Kurdish Rice Pilaf

Kurdish Rice Pilaf - All that's Jas

Kurdish Rice Pilaf - All that's Jas

Kurdish Rice Pilaf

The cooking method of this Kurdish rice pilaf makes the rice light and airy while the naan pieces on the bottom are crispy, a perfect texture contrast and a delicious side dish.

 

Note to self: never make popcorn to snack on while trying to complete a task. I thought I could eat popcorn AND write this post, but I was wrong. I started shoving popcorn, by the handful, down my throat and I didn’t stop until it was all gone. So much about multitasking.

 

I discovered the recipe for this rice pilaf on a Croatian cooking website Coolinarika. The contributor is, by coincidence, from my hometown in Bosnia and who now lives in Virginia Beach, VA. Isn’t that funny? You live in the same city and don’t know each other yet years later and miles away you meet over the internet. So is the life.

 

The rice pilaf prepared Kurdish way is light and airy. The crunchy naan bread underneath it is the perfect companion. Serve it alongside dishes with rich sauces like Mediterranean Okra Stew, or Italian chicken.

Kurdish Rice Pilaf Recipe

The contrast of the crunchy naan bread and fluffy rice is incredible; you will never make rice the old-fashioned way again. #rice #kurdish #sidedish #naanbread Click To Tweet

 

INGREDIENTS:
Serves 4

  • 1 cup basmati rice
  • 1 naan bread, broken into bite-size pieces
  • ¼ cup oil
  • ¼ teaspoon caraway seeds, optional
  • 3 teaspoons salt
  • 4 cups water

 

DIRECTIONS:

  1. Rinse rice with hot water. Cover rice with water and let soak for about 15 minutes. Meanwhile, in a medium-size saucepan bring water and salt to boil. Drain the rice and add to the boiling water. Cook over medium heat for about 10 minutes. Rice is cooked when it floats to the surface.
  2. Drain the rice again and leave it in the sieve for few minutes. Mix in caraway seeds if using.
  3. Meanwhile, in the same saucepan, heat one tablespoon oil. Remove from the heat and cover the bottom of the pan with naan bread pieces. Gently spoon the cooked rice over naan bread. Do not press down.
  4. Using a wooden spoon handle, poke few holes in the rice. Cover the pan and cook on low heat for 5 minutes. In the meantime, heat the remaining oil over high heat just until it starts smoking. Pour hot oil slowly over the rice. Place a paper towel over the pan and cover with lid. Cook on the lowest setting for about 5 minutes.
  5. To serve, spoon the rice onto a serving plate and arrange bread pieces around.

Kurdish Rice Pilaf - All that's JasKurdish Rice Pilaf - All that's Jas

 

 

 

 

 

 

 

 

 

 

 

 

Kurdish Rice Pilaf - All that's Jas

Kurdish Rice Pilaf
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
The contrast of the crunchy naan bread and fluffy rice is incredible; you will never make rice the old-fashioned way again.
Course: Side Dish
Cuisine: Turkish
Servings: 4
Author: Jas
Ingredients
  • 1 cup basmati rice
  • 1 naan bread broken into bite-size pieces
  • ¼ cup oil
  • ¼ teaspoon caraway seeds optional
  • 3 teaspoons salt
  • 4 cups water
Instructions
  1. Rinse rice with hot water. Cover rice with water and let soak for about 15 minutes. Meanwhile, in a medium-size saucepan bring water and salt to boil. Drain the rice and add to the boiling water. Cook over medium heat for about 10 minutes. Rice is cooked when it floats to the surface.
  2. Drain the rice again and leave it in the sieve for few minutes. Mix in caraway seeds if using.
  3. Meanwhile, in the same saucepan, heat one tablespoon oil. Remove from the heat and cover the bottom of the pan with naan bread pieces. Gently spoon the cooked rice over naan bread. Do not press down.
  4. Using a wooden spoon handle, poke few holes in the rice. Cover the pan and cook on low heat for 5 minutes. In the meantime, heat the remaining oil over high heat just until it starts smoking. Pour hot oil slowly over the rice. Place a paper towel over the pan and cover with lid. Cook on the lowest setting for about 5 minutes.
  5. To serve, spoon the rice onto a serving plate and arrange bread pieces around.

 

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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40 Comment

  1. Reply
    Italian Chicken with Artichoke Sauce -
    October 19, 2015 at 8:46 am

    […] chicken to the pan, turning to coat. Sprinkle with more parsley if desired. Serve with rice or pasta to sop up the rich […]

  2. Reply
    Mary-In the boondocks
    October 19, 2015 at 1:09 pm

    Nice and easy to make. Is the Naan bread a little like pita?

    1. Reply
      allthatsjas
      October 20, 2015 at 8:21 am

      Hi, Mary! Yes, it is thin, like pita. You could use toast bread too, although I love naan. I use it often as a base for a quick pizza, like here: https://all-thats-jas.com/2014/09/naan-pizza.html

  3. Reply
    Tamuria
    October 19, 2015 at 6:39 pm

    You put such interesting recipes up. I have pinned this too. Thanks for sharing. 🙂

    1. Reply
      allthatsjas
      October 20, 2015 at 8:15 am

      Aw, thank you! That’s so sweet of you to say 😀

  4. Reply
    Bam's Kitchen
    October 21, 2015 at 3:42 am

    I bet the naan bread gets a little toasty on the bottom.. yum love the contrasting textures in this dish. Carb heaven. Yeah…eating popcorn whilst trying to write up a post unless you like little buttery fingers all over your keyboard is not good idea. LOL Just pinned!

    1. Reply
      allthatsjas
      October 21, 2015 at 7:46 am

      Lol, Bobbi, I always learn the hard way. The naan bread is just perfect, not too toasty – gotta be careful with the heat, though. Thanks for the love! 🙂

  5. Reply
    easypeasylifematters
    October 23, 2015 at 11:29 pm

    This does sound amazing!!! So much better than just plain old rice 🙂

    1. Reply
      allthatsjas
      October 24, 2015 at 9:12 am

      It really is! No special ingredients yet it tastes special 🙂 Thanks for visiting and have a joyful weekend!

  6. Reply
    Erika
    October 24, 2015 at 11:06 pm

    It’s so true what you say about multitaksing aka eating while blogging! It’s almost impossible to do both haha. I love this recipe so much! I am going to make it very soon! I’m in a rice obsession moment right now and this might just be what I need!

    xoxo Erika @whaterikawears.com

    1. Reply
      allthatsjas
      October 25, 2015 at 8:50 pm

      Thank you, Erika! I hope you’ll try it and I know you’ll like it! 🙂

  7. Reply
    Quinn Caudill
    October 27, 2015 at 1:18 pm

    I think I am always multitasking. he worst is when i am trying to take blog photos of what is going to be my lunch when I am satisfied with the pic’s. Sometimes I end up starving.:)) Great way to make rice. Thanks for sharing with us again at #Throwback Thursday. Please spread the word so our Thursday night party can grow.

    BTW: Thanks for the info via twitter about logos. Haven’t got to it yet but it is on my list.

    1. Reply
      allthatsjas
      October 27, 2015 at 7:29 pm

      Thank you, Quinn! I hate taking photos of food while my family is waiting to eat. I feel pressured and settle for less desirable pictures. It comes with territory, I guess!
      I will gladly spread the word about your party and hope you’ll do the same for our Thursday party and share your links with us 😀
      If there’s anything I can help you with re. logo, let me know!

  8. Reply
    Jennifer
    October 28, 2015 at 11:00 pm

    Sounds so good, Jas! Thanks for sharing at My Flagstaff Home!

    Jennifer

    1. Reply
      allthatsjas
      October 29, 2015 at 11:56 am

      Thank you, Jennifer! Have a lovely day!

  9. Reply
    French Onion Chicken - All that's Jas
    November 4, 2015 at 3:31 pm

    […] the foil and bake for 5 minutes longer or until bubbly and top is golden brown in color. Serve over rice, pasta or mashed […]

  10. […] dish is bit involved, but not difficult at all and well worth it. It is especially delicious with Kurdish rice but you can serve it with regular rice or pita bread to soak up the juices and garlic yogurt sauce. […]

  11. […] ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Serve with rice and steamed […]

  12. […] it to you.   While husband did some snow-blowing and shoveling, I made Italian chicken with Kurdish rice pilaf, this Caribbean cream for dessert, and Mexican hot chocolate for him to warm up. How’s that […]

  13. […] that beautiful green color and the nutrients. Serve along roasted chicken or pork chops and add rice pilaf or mashed potatoes for a complete […]

  14. Reply
    Jess
    January 9, 2018 at 10:06 am

    What an interesting dish! YUM!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    1. Reply
      Jas
      January 9, 2018 at 10:46 pm

      Thank you!

  15. Reply
    Kim~madeinaday
    January 10, 2018 at 5:49 pm

    Sounds like a great side dish. Love that Naan bread with anything. Thank you for sharing on Merry Monday! Hope to see ya next week!
    Kim

    1. Reply
      Jas
      January 11, 2018 at 12:08 am

      I love the crispy naan on the bottom of this rice. Hope you’ll try it. 🙂

  16. Reply
    candy
    January 11, 2018 at 9:40 pm

    This is one dish I have never made or eaten so I am excited to give it a go. Found you on Bloggers Pit Stop Link Party.

    1. Reply
      Jas
      January 12, 2018 at 4:37 pm

      It’s quite tasty considering there’s just rice and bread for ingredients. 🙂

  17. Reply
    indah nuria Savitri
    January 12, 2018 at 7:31 am

    I have never tried it before! Something interesting to try at home..TFS, Jas..

    1. Reply
      Jas
      January 12, 2018 at 4:39 pm

      It is interesting and it yields a nice flavor with just rice and bread. Hope you do try it! 🙂

  18. Reply
    Jann Olson
    January 12, 2018 at 9:16 pm

    Sounds very interesting. I bet it is yummy! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      January 13, 2018 at 3:03 pm

      Jann, I hope you try it, it really is yummy. 🙂

  19. Reply
    Miz Helen
    January 14, 2018 at 2:32 pm

    Hi Jas,
    I just can’t wait to try your Kurdish Rice Pilaf, it looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
    Miz Helen

    1. Reply
      Jas
      January 14, 2018 at 4:13 pm

      It’s quite a treat. 🙂 Thank you!

  20. Reply
    Kelly @ Kelly Lynns Sweets and Treats
    January 15, 2018 at 10:38 am

    Looks yummy. Thanks for linking up at Friday Frenzy Link Party. PINNED!

    1. Reply
      Jas
      January 15, 2018 at 12:04 pm

      Thanks, Kelly!

  21. Reply
    Jodie Fitz
    January 16, 2018 at 8:07 am

    THIS looks delish. Thanks for joining us last week at Reader Tip Tuesday! We hope to see you at this week’s party. xo
    http://www.jodiefitz.com/2018/01/16/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2/

    1. Reply
      Jas
      January 16, 2018 at 8:34 pm

      Thank you, Jodie! 🙂

  22. Reply
    Carrie @ Carrie's Home Cooking
    January 16, 2018 at 5:26 pm

    This looks divine! Thanks so much for sharing your post with us on Whisk It Wednesday this week. Hope you have a great week and come back soon! Carrie

    1. Reply
      Jas
      January 16, 2018 at 8:41 pm

      Thank you, Carrie! Appreciate it.

  23. Reply
    laura
    January 18, 2018 at 5:38 pm

    WOW! This sounds so amazing. I have to make it ASAP. Pinned it too!

    1. Reply
      Jas
      January 19, 2018 at 8:47 pm

      Thanks, Laura! There’s something about it that is undeniably yummy. 🙂

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)