Pilaf, Many Ways

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home

By Mark Bittman

Published 2005

  • About

The procedure for basic pilaf—and here I’m focusing on the Middle Eastern rather than the Indian variety—is much simpler than that for risotto but truly no less rewarding. And like risotto’s, it’s technique can lead you to many different dishes; note the variations, which are just a fraction of what you can do.

Long-grain rice (basmati is best) is the one to use here.

Leftover pilaf can be successfully reheated in a microwave; no kidding. Just add a tiny bit of water first.<