Pilafs call for cooking rice briefly in butter or oil before adding broth or water, a technique that ensures that the grains will be fluffy, separate, and flavorful. For even more flavor, sauté the rice until it browns slightly.

Ingredients

  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 1 cup basmati rice, or other long-grain rice
  • 1 1/2 cups chicken broth or water
  • 1/2 teaspoon salt, if using unsalted broth or water (optional)
  • 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley

Directions

  1. Melt butter in a large saucepan over medium-low heat.

  2. Add onion and cook, stirring, until golden, about 8 minutes.

  3. Add rice and stir until the rice becomes translucent around the edges, 3 to 5 minutes.

  4. Stir in:

    • chicken broth or water
    • salt (if using unsalted broth or water)

  5. Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes.

  6. Let stand off the heat, covered, for 5 minutes before serving.

  7. Sprinkle with chopped toasted walnuts or chopped parsley.