Pilaf is a dish of which cultures across the world have a version. It is a simple recipe but with good stock makes for a truly delicious side with plenty of flavour. You can easily adapt this recipe, adding whole green cardamom pods, cinnamon sticks or other spices when you add the onion or shallot. You could also stir through chopped herbs such as parsley or dill at the end of cooking.
Serves 4-6
Ingredients:
25g butter
1 small onion (about 125g) or 2 shallots, finely chopped
300g basmati rice
750ml chicken or vegetable stock
salt and pepper
Method:
Preheat the oven to 170’C if cooking the rice in the oven. It can also be coked on the hob.
Place a saucepan or casserole pot on a medium heat and add the butter. When it is melted and foaming add the chopped onion or shallot ,season with salt and pepper, put on the lid, turn the heat to low and cook until the onion is soft, about 8-10 minutes.
Add the rice and stir on the heat for 2 minutes then add the stock and some salt and pepper, bring to the boil and simmer on a low heat on the hob or bake in the preheated oven for about 10 minutes, until the rice is just cooked and all the liquid absorbed.
Cover and keep warm if you need to.
