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Pilaf Recipe

Middle Eastern · Main course · 35 min total

A classic rice pilaf cooked in broth with aromatics, yielding fluffy, separate grains. This simple stovetop method ensures perfect results every time.

Ingredients

• 1 ½ cups long-grain white rice
• 2 tablespoons unsalted butter or olive oil
• 1 small onion, finely chopped
• 2 ¼ cups chicken or vegetable broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Rinse rice in a fine-mesh strainer under cold water until water runs clear; drain well.
2. In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring, until softened, about 4 minutes.
3. Add rice and stir to coat with butter, cooking for 1-2 minutes until edges become translucent.
4. Pour in broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes without lifting lid.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Garnish with parsley if desired.

Tips

• For extra flavor, sauté a handful of vermicelli noodles with the onion until golden before adding rice.
• Use a tight-fitting lid to prevent steam from escaping.
• Leftover pilaf can be refrigerated for up to 3 days; reheat with a splash of water.

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