Nuh'un Ankara Risoni, sold in Turkey as arpa şehriye, is a small rice-shaped pasta made from durum wheat semolina only. It is a staple of Turkish kitchens: lightly fried in butter or oil and cooked in stock for şehriyeli pilav, added to tomato or chicken soup, or mixed with rice for a softer, more flavourful pilaf.
For pilaf, toast the grains in butter until golden, add hot water or stock in roughly twice their volume, season and simmer covered until the liquid is absorbed. Boiled like ordinary pasta, the pack gives 11 to 13 minutes. It also works cold in salads with herbs, lemon and olive oil.
Per 100 g of dry pasta the manufacturer lists 357 kcal, 10.7 g protein and 2.9 g fibre. It contains wheat and gluten. Keep the 500 g bag in a cool, dry, odourless place away from sunlight; shelf life is two years from the production date.