Stuffed Rice(İç Pilav)
classic
The measured combination of rice with currants, nuts, spices, and liver; it is the rice dish of festive and banquet tables.
Cinnamon should not be overpowering enough to give a sweet impression; liver is cut into small, even pieces.
- Region
- İstanbul · Marmara
- Category
- Pilafs and Stuffed Dishes
- Taste
- with liverwith pistachiowith cinnamon
- Season
- all year
- Occasion
- special occasionshared table
- Service
- home style
Where to eat ↓4 Michelin matches
Shortcuts worth knowing
Pick the good one
Separate grains in pilaf come from washing and resting the rice, not from extra butter.
Common myth
Tighter is not better in stuffed leaves; rice swells, and an over-tight roll bursts as it cooks.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 01 Adana Cadde Kebap · Bostancı — directory match
- 07 Midye — directory match
- 07 Simit Fırını — directory match
- 100. Yıl Lahmacun — directory match
- 100. Yıl Pide Kebap Salonu — directory match
- 288 Restoran & Kafe — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
From the Michelin selection
distinguished- Turk Fatih Tutak · İstanbul — two Michelin stars + Green Star
- Araf İstanbul · İstanbul — one Michelin star
- Mikla · İstanbul — one Michelin star
- Neolokal · İstanbul — one Michelin star
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection
These are also easy to miss
- Why does pilaf turn to mush?
The cause is surface starch and too much water, not too little butter. Rinse the rice until the water runs clear, cook it with a measured amount of liquid, then rest it fifteen minutes under a cloth-covered lid.