Rice Pilaf Recipe

Rinse the Rice

In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear. Allow it to drain while you prepare the other ingredients.

Sauté the Aromatics

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cumin seeds, cooking for an additional 1 minute until fragrant.

Add the Rice

Stir the rinsed rice into the saucepan, coating it with the oil and mixing well with the onion and garlic. Cook for about 2 minutes, stirring occasionally.

Add Broth and Seasonings

Pour in the chicken or vegetable broth, and add the salt and black pepper. Bring the mixture to a boil.

Simmer the Pilaf

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until the rice is tender and the liquid has been absorbed.

Fluff and Serve

Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and stir in the chopped parsley before serving.