Turkish rice noodle pilaf

Ingredients for 3 servings:

• 2 tbsp almond flakes
• 3 tbsp noodles (Arpa Sehriye – Turkish rice noodles)
• 1 tbsp butter
• 150 g rice (long grain rice)
• 450 ml water, hot
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

my favorite rice side dish

Briefly toast a small handful of almond slivers (about 2 tbsp) in a non-stick, deep pan without oil. Be careful, they’ll burn quickly if you’re not careful or if the stovetop is too hot! Then set them aside. Melt the butter in the same pan and brown the Turkish rice noodles, stirring constantly. Then add the long-grain rice and fry this briefly as well. At the same time, heat 450 ml of water in a kettle and add it to the pan, season with salt, and simmer with the lid on for 15-20 minutes. Stir occasionally and add water if needed. By the end of the cooking time, the water should be completely evaporated. Finally, add the toasted almond slivers to the pan and mix everything well. We eat the Turkish rice noodles as a side dish to all kinds of dishes that would normally be served with rice. The rice noodles have a pleasantly nutty flavor and a lovely buttery, creamy consistency, but retain their bite.