges are translucent.
3 minPour in hot vegetable stock, season with salt, and stir once.
1 minBring to a boil, then reduce heat to the lowest setting, covering tightly.
15 minStir in the peas and keep covered for the final steaming phase.
5 minFluff with a fork to maintain separate, non-mushy grains.
2 minWine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chablis
The buttery, aromatic nature of a well-made pilaf calls for a wine with subtle oak and high mineral content. Chablis provides the necessary acidity to break through the butter.
Nutrition per Serving
290
calories
5g
protein
55g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Lemon Chicken Thighs
Season chicken with oregano and roast until golden to provide a protein-heavy companion to the rice.
Ingredients
Directions
Preheat your oven to 450°F.
In a mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
Toss the chicken thighs thoroughly in the marinade until evenly coated.
Arrange the chicken in a single layer on a parchment-lined baking sheet.
Roast for 18 to 20 minutes, or until the internal temperature reaches 165°F and the edges are deeply golden.
Rest for 3 minutes before serving alongside your Sebzeli Pilav.
Side Dish
Garlicky Green Beans
Blanch and flash-sauté green beans with garlic for a crisp, vibrant green vegetable side.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Blanch green beans for 3 minutes until vibrant and crisp-tender.
Drain immediately and plunge into an ice-water bath to arrest the cooking process.
In a wide skillet over medium heat, melt butter and gently sauté garlic until fragrant and pale golden.
Add drained green beans to the skillet and toss for 2 minutes to coat and heat through.
Finish with sea salt, pepper, and a bright squeeze of lemon juice before serving.
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