Pilaf or Pilau

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

This recipe is elegant and although it takes a special effort it is altogether worth it.


  • 2 tablespoons butter
  • ½ cup finely chopped onion
  • 1 cup rice
  • 2 cups fresh or canned chicken broth


  1. Heat the butter in a saucepan and cook the onion until it is wilted. Add the rice and cook, stirring, until golden. Do not brown.

  2. Meanwhile, bring the chicken broth to a boil and add the broth to the rice, stirring. Cover tightly and simmer for 20 minutes.