Pilaf, Many Ways

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.<