Lebanese Rice Pilaf

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• ½ cup raw pine nuts
• ½ cup raw unsalted almonds, sliced
• 2 cups short-grain white rice (like Arborio)
• 3.5 cups low-sodium chicken or vegetable broth
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 4 whole whole cloves
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup fresh parsley, finely chopped

Instructions

1. 1

   Set a 12-inch stainless steel skillet over medium heat. Once preheated, add 0.5 cup of raw pine nuts and 0.5 cup of sliced raw almonds directly to the dry pan. Toast, stirring constantly with a wooden spoon, until the nuts turn light golden brown and smell rich and fragrant, about 3-4 minutes. Watch carefully—nuts burn quickly once they start coloring. Transfer the toasted nuts to a small bowl and set aside.

2. 2

   Return the skillet to medium heat and add 3 tablespoons of extra-virgin olive oil. While the oil heats, slice 1 large yellow onion in half lengthwise, then thinly slice into half-moons about 1/4-inch wide—you should have about 2 cups of sliced onion.

3. 3

   Add the sliced onions to the hot oil and stir to coat. Cook, stirring occasionally, until the onions are deeply golden and caramelized at the edges, about 12-15 minutes. You're looking for the onions to turn a rich amber color and smell sweet and slightly nutty—this develops the pilaf's signature depth of flavor. If they're browning too fast, lower the heat to medium-low.

4. 4

   Add 2 cups of short-grain white rice to the caramelized onions. Stir constantly for 1-2 minutes until the rice grains turn opaque and smell toasty—this is toasting the rice, which removes excess starch and gives each grain a firmer texture. You should hear a dry, scratching sound as you stir.

5. 5

   Pour in 3.5 cups of low-sodium chicken or vegetable broth—it will bubble up immediately. Add 0.5 teaspoon of ground cumin, 0.25 teaspoon of ground cinnamon, 4 whole cloves, 1 teaspoon of sea salt, and 0.25 teaspoon of black pepper. Stir well to combine and distribute the spices evenly throughout the rice.

6. 6

   Bring the liquid to a gentle boil over medium-high heat—you should see active bubbles breaking the surface. Once boiling, reduce the heat to low, cover the skillet tightly with a lid (or aluminum foil if you don't have one), and cook undisturbed for 15-18 minutes. The rice will absorb the liquid and cook through. Resist the urge to stir—stirring releases starch and makes the rice gummy.

7. 7

   After 15 minutes, lift the lid slightly and peek at the rice. It's done when all the liquid is absorbed and the grains are tender but still hold their shape. If you see liquid remaining and the rice isn't tender, re-cover and cook another minute or two. You can also test a grain between your teeth—it should be soft with no hard center.

8. 8

   Remove the skillet from heat and let it rest, covered, for 2-3 minutes. This allows any remaining moisture to redistribute and the rice to firm up slightly. Fluff the rice gently with a fork, breaking up any clumps and releasing steam.

9. 9

   Fold in the reserved toasted nuts and 0.25 cup of fresh finely chopped parsley. Taste a spoonful and adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl or platter and serve warm as a side dish alongside grilled meats, roasted vegetables, or alongside a salad.

Tools you’ll need

• 12-inch stainless steel skillet
• wooden spoon
• small bowl
• lid or aluminum foil
• fork

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