Turkish Rice — Which to Choose (Baldo, Kočani) and How to Cook Pilaf

Turkish pilaf looks simple, but the difference between fluffy, glossy rice and a sticky lump starts with the choice of rice. This guide explains which rice suits which dish and how to cook perfect Turkish pilaf.

Baldo vs Kočani — which to choose?

• Baldo rice — a medium-round grain that absorbs liquid and stays full-bodied. An all-rounder: Turkish pilaf, sarma, stuffed peppers, rice pudding (sütlaç), even risotto. For most households this is the rice.
• Kočani rice 25 kg — a bulk pack for HoReCa and high-use households. Same cooking quality, better value per kilo.

Brands like Baktat are the standard in Turkey — look for clean, uniform grain without too many broken bits.

Which rice for which dish?

• Turkish pilaf (with meat): Baldo + a little vermicelli for golden colour.
• Sarma / stuffed peppers: Baldo — expands enough but holds shape.
• Rice pudding (sütlaç): Baldo — creamy, releases starch.
• Large volumes (restaurant): Kočani 25 kg.

Recipe — perfect Turkish pilaf with vermicelli

A classic fluffy pilaf with golden roasted vermicelli (şehriye) or orzo.

Ingredients (serves 4)

• 2 cups Baldo rice
• 1/2 cup roasted vermicelli (şehriye) or orzo
• 2 tbsp butter or oil
• 3 cups hot water or stock (~1:1.5)
• Salt

Method

1. Rinse the rice until the water runs clear (or soak 20 min in warm salted water), drain.
2. In butter, fry the vermicelli until golden.
3. Add the drained rice, fry 2 minutes.
4. Pour in hot water/stock, salt, cover and simmer 12-15 minutes.
5. Off the heat, put a cloth under the lid, rest 10 minutes (demlenme), then fluff.

Tips for fluffy pilaf

• Rinsing is key — removes excess starch, keeps grains separate.
• Water ratio for Baldo: ~1:1.5 (less than long-grain basmati).
• The resting (demlenme) step with a cloth absorbs excess moisture — don't skip it.
• Stock instead of water = deeper flavour.

Frequently Asked Questions

Baldo or Kočani — what is the difference? Baldo is a medium-round grain type (for pilaf, sarma, rice pudding) in a household pack. Kočani 25 kg is a bulk pack for HoReCa and heavy use.

What is the water ratio for Turkish pilaf? For Baldo, roughly 1 part rice to 1.5 parts liquid. Basmati needs more water; Baldo less.

Why add vermicelli (şehriye)? Roasted vermicelli gives the characteristic golden colour and mildly nutty taste of traditional Turkish pilaf.

For more ideas see the 5 best Turkish pilaf recipes and the full catalogue.