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Traditional Rice Pilaf Recipe
5 from 12 votes

Traditional Rice Pilaf Recipe

Traditional Rice Pilaf is cooked by first sautéing butter, onion, celery, and garlic to develop flavor, then lightly toasting long grain rice before simmering it in chicken stock. The rice cooks until the stock is absorbed, resulting in fluffy grains enhanced by fresh parsley, salt, and pepper. The method creates a balanced side dish with savory vegetable notes.

Course: Side Dish
Cuisine: Persian

Ingredients

  • 2 tablespoons butter unsalted
  • ½ yellow onion peeled and small diced
  • 2 celery rib small diced
  • 1 garlic finely minced clove
  • 2 cups long grain rice
  • 3 ½ cups chicken stock
  • 2 tablespoons parsley chopped, fresh
  • salt to taste
  • black pepper to taste

Instructions

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  1. Add the butter to a medium size pot over low to medium heat until melted.
  2. Next, add onion, celery, and garlic and cook until tender while frequently stirring but not browned.
  3. Add in the rice and stir for 3 to 4 minutes to lightly toast.
  4. Pour in the stock, season with salt and pepper, and bring to a boil over high heat.
  5. Stir the rice, place on a lid, and cook over low heat for 18 to 20 minutes or until the rice is cooked and the stock is absorbed.
  6. Remove the lid, and using a fork, fluff the rice to break it up. Let stand for 5 minutes before serving.

Notes

  • Make the pilaf up to 1 hour ahead and keep warm over very low heat before serving.
  • Store cooked rice covered in the refrigerator for 4 to 5 days.
  • Freeze leftover pilaf for up to 3 months; thaw in refrigerator before reheating.
  • Reheat by adding chicken stock or water and heating over low to medium heat, stirring occasionally.
  • If using water instead of stock, reduce the liquid amount by 15% and cooking time by 20% for stovetop rice.
  • Rinsing rice before cooking is optional and may affect starchiness.
  • Additional butter can be stirred in after cooking for more richness and flavor.