For ➏-➑400 g white long grain rice
2 ts chicken fat or olive oil
20 g chopped onion, scallions or yellow onion
20 g chopped celery
1 l stock
2 ts seasoned salt
¼ ts ground pepper
⅛ ts cayenne
Read the instructions how the cook the rice. Use chicken or vegetable stock.
Heat stock.
Meanwhile heat a large skillet on medium high heat. Melt the chicken fat (or oil), so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of ms. Add the onions and celery and cook a few m longer, until the onions begin to soften.
Add seasoning.
Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook. Usually between 15 to 25 m.
Remove the pan from the heat and let sit for 10 m, covered. At no point during the cooking of the rice should you uncover the pan.
Fluff with a fork to serve. Mix in heated peas, chopped parsley, toasted almonds, or raisins to change taste.
Pilaf is a dish in which a rice is cooked in a seasoned broth (zirvak). The rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices. It's a main side dish in France. The English term pilaf is borrowed directly from Turkish, which in turn comes from Persian and Hindi pulav, and ultimately derives from Sanskrit pulaka. Depending on the local cuisine, it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central and South Asian, East African, Latin American and Caribbean cuisines, with related names as polo, polao, pilau, pilav, pilaff, plov, pulao or pilafi.
