The Secret of Ghee

Fluffy Pilaf with Ghee

The secret to fluffy, separate-grained pilaf is ghee. As you toast the rice it coats every grain, balances the moisture as it cooks, and lends the pilaf its natural aroma.

Fluffy Pilaf with Ghee
Prep
20 min
Cook
25 min
Yield
Serves 4

Ingredients

  • 2 cups baldo or short-grain rice
  • 3 cups hot water or stock
  • 3 tbsp İlker ghee
  • 1 tsp salt
  • (Optional) 1 tbsp butter, to finish

Method

  1. Soak the rice

    Soak the rice in warm salted water for 20–30 minutes, then rinse until the water runs clear and drain. This removes starch and keeps the grains separate.

  2. Toast in ghee

    Melt the ghee in a pot, add the drained rice and toast over low heat for 4–5 minutes until the grains turn translucent.

  3. Add hot liquid

    Add the hot water or stock and the salt. Once it starts to boil, lower the heat.

  4. Cook

    Cover and cook over low heat for 12–15 minutes until the liquid is absorbed; do not stir.

  5. Rest

    Remove from heat, place a clean cloth under the lid and rest for 10–15 minutes, then fluff gently with a fork.

Pro Tip

Toasting the rice well in ghee coats every grain with a thin film of fat, so it won’t stick while cooking and the pilaf stays fluffy. Ghee doesn’t foam and burn the way butter does.