Pilaf

Pilaf is rice cooked by absorbing seasoned stock or water, often with onion and spices. Many recipes first coat the grains in fat, then add the liquid and cook them covered so they stay separate and flavourful.

Rinse the rice until the water runs mostly clear, then drain it well. Soften chopped onion, stir in the rice until glossy, add hot stock, cover and simmer gently until the liquid is absorbed; leave it covered off the heat for 5–10 minutes, then fluff with a fork.

Long-grain rice, such as basmati, is a reliable choice because its grains tend to stay separate. Short-grain rice is starchier and can turn sticky, which suits creamy rice dishes better than a loose pilaf.

Yes. Use water and build flavour by frying onion in butter or oil with spices such as cumin, cinnamon or cardamom; a bay leaf or a handful of toasted nuts can add depth too. Salt the cooking liquid, then remove whole spices before serving.

Pilaf works well beside grilled vegetables, roast chicken, lamb or fish, and it can be made into a meal with chickpeas or lentils. Add herbs, toasted almonds or raisins for a classic sweet-and-savoury finish.

Cool it promptly, transfer it to a covered container and refrigerate within two hours; eat within 48 hours. Reheat only once until steaming hot throughout, adding a splash of water if the grains have dried out.

Pilaf recipes often include oil or butter and stock, so their energy content can be higher than plain cooked rice. For comparison, rice pilaf has 137 kcal per 100 g, while pilaf has 212 kcal per 100 g.

Yes. Freeze it in meal-sized portions as soon as it has cooled, and use within about a month for the best texture. Defrost it in the fridge and reheat until steaming hot, or reheat from frozen with a little water in a covered pan.