Pilafs and Rice

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 0

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

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.

Sebzeli Bulgur Pilavı – Bulgur Pilaf with Aubergines, Peppers,Tomatoes

By Ozlem Warren on July 3, 2024 in Pilafs and Rice, Vegetarian recipes 0

This is a really lovely dish, a meal in itself. Traditionally, aubergines (eggplant) and peppers are finely diced here, though I love their texture and keep them on the chunky side. I also prefer to bake them rather than frying – lighter and equally delicious. This is especially enjoyed during the summer at home, when the aubergine, peppers and tomatoes are in abundance. If you can get ripe tomatoes, you can dice them to use instead of tinned. The cooling cucumber and yoghurt dip, Cacık, complements this dish beautifully.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

This Bulgur Pilaf with Aubergines, Peppers,Tomatoes, is one of the 85 delicious vegetarian Turkish recipes from my recent cookbook, SEBZE, Vegetarian recipes from my Turkish kitchen. Recipes with tips to prep ahead, freeze, and variations when applicable. I am very proud of this book, and I hope you enjoy it as much I loved writing. You can order a copy of SEBZE here, worldwide.

I hope you enjoy this delicious Sebzeli Bulgur Pilavı,

Afiyet Olsun,

Ozlem

Sebzeli Bulgur Pilavı - Bulgur Pilaf with Aubergines, Peppers,Tomatoes

Author: Ozlem Warren

Recipe type: Vegetarian recipes

Cuisine: Turkish recipes

Serves: 4-6

Ingredients

2 medium aubergines (eggplant), trimmed
6 tablespoons olive oil
1 green and 1 red (bell) pepper
1 medium onion, finely sliced
1 tablespoon double concentrated tomato paste
400 g (14 oz) tin chopped tomatoes
400 g (14 oz/2¼ cups) coarse bulgur, rinsed
460 ml (16 fl oz/1¾ cups) hot water
1 teaspoon pul biber
1 teaspoon dried mint
sea salt and freshly ground black pepper, to taste
For the cacık dip
150 g (5 oz) cucumber, diced
275 g (10 oz/generous 1 cup) plain yoghurt (or plant-based alternative)
dried mint, to sprinkle
sea salt, to taste

Instructions

Preheat the oven to 200°C fan/220°C/425°F/gas 7.
Cut the aubergine lengthways in quarters and then slice into 1 cm (½ in) pieces. Lay them on a baking sheet and sprinkle salt over them, and set aside for 10 minutes (salt will help the moisture and bitter juices come out of the aubergine).
Dry the aubergines and baking sheet thoroughly with sturdy paper towels and spread the aubergines in one layer. Pour 3 tablespoons of the olive oil over and use your hands to coat well. Bake for 20 minutes.
Cut the peppers in half, deseed and remove the hard stalk. Cut each half into 3 wedges and slice each wedge into 1 cm (½ in) chunks. When the aubergines have had 20 minutes in the oven, remove and stir in the chopped peppers. Pour over 2 tablespoons of olive oil, season with salt and pepper, and bake for a further 20 minutes until the vegetables start to char at the edges. Remove from the oven and set aside.
Heat the remaining 1 tablespooon of oil in a large pan over a medium heat, add the onion and sauté for 5 minutes until softened. Stir in the tomato paste and chopped tomatoes, and bring to a gentle boil. Stir in the rinsed bulgur and combine well, then pour in the hot water, season with pul biber, salt and pepper, and mix well. Cover and cook over a low heat for about 15 minutes, or until the bulgur has absorbed all the liquid. Turn the heat off, cover the pan with a clean dish towel and place the lid on firmly. Rest the pilaf for 10 minutes (the towel will absorb excess moisture).
Gently combine the baked aubergine and peppers with the bulgur, stir in the dried mint and combine well.
For the cacık dip, simply combine the diced cucumbers with the yoghurt in a bowl. Sprinkle over some dried mint, season with salt to taste and mix well. Serve on the side of the pilaf.