Istanbul Chicken and Rice Pilaf — Tavuklu Pilav
Istanbul one-pan chickpea-rice pilaf with butter-toasted noodles, simmered in stock and crowned with shredded poached chicken, finished with cumin, black pepper, and a parsley scatter.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Place chicken thighs in a large pot with bay leaves, peppercorns, salt, cold water, halved carrots, and halved onion. Have vermicelli, rice, chickpeas, cumin, black pepper, parsley, and lemon juice measured and ready.
Simmer
Bring chicken to a gentle simmer over medium-low heat 5 minutes, then reduce to very low. Poach at a bare simmer 25–30 minutes until meat is fork-tender and pulls cleanly from bone. Lift chicken to a board, strain stock, and reserve 440ml.
Toast
Melt butter in a wide saucepan over medium 30 seconds until foaming. Add vermicelli and toast 90 seconds, stirring constantly, until deep golden. Shred the cooled chicken meat into bite-sized pieces.
Simmer
Stir rice into vermicelli for 30 seconds. Add 440ml hot reserved stock, chickpeas, cumin, finishing salt, and pepper. Cover and cook over low heat 15–18 minutes until rice is tender and stock is fully absorbed.
Rest and plate
Off heat, let pilaf rest 5 minutes. Fluff with a fork. Divide between two warm plates, pile shredded chicken on top of each, drizzle olive oil, scatter parsley, and finish with lemon juice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.