Pilafs and Rice

My new cookery book-İSTANBUL; Delicious Recipes from the Heart of the City!

By Ozlem Warren on February 11, 2026 in Cakes and Desserts, Fascinating Istanbul, ISTANBUL cookery book, Pasta – Makarna, Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps, Salads, Savory Pastries, Seafood, Soups, Travels, Turkish Breakfast, Turkish cookery book, Turkish Street Food 0

ISTANBUL cookery book – Pre-order HERE!

My heart bursts with excitement and pride to share that I wrote a new cookery book, İstanbul; Delicious Recipes from the Heart of the City, to be published in May 2026 worldwide by Quadrille – I cannot wait for you to see this very special book, to take you to a magical culinary journey to my beloved İstanbul. The book now is ready to Pre-order HERE, and we would be very grateful if you can pre-order, as it hugely helps a new book, my sincere thanks in advance.

Breakfast plate from Istanbul cookery book, photo by Sam A Harris

Born and raised in Türkiye, I lived in İstanbul for more than 15 years. I am passionate about this magical city, where I studied, worked and even married my husband, Angus, on the banks of the Bosphorus. This special cookery book, İstanbul, is a result of my years of research, experience and memories of living, enjoying its diverse, multicultural heritage, delicious food and recreating the recipes, in an accessible way so that food lovers all round the world can make at home with ease and relive memories. As the former capital of the Byzantine and Ottoman empires, İstanbul has a fascinating culinary heritage. Over the years, many ethnic groups have all made the city their home, each in turn contributing to its cuisine. Hence it was important to me that this book honoured the many different communities that have made the city’s food scene what it is today.

Isanbul landscape, from Istanbul cookery book, by Sam A Harris

Multi-cultural meze spread from Istanbul cookery book, image by Sam A Harris

With easy and flavourful recipes for dishes from the fırın (bakery) to the kahvaltı evi (breakfast houses), ocakbası (fireside), sokak (street), one-pot wonders and more, Istanbul cookery book is a dynamic collection of more than 80 recipes which I aim to take readers on a journey through Istanbul, showing just how delicious and satisfying the city’s food can be, whether it’s breakfast, lunch or dinner. Vegetarian readers would be happy to know that over 50 of the recipes are vegetarian, nodding to our bountiful farmers markets, and many are gluten-free or provided options where applicable.

Sigara boregi, cheesy filo rolls from Istanbul cookery book, image by Sam A Harris

Beets with toasted hazelnuts, olives, pul biber oil from Istanbul cookery book, image by Sam A Harris

Cheat’s Lahmacun from Istanbul cookery book, image by Sam A Harris

Expect to find Ottoman classics such as Hünkar Beğendi, rolled vine leaves with sour cherries, Visneli Sarma, breakfast staples Soğanlı Menemen, Acuka dip, Yengen tost, multicultural flavours such as Topik, Borekitas and nutty Çerkez Tavuğu, delicious savoury bakes like crispy Fırında Sigara Böreği, street food classics like Kolay Gözleme, fluffy Açma, Lokma, scrumptious sweets such as Şekerpare, Mozaik Kek, Esnaf lokantası style one pot wonders like Süzme Mercimek Çorbası, Hasan Pasa Kofte, Karides Güvec, regional flavours like home-style Iskender Kebap, Fırında Patlıcan Kebabı, easy Cheat’s Mantı, Easy Lahmacun, vegetarian delights such as Fırın Sebze, Mercimekli Karnıyarık, Barbunya Pilaki, Peynirli Sebzeli Pide, easy mezes, pickles, drinks and so much more. Recipes that will transport you to the fascinating city of İstanbul.

Peynirli, Sebzeli Pide from Istanbul cookery book, image by Sam A Harris

Hunkar Begendi, from Istanbul cookery book, image by Sam A Harris

Yengen toasties from Istanbul cookery book, image by Sam A Harris

It’s been an absolute honour and privilege to write this book. A celebration of İstanbul’s diverse, delicious food, it is my heartfelt tribute to a magical city, one that I love and that has shaped so much of my cooking. I genuinely love every recipe in this book and so excited and proud to share with you all; there is something for everyone here, with stunning photography. Huge thanks to my publisher Quadrille and everyone who touched this beautiful book. I hope it brings you joy and inspiration and transports you to magical Istanbul. Pre-orders are open HERE and we would be very grateful!

My family photo from Istanbul cookery book, image by Sam A Harris

Srumptious sweets such as Sekerpare cookies in Istanbul cookery book too. Image by Sam A Harris

My chilchood favourite Mozaik Cake with dried cherries and pistachios from Istanbul cookery book, image by Sam A Harris

I can’t wait for you to cook from my new book, Istanbul! We would be grateful if you can pre-order HERE, as it helps new books so much (you only pay when it is delivered at lowest price). Cok teşekkür ederim, afiyetler olsun,

Özlem xxx

ISTANBUL cookery book – Pre-order HERE!

Tavuklu Nohutlu Pilav; Pilaf with chickpeas and chicken

By Ozlem Warren on November 17, 2025 in Pilafs and Rice 0

Nohutlu Pilav has been popular since the Ottoman period, and often meat or chicken was included in the pilaf. Tavuklu Nohutlu Pilav is very popular throughout İstanbul as a street food, offered with pickles, turşu, as well as our yoghurt drink, ayran. You may also come across in our no-frills esnaf lokantası restaurants. It is a nourishing meal on its own that I love to eat, with a refreshing salad or pickles aside. Chicken breast is traditional to use, though I prefer to use more flavorful chicken thighs. You can also use up your leftover chicken roast in this pilaf, for another satisfying meal. For vegetarian option, omit the chicken and use water or vegetable stock to cook, as I have done in my cookery book, SEBZE. We have a vibrant street food scene at my homeland Türkiye and there is a whole chapter of street food with doable recipes in SEBZE, copies can be ordered worldwide here.

I hope you enjoy Tavuklu Nohutlu Pilav, Afiyet Olsun,

Ozlem

Tavuklu Nohutlu Pilav; Pilaf with chickpeas and chicken

Nohutlu Pilav has been popular since the Ottoman period, and often meat or chicken was included in the pilaf. Tavuklu Nohutlu Pilav is very popular throughout İstanbul as a street food, offered with pickles, turşu, as well as our yoghurt drink, ayran. You may also come across in our no-frills esnaf lokantası restaurants. It is a nourishing meal on its own that I love to eat, with a refreshing salad or pickles aside. Chicken breast is traditional to use, though I prefer to use more flavorful chicken thighs. You can also use up your leftover chicken roast in this pilaf, for another satisfying meal. For vegetarian option, omit the chicken and use water or vegetable stock to cook, as I have done in my cookery book, SEBZE.

Author: Ozlem Warren

Recipe type: Pilafs, Street food

Cuisine: Turkish cuisine

Serves: 4 - 6

Ingredients

800g/1lb 12oz chicken thighs with bone and skin on
280g/10 oz long grain rice
2 tbsp olive oil
2tbsp salted butter
400g/14oz (a can of) pre-cooked chickpeas, drained and rinsed
540ml/19fl oz reserved chicken stock
Fine sea salt and freshly ground black pepper to taste

Instructions

Place the chicken thighs on a big pot with 1.7lt/60fl oz hot water, or enough to cover the chicken comfortably. Season with salt and ground black pepper, partially cover and bring the pot to the boil over medium to high heat. Then reduce the heat to a simmer and cook for 30 minutes (skimming off the foam on top with a spoon), until the chicken is cooked through, no longer pink in center and juices running clear.
Remove the cooked chicken to a plate, using a slotted spoon. Save 540ml/19fl oz stock for the pilaf in the pot; you can also keep the remaining leftover stock, covered, in fridge for 3 days, to use in soups, pilafs later.
Place the rice in a strainer and rinse under running warm water, until the water runs clear. Then place the rice in a bowl and cover with warm water with a pinch of salt and set aside for 10 minutes – this will help get rid of the excess starch.
Once cool, discard the skin and bones of the chicken and shred it into thin strips, place on a plate, season with salt and ground black pepper, cover and set aside.
Warm up the measured chicken stock in the pot over medium heat.
Stir in the butter and olive oil in medium to large pan and melt over medium heat. Drain the excess water in the rice bowl using a strainer, run cold water over, shake off excess water and stir the rice into the pot. Stir and combine for a minute, so that the rice grains coat with the butter mixture too. Add the rinsed, cooked chickpeas and combine well for another minute. Pour the hot chicken stock over, season with salt and freshly ground black pepper and combine. Cover and bring to the boil, then reduce to a simmer for 12 minutes. Then spread the shredded cooked chicken over the top, cover and simmer for another 6-7 minutes, until all the liquid is absorbed. Turn the heat off, cover the pan with 2 sturdy paper towels, place the lid back on top and leave the rice to rest for 15 minutes (the paper towels will absorb any excess moisture).
To serve, divide and spread the chicken at the bottom of individual serving bowls (about 13cm in diameter) and spoon cooked chickpea pilaf on top and gently press to mold. Turn the bowls over individual serving plates, taking the shape of the bowl. Season to taste and serve with pickles and a refreshing salad aside.

Kestaneli İç Pilav; Pilaf with Chestnuts, Apricots and Herbs

By Ozlem Warren on December 12, 2024 in Pilafs and Rice, SEBZE 2

Kestaneli ic pilav from SEBZE cookery book – Image taken during photo shoot with Sam A Harris and Esther M Clark

This fragrant, festive pilaf, from my new cookery book SEBZE, Vegetarian recipes from my Turkish kitchen, is a specialty from the Ottoman palace kitchens and absolutely scrumptious. It encapsulates different textures and flavours – there are the earthy chestnuts and pine nuts, juicy apricots and currants, refreshing dill and parsley with a touch of lemon, and they complement one another beautifully. Although there are many versions of İç Pilav, the common feature is that it always has dried fruits and nuts in it, a legacy from the Ottoman period. Kestaneli İç Pilav appears on our tables on special occasions, religious festivities and for New Year’s Eve. Short-grain baldo rice is traditionally used in Turkey, although long-grain or basmati rice work well too. It is impressive to serve and a meal in itself with a refreshing salad and/or pickles on the side.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I hope you enjoy this delicious, fragrant pilaf from my new book SEBZE, as part of your festive gatherings or to make any day a little bit more special. My new cookery book SEBZE, is my love letter to vegetarian Turkish cuisine with 85 easy, doable, wholesome and delicious recipes and stunning photography by Sam A Harris. It can make a lovely foodie gift too – you can order a copy of SEBZE worldwide here.

My best wishes and afiyet olsun,

Ozlem x

5.0 from 1 reviews

Kestaneli İç Pilav; Pilaf with Chestnuts, Apricots and Herbs

This fragrant, festive pilaf is a specialty from the Ottoman palace kitchens and absolutely scrumptious. It encapsulates different textures and flavours – there are the earthy chestnuts and pine nuts, juicy apricots and currants, refreshing dill and parsley with a touch of lemon, and they complement one another beautifully. Although there are many versions of İç Pilav, the common feature is that it always has dried fruits and nuts in it, a legacy from the Ottoman period. Kestaneli İç Pilav appears on our tables on special occasions, religious festivities and for New Year’s Eve. Short-grain baldo rice is traditionally used in Turkey, although long-grain or basmati rice work well too. It is impressive to serve and a meal in itself with a refreshing salad and/or pickles on the side.

Author: Ozlem Warren

Recipe type: Vegetarian pilaf

Cuisine: Turkish cuisine

Serves: 6

Ingredients

2 tablespoons currants
350 g (12 oz/1¾ cups) long-grain rice
2 tablespoons salted butter (use olive or vegetable oil instead for a plant-based option)
2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons pine nuts
170 g (6 oz) dried apricots, quartered
170 g (6 oz) cooked chestnuts, chopped into small bite-size pieces
2 teaspoons ground cinnamon (or more to taste)
770 ml (27 fl oz/generous 3 cups) hot water
small bunch of flat-leaf parsley, finely chopped
small bunch of dill, hard stalks removed, finely chopped
1 tablespoon fresh lemon juice
sea salt and freshly ground black pepper, to taste

Instructions

Soak the currants in warm water for 15 minutes, then drain and set aside. Also soak the rice in a bowl of warm water for 10 minutes, then drain and rinse under cold running water until the water runs clear. This helps to get rid of the extra starch and keep the rice grains separate.
Heat the butter and olive oil in a heavy, medium pan over a medium heat, add the onion and cook for 7–8 minutes until softened. Add the pine nuts and sauté for about 2 minutes, stirring continuously. As they begin to turn golden, stir in the currants, apricots, chestnuts, cinnamon and the rinsed rice, and combine well for a minute. Season with salt and pepper, pour in the hot water and bring to the boil, then reduce the heat, cover and simmer gently for 18–20 minutes, or until all the liquid has been absorbed. Turn the heat off, cover the pan with a clean dish towel and place the lid on firmly. Rest for 10 minutes (the towel will absorb excess moisture).
Stir in the chopped parsley, dill and lemon juice, and combine gently, ready to serve and enjoy.