Lemon Rice Pilaf
This lemon rice pilaf toasts rice in butter with onion and garlic, then simmers it in broth and finishes with fresh lemon and toasted almonds for a fragrant side dish ready in 35 minutes. This is the rice that makes plain steamed rice look lazy by comparison, and it takes almost the same amount of hands-on effort. Serve it alongside our Persian-style herb stew with dried lime.
Quick answer: Rice toasted in butter with onion and garlic, then simmered in broth and finished with fresh lemon and toasted almonds. A fragrant side dish ready in 35 minutes that makes plain steamed rice look lazy.
Instructions
Melt the butter in a saucepan over medium heat. Add the diced onion and cook 3-4 minutes until softened. Add the garlic and cook 30 seconds more.
Add the rice and stir for 1-2 minutes to toast it lightly in the butter, coating every grain.
Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer 18-20 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Stir in the lemon juice, lemon zest, and parsley. Top with toasted almonds if using and serve.
Questions people actually ask
Yes, but it needs more liquid and time, closer to 35-40 minutes of simmering. Add about 1/2 cup more broth.
Yes, it reheats well with a splash of broth or water to loosen it. Add the fresh lemon juice and parsley after reheating for the brightest flavor.
Yes, if you use olive oil instead of butter and vegetable broth instead of chicken broth.
It brings out their flavor and adds crunch. Toast them in a dry skillet over medium heat for 2-3 minutes, watching closely so they don't burn.
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