- Course: Pilaf and sides
- Turkish
- Traditional
- Pilaf
- Rice
- Side Dish
- Turkish Cuisine
Traditional Turkish Butter Rice Pilaf
Classic Turkish rice pilaf made with Cilin Baldo rice, golden orzo and fragrant butter, perfectly fluffy and separated grain by grain.
- Prep
- 30 minutes
- Cook
- 20 minutes
- Total time
- 50 minutes
- Servings
- 6
- Difficulty
- Medium
The crowning jewel of the Turkish dinner table, rice pilaf is deceptively simple yet rewards careful technique. Made with authentic Cilin Baldo rice, each grain swells generously while remaining distinct, delicate, and infused with the richness of browned butter and toasted orzo.
Why Baldo Rice Matters
For a pilaf that falls apart grain by grain, the rice must be clean, even-sized and free of broken grains; otherwise the small pieces turn mushy while the large ones stay hard. Baldo, with large, plump grains that soak up broth and butter, is Türkiye's favourite rice for pilaf. Cilin Baldo rice is sieved, cleaned and sized at our plant in Mersin, so every grain cooks in the same time.
Chef's Tips
- Soak in warm salted water: 20-30 minutes of soaking draws out surface starch and prevents clumping.
- Sauté thoroughly: Gently fry the drained grains in butter until translucent before adding hot liquid.
- Resting: Cover the pot with a paper towel beneath the lid and allow it to rest for 15 minutes before fluffing with a fork.
Our production is TSE and Halal certified and runs under ISO 9001 and ISO 22000 management systems.
To source Cilin Baldo rice wholesale or for export, get in touch with our team.
Ingredients
Servings: 6
- 2 cups (360 g) Cilin Baldo Rice
- 3 cups hot water or chicken/meat stock
- 3 tbsp unsalted butter
- 1 tbsp olive or sunflower oil
- 3 tbsp orzo (arpa şehriye)
- 1 tsp salt
- 2-3 drops fresh lemon juice (keeps rice bright white)
Method
Soak Cilin Baldo rice in warm, lightly salted water for 20-30 minutes. Rinse gently under cold water until clear, then drain well.
Melt the butter with oil in a wide, shallow pot. Add the orzo and sauté over medium heat until uniformly golden brown.
Add the drained rice. Sauté gently for 3-4 minutes until the grains turn translucent and separate cleanly.
Pour in the boiling water or stock, add salt and lemon juice. Bring to a brisk boil.
Cover tightly with the lid and reduce heat to the lowest setting. Cook undisturbed for 12-14 minutes until all liquid is absorbed.
Remove from heat, place a clean kitchen towel under the lid, and let rest for 15 minutes before fluffing gently with a wooden spoon.
The product in this recipe
Cilin Baldo Rice
Cilin Baldo Rice, cleaned, sieved and sized at our facility in Mersin, is the heart of this dish.
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