It’s best to learn by doing: Follow this recipe and you’re well on your way to masterful pilaf for any occasion. Once you get comfortable, customize your flavors: Keep the onion and stock, but switch herbs, nuts and other aromatics as you wish, so long as the final quantities are the same.
Serves | 4 to 6 |
- 2 Tbsp olive oil
- 1 garlic clove, minced
- ½ cup (1 medium) finely diced carrot
- ½ cup diced white onion
- 1 cup basmati or jasmine rice, rinsed in cold water
- 2 cups chicken or vegetable stock
- salt and freshly ground black pepper, to taste
- ¹⁄₃ cup pistachios, roughly chopped
- ½ cup currants, plumped in boiling water
- 3 Tbsp finely chopped fresh mint
- 3 Tbsp finely chopped fresh parsley
| Preparation | In a large saucepan over medium heat, heat olive oil.
Stir in garlic, carrot and onion and cook until softened, 4 to 5 minutes.
Add rice, stirring to coat, and cook until golden and fragrant, 3 minutes.
Add stock and increase temperature to high; bring to a boil, stirring occasionally to keep rice from sticking to pan. Once at full boil, reduce heat to low so stock is simmering and cover; cook for 12 to 15 minutes until all water is absorbed. Remove from heat, remove lid, fluff rice with a fork and cover tightly again to steam, 5 minutes. Remove lid, season with salt and pepper to taste and fold in pistachios, currants, mint and parsley. Serve hot.
Serves | 6 to 8 |
- 1 cup Greek yogurt
- 3 medium lemons, juiced, zest peeled off in large strips
- 4 garlic cloves, smashed
- 1 medium white onion, roughly chopped
- ¼ cup olive oil
- 2 tsp kosher salt, plus more for cooking
- 1 tsp freshly ground black pepper, plus more for cooking
- 3 lbs boneless, skinless chicken thighs, sliced into 3-inch strips
- ¼ cup vegetable oil
| Preparation | In a large bowl, stir together Greek yogurt, lemon juice and zest, garlic, onion, olive oil, salt and pepper. Add chicken and mix until pieces are coated; cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
Prepare an outdoor grill for medium-high heat and oil grates; remove chicken from refrigerator to take off chill. Thread chicken onto skewers, shaking off excess marinade; season with salt and pepper on all sides. Brush skewers with vegetable oil and grill on all sides until internal temperature reaches 165°F, 22 to 25 minutes. Divide onto plates and serve over pilaf.