Aromatic rice pilaf

Part 1 The Preparation

Part 2 Cooking this delicious rice pilaf

1- Saute the onions in the fat of your choice for two to three minutes or until the onions are soft and translucent.

2- Pour the chicken broth over the onions and let it come to a boil.

3- Add the rice, all spice, black pepper and salt (Optional)(Store Bought Broths do contain sodium(salt) Give it a mix, cover the lid and let it come to a boil over high heat after which reduce the heat to medium low and cook for 15 to 20 minutes or until the broth is absorbed by the rice. (For all the vegetarians and vegans out there - you can also make this recipe with vegetable broth)
4- Saute the pine nuts in 1/2 a spoon of oil for few moments and as soon as they change color transfer them to a small container. (The Pine Nuts will burn if left in the hot pan.)

5- Saute the almonds in the same pan and remove them into a small container once they change color.

6- Once the rice is fully cooked, transfer it into a serving dish and decorate it with the sauted pine nuts and almonds.

Other spellings for this pilaf are: Polows, pulao,

Let me know if you tried Aromatic Rice Pilaf a delicious Middle Eastern recipe.

  1. 1 Cup of Long Grain Rice
  2. 2 Cups chicken or Beef Broth (For Vegetarians use Vegetable Broth)
  3. 1 Large Onion Finely Chopped
  4. 1 Teaspoon Ground Allspice
  5. 1/2 Teaspoon Black Pepper
  6. 1 Tablespoon Vegetable Ghee (or 3 Tablespoons of Vegetable Oil)
  7. 1/2 Cup Pine Nuts (Optional)
  8. 1/2 Cup Sliced Almonds (Optional)
This pilaf is delicious with salad or greens. It is also a great dish to accompany roasted or barbecue chicken, steak and all kind of kebobs.