Pilaf, our favorite rice dish, has a long history that goes back to ancient Persia. Famous for its aromatic flavors and an array of ingredients, pilaf has made its way across the continents and ...

Note: Basmati rice cooks quite quickly; other types of rice may take up to 15 minutes. Other good things to add to pilaf: Fresh spices, cubes of cooked chorizo, ham or bacon, freshly cooked ...

After the rice has steamed, you'll invert the pot and uncover the finished pilaf for a dramatic reveal. In Farsi (or Persian), "sabzi" means "greens" — a huge category of ingredients in Iranian ...

the steaming plates are removed and the rice is fluffed into the mix. The entire cooking process takes around six hours and is a labor of love. Mirkomil: To cook a good pilaf and hear ...

The Star’s Slow Cooker Rice Pilaf came about as a way to get kids to eat yellow squash. Thanks to the long, slow cooking time, the squash seems to “blend” right into the rice. FILE PHOTO The ...

This buttery rice pilaf fits the bill perfectly. Making rice pilaf isn’t difficult, but it’s a delicate balance of coaxing lots of flavor into the rice and pasta, and getting just the right texture in ...

Place the rice in the warm water and set aside to soak. • Slice the onions and place a pot with salt and oil over medium heat. • Continually stir for 15 minutes until the onions caramelise.