Bon Appétit Magazine, Basically
Recipe by Claire Saffitz
Fluffy Rice Pilaf with Curry
4 servings
Ingredients
1 medium onion
4 garlic cloves
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 cup long grain white rice (such as jasmine or basmati)
1½ teaspoons curry powder
1 cup frozen peas
½ bunch cilantro, tough stems removed
¼ cup roasted, unsalted pistachios or almonds
1 lime
Method
Peel 1 onion and 4 garlic cloves and finely chop both; set aside.
Heat 2 Tbsp. oil in a Dutch oven or medium pot over medium. Cook onion and garlic, stirring often with a wooden spoon, until onion is translucent, about 5 minutes. Season with salt and pepper.
Add 1 cup rice and stir until each grain is coated in oil, then continue to cook, stirring often, until ends of grains are almost translucent, about 3 minutes.
Stir in 1½ tsp. curry powder until rice is coated and curry is sticking to bottom of pot, about 1 minute.
Add 1½ cups water and stir, scraping bottom of pot with spoon to loosen spices. Bring to a simmer, then reduce heat to low and cover pot.
Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Drape a kitchen towel over pot. Place lid on top and let rice continue to gently steam about 5 minutes (this also makes it fluffier).
While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.
Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.
Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Drape a kitchen towel over pot. Place lid on top and let rice continue to gently steam about 5 minutes (this also makes it fluffier).
While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.
Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.
Transfer to a serving bowl. Serve with lime wedges.
Featured Image:
rawpixel.com, Pexels
