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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":488,"pronunciation":519,"substitutions":520,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"baseServings":537,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":542,"diet":544,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":532,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Nearly always excess surface starch or stirring. Soak the rice in warm salted water, then rinse it until the runoff is clear rather than milky, which removes the starch that glues grains together. After the liquid goes in, do not stir at all — every stir rubs more starch loose. Too much liquid is the third culprit.","Why does my pilav turn out sticky and clumped?",{"answer":398,"question":399},"Turkish cooks use medium-grain varieties, mainly Baldo and Osmancık, which have enough body to stay distinct without collapsing. Italian arborio or carnaroli behave almost identically and are widely available. Basmati works but gives a different, drier result — reduce the liquid slightly if you use it.","What kind of rice should I use for Turkish pilav?",{"answer":401,"question":402},"It genuinely improves the result. The warm salted soak hydrates the grain evenly so it cooks through without the outside overcooking, seasons it from within, and loosens surface starch. Twenty minutes is enough. If you are short on time, at minimum rinse the rice under cold running water until the water runs clear.","Do I have to soak the rice first?",{"answer":404,"question":405},"It absorbs the steam that condenses on the lid during the rest. Without it, that condensation drips back onto the rice and makes the top layer soggy while the bottom stays dry. Lay a clean tea towel over the pot, put the lid on over it, and leave it 10–15 minutes off the heat before fluffing.","What is the cloth under the lid for?",{"answer":407,"question":408},"Yes. Cook it up to an hour ahead and leave it in the covered pot off the heat with the cloth in place — it holds its temperature and texture well and arguably improves. For longer than that, refrigerate and reheat covered with a splash of water. What it does not tolerate is sitting uncovered, which dries the surface grains out.","Can I make şehriyeli pilav ahead of time for guests?",[410,411,412,413,414,415],"Soak the rice in hot tap water with a teaspoon of salt for 20–30 minutes, then rinse until the water runs clear. Skipping the rinse leaves the loose starch you just released clinging to the grains.","Take the vermicelli further than feels comfortable — real hazelnut brown, not pale gold. It burns quickly at the end, so stir constantly and pull it the moment the colour is right.","Add hot stock to the hot pan. Cold liquid shocks the rice, stalls the cook and encourages uneven, chalky grains.","Never stir once the liquid is in. Stirring rubs starch off the grains and turns pilav into risotto.","The cloth is not optional. Laid under the lid for the rest, it catches condensation that would otherwise drip back and make the top layer wet.","Fluff with a fork from the edge inwards, lifting rather than folding. A spoon crushes grains against the pot wall.","🍚","Şehriyeli pilav is the rice that sits beside almost everything in Turkey: buttery, faintly nutty from vermicelli toasted until it is the colour of a hazelnut shell, and made of grains that stay stubbornly separate. It is not seasoned rice in the Indian or Persian sense — there is no saffron, no spice, no aromatics beyond butter and salt. All the flavour comes from browning the pasta properly and from using stock instead of water. The technique matters more than the ingredient list: rice soaked in warm salted water, an exact liquid ratio, no stirring, and a long rest under a cloth that absorbs the last of the steam. Get those right and this is one of the best plates of rice you can make in half an hour.","Pilav occupies an odd position in Turkish cooking: it is served constantly, it is technically simple, and it is judged mercilessly. A cook whose pilav comes out gummy has failed at something everyone in the room knows how to do, and the standards are specific — grains should be distinct enough to count, glossy but not oily, salted enough to eat alone. In many households it is the dish a new cook is asked to make first, precisely because it exposes carelessness.\n\nThe rice itself is a point of pride. Baldo and Osmancık are the varieties most commonly used, and Turkish cooks will name the growing region — Bafra and Ipsala among them — the way other cuisines name a wine appellation. These are medium-grain rices with more body than long-grain, and they respond well to the soak-and-steam method: warm salted water opens the grain and washes off loose surface starch, which is exactly the starch that would otherwise glue everything together in the pot.\n\nThe vermicelli, şehriye, is the giveaway detail. Toasting short pasta in fat before adding grain is a technique that runs across the whole eastern Mediterranean and the Levant, and it does two things at once: it perfumes the butter and it puts a contrasting soft-chewy element into an otherwise uniform texture. Beyond this everyday version, Turkish pilav branches out considerably — with chickpeas, with currants and pine nuts and cinnamon in the palace-derived iç pilav, with bulgur instead of rice in the southeast. And then there is the street version: pilav üstü tavuk, a mound of this exact rice topped with shredded boiled chicken, sold from glass-sided carts and eaten standing up, which is probably the single most common way anyone in Istanbul eats pilav.","Cool the pilav quickly, spread on a tray rather than left in the hot pot, and refrigerate within two hours in a sealed container for up to three days. Reheat with a tablespoon of water sprinkled over, covered, either in a low oven or in a pan over the gentlest heat — the water turns to steam and rehydrates grains that have gone hard in the fridge. Microwaving works if you cover the bowl. It freezes acceptably for a month, though the vermicelli softens and loses its chew.",[421,422,423,424],"The warm salted soak that Turkish cooks insist on — it seasons the grain from inside and strips the starch that causes stickiness.","A liquid ratio calibrated for soaked medium-grain rice, not the generic 1:2 that produces mush.","The cloth rest under the lid, which is what separates a decent pot of rice from a proper pilav.","Uses butter and stock rather than oil and water, because in a dish this plain there is nowhere for weak ingredients to hide.",[426,427,428,429],"Heavy saucepan with a tight lid","Fine sieve","Clean tea towel","Fork for fluffing",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},10,67,2,520,8,390,[438],"Anything with sauce — a stew, grilled meat, or beans — plus a bowl of cacık on the side, which is how it is nearly always eaten.",[440,443,446],{"name":441,"description":442},"Nohutlu pilav","Cooked chickpeas folded in with the rice before the liquid goes on. This is the version sold on the street with chicken, and it turns a side dish into a full plate.",{"name":444,"description":445},"İç pilav","The elaborate one, with pine nuts, currants, chopped onion, sautéed chicken liver, cinnamon, allspice and dill. Descended from Ottoman palace cooking and traditionally the stuffing for whole roast birds.",{"name":447,"description":448},"Bulgur pilavı","The same method built on coarse bulgur instead of rice, usually with onion and pepper paste. Standard across southeastern Turkey, where bulgur is more everyday than rice.",[450,457,461,465,469,472,477,481,485],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},300,"rice","Baldo or Osmancık rice","arborio works equally well","g","For the pilav",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},1,"salt, for the soaking water","tsp",{"qty":462,"ref":463,"name":464,"unit":455,"group":456},40,"butter","unsalted butter",{"qty":458,"name":466,"note":467,"unit":468,"group":456},"sunflower oil","stops the butter browning too fast","tbsp",{"qty":470,"name":471,"unit":455,"group":456},60,"şehriye (fine vermicelli), or angel hair snapped into 1 cm pieces",{"qty":473,"ref":474,"name":475,"unit":476,"group":456},480,"stock","hot chicken or vegetable stock","ml",{"qty":478,"name":479,"note":480,"unit":460,"group":456},0.75,"fine salt","less if your stock is already salty",{"qty":458,"name":482,"note":483,"unit":484,"group":456,"optional":8},"sugar","a Turkish habit — it rounds the salt, it does not sweeten","pinch",{"qty":431,"ref":463,"name":486,"unit":455,"group":487,"optional":8},"butter, to fold through at the end","To finish",[489,493,497,502,505,509,512,516],{"text":490,"title":491,"timerSeconds":492},"Put {qty:rice} of rice in a bowl, cover with hot tap water, stir in the teaspoon of salt and leave 20–30 minutes. The grains will turn from translucent to opaque white as they hydrate.","Soak the rice in warm salted water",1500,{"tip":494,"text":495,"title":496},"Wet rice going into hot butter spits violently. Give it a couple of minutes to drip dry.","Drain the rice into a sieve and rinse under cold running water, turning it gently with your fingers, until the runoff goes from milky to clear. Leave it in the sieve to drain thoroughly while you toast the vermicelli.","Rinse until the water runs clear",{"tip":498,"text":499,"title":500,"timerSeconds":501},"It goes from golden to burnt in about fifteen seconds at the end. Do not walk away from the pan.","Melt the butter with the oil in a heavy saucepan over medium heat, add the vermicelli and stir constantly for 3–4 minutes until it is a deep hazelnut brown and smells toasted and nutty. Take it off the heat the second the colour is right.","Toast the vermicelli to hazelnut brown",210,{"text":503,"title":504},"Tip in the drained rice and stir for 2 minutes over medium heat, until every grain is slicked with butter and turns from chalky white to slightly translucent at the edges. This coating is what keeps the grains from sticking to each other.","Coat the rice in the butter",{"text":506,"title":507,"timerSeconds":508},"Pour in the hot stock with the salt and the pinch of sugar, stir once to level the rice, and bring to a boil. Reduce to the lowest heat, cover tightly, and cook for 12–14 minutes without lifting the lid or stirring.","Add hot stock and stop touching it",780,{"text":510,"title":511},"Lift the lid and tilt the pan slightly: there should be no liquid pooling at the edge and small craters should have formed on the surface. If liquid remains, cover and give it 2 more minutes on low.","Check the pot is dry",{"text":513,"title":514,"timerSeconds":515},"Take the pan off the heat, lay a clean tea towel over the top and clamp the lid back on over it. Leave 15 minutes — the towel absorbs the steam that would otherwise drip back and wet the rice.","Rest under a cloth",900,{"text":517,"title":518},"Dot the extra butter over the surface, then lift and separate the grains with a fork, working from the edge of the pan inwards. Serve hot, in a mound, alongside whatever has sauce.","Fluff and serve","sheh-ree-yeh-LEE pee-LAHV",[521,524,528],{"note":522,"swap":523,"original":453},"Italian risotto rices are the closest match in grain size and behaviour. If you use long-grain, cut the stock by about 30 ml since it absorbs less.","Arborio, Carnaroli, or good long-grain rice",{"note":525,"swap":526,"original":527},"Snap angel hair into 1 cm lengths. Orzo is larger and needs a minute less toasting, but it is used in Turkish pilav too and is not a compromise.","Broken angel hair pasta, or orzo","Şehriye (fine vermicelli)",{"note":529,"swap":530,"original":531},"Vegetable stock makes the dish fully vegetarian and works well. Plain water genuinely does make a duller pilav — if that is all you have, be generous with the butter.","Vegetable stock, or water plus an extra pinch of salt","Chicken stock","turkish-pilav","Şehriyeli Pilav (Turkish Buttery Rice with Toasted Vermicelli)","Şehriyeli Pilav","Şehriyeli pilav","turkey",4,35,20,15,"easy",[543],"side",[545,546],"halal-friendly","nut-free",[452,463,474],[549,552,554,556],{"alt":550,"src":551},"Mound of buttery Turkish rice flecked with browned vermicelli, grains separate and glossy in a shallow bowl","\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-1x1.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-4x3.jpg",[559,560,561,562,563,564],"turkish pilav","sehriyeli pilav","rice with vermicelli","turkish side dish","buttered rice","pilaf","2026-08-19","dishroute-kitchen","Soaked rice steamed over vermicelli toasted in butter until hazelnut brown, then rested under a cloth so the grains finish separate, glossy and never sticky.",{"en":569},"\u002Frecipe\u002Fturkish-pilav",{"items":571,"total":431,"page":458,"limit":577,"hasMore":847},[572,607,638,671,700,728,754,780,810,820],{"slug":573,"title":574,"shortTitle":575,"nativeName":575,"countrySlug":536,"region":576,"baseServings":577,"prepMinutes":578,"cookMinutes":579,"restMinutes":580,"difficulty":581,"course":582,"diet":584,"mainIngredients":586,"images":589,"keywords":599,"publishedAt":565,"updatedAt":565,"authorSlug":566},"turkish-baklava","Baklava (Gaziantep-Style Pistachio Phyllo in Syrup)","Baklava","Gaziantep",24,45,55,360,"hard",[583],"dessert",[585],"vegetarian",[587,588,463],"phyllo-dough","pistachios",[590,593,595,597],{"alt":591,"src":592},"Diamond-cut baklava pieces with visible golden phyllo layers and a bright green pistachio filling, glossy with syrup","\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-4x3.jpg",[600,601,602,603,604,605,606],"baklava","gaziantep","pistachio","phyllo","turkish dessert","ottoman","sugar syrup",{"slug":608,"title":609,"shortTitle":610,"nativeName":610,"countrySlug":536,"region":611,"baseServings":537,"prepMinutes":431,"cookMinutes":9,"restMinutes":612,"difficulty":541,"course":613,"diet":615,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":565,"updatedAt":565,"authorSlug":566},"cacik","Cacık (Chilled Turkish Cucumber Yogurt with Mint)","Cacık","Nationwide",30,[614,543],"appetizer",[585,616,546,545],"gluten-free",[618,619,620,621],"yogurt","cucumber","garlic","mint",[623,626,628,630],{"alt":624,"src":625},"Shallow bowl of loose Turkish cacık with grated cucumber, dried mint and a drizzle of olive oil on top","\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-4x3.jpg",[608,633,619,634,635,636,637],"turkish yogurt","dried mint","meze","summer side","garlic yogurt",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":536,"region":643,"baseServings":537,"prepMinutes":612,"cookMinutes":470,"restMinutes":644,"difficulty":541,"course":645,"diet":647,"mainIngredients":650,"images":655,"keywords":665,"publishedAt":565,"updatedAt":565,"authorSlug":566},"imam-bayildi","İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)","İmam Bayıldı","İmam bayıldı","Istanbul and the Aegean coast",120,[646,614],"main",[648,585,649,616,546],"vegan","dairy-free",[651,652,653,654,620],"eggplant","onion","tomato","olive-oil",[656,659,661,663],{"alt":657,"src":658},"Split braised eggplants filled with golden onion and tomato, glistening with olive oil on a shallow dish","\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-1x1.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-4x3.jpg",[666,667,668,669,670,635,605],"imam bayildi","stuffed eggplant","zeytinyagli","olive oil","turkish vegetarian",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":536,"region":676,"baseServings":537,"prepMinutes":677,"cookMinutes":677,"restMinutes":644,"difficulty":678,"course":679,"diet":680,"mainIngredients":681,"images":683,"keywords":693,"publishedAt":565,"updatedAt":565,"authorSlug":566},"iskender-kebap","İskender Kebap (Doner over Bread with Tomato and Butter)","İskender Kebap","İskender kebap","Bursa, Marmara",25,"medium",[646],[545,546],[682,653,463,618],"lamb",[684,687,689,691],{"alt":685,"src":686},"Plate of İskender kebap with sliced lamb over bread cubes, red tomato sauce, melted butter and yogurt on the side","\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-1x1.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-4x3.jpg",[694,695,696,697,682,698,699],"iskender kebap","bursa","doner","turkish kebab","browned butter","tomato sauce",{"slug":701,"title":702,"shortTitle":703,"nativeName":703,"countrySlug":536,"region":704,"baseServings":537,"prepMinutes":538,"cookMinutes":539,"restMinutes":470,"difficulty":678,"course":705,"diet":707,"mainIngredients":708,"images":711,"keywords":721,"publishedAt":565,"updatedAt":565,"authorSlug":566},"turkish-lahmacun","Lahmacun (Turkish Thin Minced Meat Flatbread)","Lahmacun","Southeastern Anatolia",[706,646],"street-food",[545,649,546],[709,682,653,652,710],"flour","parsley",[712,715,717,719],{"alt":713,"src":714},"Thin Turkish lahmacun flatbread topped with minced lamb, parsley and sumac onions, with lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-1x1.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-4x3.jpg",[722,723,724,725,601,726,727],"lahmacun","turkish flatbread","minced lamb","street food","sumac onions","pepper paste",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":536,"region":733,"baseServings":537,"prepMinutes":734,"cookMinutes":540,"restMinutes":612,"difficulty":581,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":748,"publishedAt":565,"updatedAt":565,"authorSlug":566},"turkish-manti","Mantı (Kayseri Dumplings with Garlic Yogurt)","Mantı","Kayseri mantısı","Kayseri, Central Anatolia",90,[646],[545,546],[709,682,618,620,463],[739,742,744,746],{"alt":740,"src":741},"Bowl of tiny Turkish mantı dumplings under white garlic yogurt with red paprika butter and dried mint","\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-1x1.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-4x3.jpg",[749,750,751,637,682,752,753],"manti","turkish dumplings","kayseri","anatolian","paprika butter",{"slug":755,"title":756,"shortTitle":757,"nativeName":757,"countrySlug":536,"baseServings":433,"prepMinutes":431,"cookMinutes":540,"difficulty":541,"course":758,"diet":760,"mainIngredients":761,"images":764,"keywords":774,"publishedAt":779,"updatedAt":779,"authorSlug":566},"menemen","Menemen (Turkish Scrambled Eggs with Tomato and Peppers)","Menemen",[759],"breakfast",[585,616],[762,653,763],"eggs","bell-pepper",[765,768,770,772],{"alt":766,"src":767},"Pan of menemen with soft scrambled eggs folded through jammy tomatoes and green peppers","\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-1x1.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-4x3.jpg",[755,775,762,653,776,777,778],"turkish breakfast","kahvaltı","scrambled eggs","one pan","2026-08-18",{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"romanized":785,"countrySlug":536,"baseServings":537,"prepMinutes":431,"cookMinutes":612,"difficulty":541,"course":786,"diet":788,"mainIngredients":789,"images":793,"keywords":803,"publishedAt":779,"updatedAt":779,"authorSlug":566},"mercimek-corbasi","Mercimek Çorbası (Turkish Red Lentil Soup)","Mercimek Çorbası","Mercimek çorbası","Mercimek chorbasi",[787],"soup",[585,616],[790,791,652,792],"lentils","carrot","lemon",[794,797,799,801],{"alt":795,"src":796},"A bowl of golden Turkish red lentil soup topped with red pepper butter, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero.jpg",{"alt":795,"src":798},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-16x9.jpg",{"alt":795,"src":800},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-1x1.jpg",{"alt":795,"src":802},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-4x3.jpg",[804,805,806,807,808,809,585],"lentil soup","turkish soup","red lentils","mercimek","pul 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