Pilaf originated in Turkey but almost every culture today has a version of this rice based dish that’s cooked in stock along with other fresh ingredients. It’s the other fresh ingredients that define the regional variations. This recipe is for a European version. After trying this recipe, you’ll be ready to add your personal flare to make a version from the region of you.
Ingredients
- 2 cups Rice – long grain is best
- 0.25 cups Parsley – chopped
- 1 Onion – finely diced
- 1 Garlic clove – smashed and minced
- 16 oz Chicken stock – you can use broth but why
- 2 oz Water
- 2 TBL Butter
- 1.25 tsp Kosher salt
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat skillet on med and melt butter.
- Add onions and salt and saute until translucent (~5 mins).
- Add garlic and rice stir constantly until rice is toasted (starts to crackle)*.
- Add broth and water and bring to a boil.
- Reduce heat, cover and let simmer ~15 mins undisturbed.
- Remove from heat and let stand 5 mins.
- Stir in parsley and fluff
* A nice flare is to add a TBL of orange zest. Some regional variations will add nuts or raisins, but it’s not my deal.
