Sebzeli Pilav

Name: Sebzeli Pilav
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 cup Baldo rice, rinsed; 2 tbsp unsalted butter; 1 tbsp olive oil; 1/2 cup yellow onion, diced; 1/2 cup carrot, diced; 1/2 cup red bell pepper, diced; 1/2 cup frozen green peas; 2 cups vegetable broth, warmed; 1 tsp fine sea salt

A traditional Turkish rice pilaf tenderly cooked with colorful vegetables and butter.

35 minEasyServes 4220 cal/serving

TurkishSideStovetopVegetarianMediterraneanGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

1 cup Baldo rice, rinsed
2 tbsp unsalted butter
1 tbsp olive oil
1/2 cup yellow onion, diced
1/2 cup carrot, diced
1/2 cup red bell pepper, diced
1/2 cup frozen green peas
2 cups vegetable broth, warmed
1 tsp fine sea salt

Instructions

1

Melt 2 tbsp unsalted butter with 1 tbsp olive oil in a saucepan over medium heat.
2

Add 1/2 cup diced yellow onion, 1/2 cup diced carrot, and 1/2 cup diced red bell pepper, stirring for 5 minutes until softened.
3

Stir in 1 cup rinsed Baldo rice and cook for 2 minutes to lightly toast.
4

Pour in 2 cups warmed vegetable broth, add 1 tsp fine sea salt and 1/2 cup frozen green peas, then bring to a boil.
5

Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
6

Remove from heat, place a paper towel under the lid, and let rest for 10 minutes before fluffing.

Questions

Can I make Sebzeli Pilav dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Sebzeli Pilav keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sebzeli Pilav?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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