Pilaf

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.

2. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

3. Add minced garlic and sauté for another minute until fragrant.

4. Stir in diced carrot and chopped red bell pepper. Cook for 5-7 minutes until vegetables begin to soften.

5. Sprinkle in ground cumin, ground coriander, turmeric, salt, and pepper. Stir well to coat the vegetables with spices.

6. Add the rinsed rice to the pan and cook, stirring frequently, for about 2 minutes to lightly toast the rice.

7. Pour the chicken or vegetable broth over the rice and vegetables. Bring to a boil.

8. Reduce heat to low, cover with a lid, and simmer for 15-20 minutes without lifting the lid.

9. Remove from heat and let sit, covered, for an additional 5 minutes to allow steam to finish cooking the rice.

10. Fluff the pilaf with a fork, taste and adjust seasoning if desired.

11. Garnish with freshly chopped parsley before serving.