For this pilaf, we are taking fragrant, long-grain basmati and treating it with a classic Turkish butter-and-oil technique. While plump Baldo is the customary choice for a classic Turkish pilav, swapping in basmati yields a fluffier, distinctly aromatic grain instead of the usual dense chew.
You'll start by toasting the rinsed grains right in that sizzling fat, pour in your measured hot water, and let everything simmer covered. Once the burner is off, stretch a clean kitchen towel beneath the lid to trap stray condensation while the pot rests. Hold off on fluffing until all that trapped steam has worked its magic.
