Once you have the method for rice pilaf down, the recipe is endlessly riffable. Use any aromatic, fat, or spice mix you like, then add any combination of nuts and herbs.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$18 At Bon Appétit Market
Chef's Knife
$61 $51 At Amazon
Cutting Board
$10 At IKEA
Dutch Oven
$90 At Amazon
Wooden Spoon
$9 At Amazon
Dish Towel
$11 $10 At Amazon
Large Bowl
$27 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Peel 1 onion and 4 garlic cloves and finely chop both; set aside.
Step 2
Heat 2 Tbsp. oil in a Dutch oven or medium pot over medium. Cook onion and garlic, stirring often with a wooden spoon, until onion is translucent, about 5 minutes. Season with salt and pepper.
Step 3
Add 1 cup rice and stir until each grain is coated in oil, then continue to cook, stirring often, until ends of grains are almost translucent, about 3 minutes.
→ How to spot the best basmati rice at the store.
Step 4
Stir in 1½ tsp. curry powder until rice is coated and curry is sticking to bottom of pot, about 1 minute.
Step 5
Add 1½ cups water and stir, scraping bottom of pot with spoon to loosen spices. Bring to a simmer, then reduce heat to low and cover pot.
Step 6
Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Drape a kitchen towel over pot. Place lid on top and let rice continue to gently steam about 5 minutes (this also makes it fluffier).
Step 7
While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.
Step 8
Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.
Step 9
Transfer to a serving bowl. Serve with lime wedges.
