Pilaf, Many Ways

Name: Pilaf, Many Ways
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: 4 tablespoons (½ stick) butter or extra virgin olive oil, or less if you must; 1 medium onion, chopped; Salt and black pepper to taste; 2 tablespoons fresh lemon juice; 1¼ cups long-grain rice; 1 cup cored and chopped tomato (canned is fine; use the juice), optional; ½ cup chopped fresh parsley leaves; 1¼ to 1½ cups chicken, beef, or vegetable stock, preferably homemade

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The procedure for basic pilaf—and here I’m focusing on the Middle Eastern rather than the Indian variety—is much simpler than that for risotto but truly no less rewarding. And like risotto’s, it’s technique can lead you to many different dishes; note the variations, which are just a fraction of what you can do.

Long-grain rice (basmati is best) is the one to use here.

Leftover pilaf can be successfully reheated in a microwave; no kidding. Just add a tiny bit of water first.<