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Vegetarian, Maghreb and Middle East

Türlü with rice pilaf

Türlü is a Turkish summer vegetable stew simmered with tomato and olive oil, served with rice pilaf. It takes 60 minutes to feed 4 people, rates easy, and costs €2.00 per person. The trick is cutting the vegetables into large chunks and cooking them gently so they hold their shape.

A türlü, the Turkish summer vegetable stew simmered with tomato and olive oil, served with a good rice pilaf.

Türlü with rice pilaf
Total time
1 h
Difficulty
Easy
Cost per person
€2.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

In summer, a türlü smells like sun ripened tomatoes and olive oil that's had time to soak into every vegetable. Eggplant, zucchini, bell pepper, potato and green beans simmer together over low heat, each one keeping its own texture instead of melting into mush. It's a generous dish you eat by the spoonful with rice pilaf to soak up the juices.

This is the kind of weeknight dinner you make without a second thought, since all it takes is chopping vegetables and letting them simmer. Kids find soft, sweet vegetables drowned in tomato, while everyone else appreciates how generous and Mediterranean it tastes. It also holds up well for a relaxed Sunday table, with bread for mopping up the sauce.

The ingredients

4 people

Fruits and vegetables

  • Eggplant 1
  • Zucchini 2
  • Green bell peppers 2
  • Potatoes 2
  • Green beans 200 g
  • Onions 2
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Olive oiloften in the pantry 8 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 20 g

The step by step recipe

  1. Cut all the vegetables into large, even chunks.

    The bigger the chunks, the better they hold up during cooking.

  2. Sauté the onions and garlic in the oil, then add the potatoes and green beans. 10 min

    The firmest vegetables go in first.

  3. Add the bell peppers, zucchini and eggplant, then the tomato and a glass of water.

    Add the tender vegetables at the right moment so they stay whole.

  4. Cover and let simmer over low heat until everything is tender. 30 min

    Stir as little as possible, shake the pot instead.

  5. Cook the rice pilaf in the butter with two parts water and serve alongside the stew. 17 min

    Keep the rice covered for five minutes off the heat.

Our tips to get it right

  • Cut all the vegetables roughly the same size so they cook at the same pace and finish tender together.
  • Salt the eggplant cubes and let them sit for fifteen minutes before cooking, so they don't soak up too much oil.
  • Taste the tomato sauce near the end and adjust the salt, since summer vegetables release water that dilutes the seasoning.

The variations

  • Swap the green beans for peas or green cabbage depending on the season, the result stays just as good.
  • Stir in cooked chickpeas near the end for a heartier version, with no meat or fish.
  • For kids in a hurry, blend part of the stew into a smooth sauce and leave the rest chunky, then mix both with the rice.

What to serve it with

  • Fresh bread to mop up the sauce
  • Cool plain yogurt on the side
  • A cold cucumber salad

Storage

Türlü keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months, without the rice. Reheat gently in a pot, adding a splash of water if needed.

Questions about this dish

Can you make türlü ahead of time?

Yes, cook the stew the day before, it only gets more flavorful. Reheat it gently and cook the rice fresh right before serving so it stays fluffy.

Do you really need to brown the eggplant separately?

It's not required, but it changes the texture, the eggplant keeps its shape instead of breaking down in the stew. If you're short on time, just add it in with the other vegetables.

Can you swap the rice for something else?

Bulgur works great and cooks the same way, two parts water to one part bulgur. Fresh bread also works if you want to save time.

Does türlü freeze well?

Yes, this vegetable stew freezes very well for up to 2 months. Freeze it without the rice, which only takes 17 minutes to cook fresh when you're ready to serve.

How long does it take to make a türlü with rice pilaf?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a türlü with rice pilaf?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a türlü with rice pilaf cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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