A small handful of almond slivers (approx. 2 tablespoon) are briefly roasted in a coated, high pan without oil. Be careful, they burn quickly if you are not careful or if the stove top is too hot! Then you put them aside. The butter is melted in the same pan and the Turkish rice noodles are browned while stirring constantly. Then you add the long grain rice and fry it briefly. At the same time, heat 450 ml of water in the kettle and then add it to the pan, salt the whole thing and let it simmer for 15-20 minutes with the lid closed. Stir every now and then and add water if necessary. When the cooking time is over, the water should have boiled off completely. Finally, add the roasted almond slivers to the pot and mix everything well.
We eat the Turkish rice noodles as an accompaniment to all kinds of dishes that are usually accompanied by rice. The rice noodles have a pleasantly nutty taste and a nice buttery-creamy consistency - but they keep their bite.
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