Turkish Rice with Vegetables and Coriander Recipe
Fluffy rice cooked with vegetables and fresh coriander is a simple yet aromatic side dish for Turkish meals. In Turkey, rice is often served alongside meats, stews, and vegetable dishes, and this vegetable version can easily play the role of a light main course. Its flavor is reminiscent of pilaf, but it’s milder and more herb-forward.
This dish combines the simplicity of everyday Turkish rice with colorful vegetables and fresh coriander, making it both aromatic and light. The careful rinsing and steaming method ensures fluffy, separate grains, while the vegetables and herbs add freshness and a gentle, pilaf-like flavor without being heavy or overly spiced.
Chef's tips
Rinse the rice thoroughly—this is key to getting fluffy, non-sticky grains. Use a wide pot or pan so the rice cooks in an even layer and absorbs the stock uniformly. If your stove runs hot, use the smallest burner on the lowest setting to avoid burning the bottom. Letting the rice rest covered after cooking is just as important as the cooking time itself.
How to serve
Serve alongside grilled chicken, lamb kebabs, or baked fish. It also pairs well with Turkish-style stews, roasted vegetables, or as a base for a bowl with yogurt, fresh herbs, and a squeeze of lemon. For a simple lunch, top the rice with a fried egg and a spoonful of thick yogurt.
Ingredients
- rice - 250 g
- carrot - 1 piece
- bell pepper - 1 piece
- peas - 80 g
- onion - 0.5 piece
- coriander fresh, chopped - 3 tablespoons
- stock hot (vegetable or chicken) - 450 ml
- butter - 1 tablespoon
- oil neutral, e.g. sunflower or canola - 1 tablespoon
- salt
- black pepper freshly ground
Preparation
- Put the rice into a bowl, cover with cold water, stir with your hand, and pour off the cloudy water. Repeat rinsing 3–4 times until the water is almost clear. Drain in a sieve and set aside for a few minutes to let the excess water drip off.
- Peel the carrot and cut it into small dice. Remove the seeds and core from the bell pepper and cut it into small dice. Peel the onion and finely chop it.
- In a wide pot or deep frying pan, heat the butter with the oil over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the carrot and bell pepper and cook for another 4–5 minutes, stirring, until the vegetables soften slightly.
- Add the drained rice, mix thoroughly with the vegetables, and cook for 2–3 minutes, stirring, until each grain is coated with fat and turns slightly glossy white.
- Pour in the hot stock, add a pinch of salt (if the stock is not very salty) and some black pepper. Gently stir just once so the rice spreads out evenly.
- Bring to a boil, then reduce the heat to very low, cover the pot with a lid, and cook for 12–15 minutes, until the rice has absorbed almost all the liquid.
- For the last 5 minutes of cooking, add the frozen peas, cover quickly, and do not stir so you don’t break up the rice grains.
- After turning off the heat, remove the pot from the burner but do not lift the lid for another 10 minutes—the rice will finish cooking in the steam.
- After this time, uncover the pot, add the chopped fresh coriander, and gently fluff the rice with a fork, mixing it with the vegetables. Taste and adjust the seasoning with salt and black pepper if needed.
Storage
Ryż przechowuj w lodówce w szczelnym pojemniku i dobrze wystudź przed włożeniem. Możesz go zamrozić, ale po rozmrożeniu ziarna będą trochę bardziej miękkie.
