Rice Pilaf

Name: Rice Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp butter; 1/2 cup diced onion; 1/4 cup broken vermicelli or orzo (optional); 1 1/2 cups long-grain white rice, rinsed; 3 cups chicken or vegetable broth; 1/2 tsp salt; 2 tbsp chopped parsley, for garnish

6 servings10 min prep25 min cookEasy

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The Story Behind It

The Tale of Rice Pilaf

Story updated September 18, 2026

Pilaf, or pilau, has ancient roots in Persian and Central Asian cooking, where rice is cooked in seasoned broth, later spreading through the Ottoman Empire and South Asia via trade and conquest. Countless regional versions exist across the Middle East and South Asia today.

Ingredients

Scale:· 6 servings

2 tbsp butter
1/2 cup diced onion
1/4 cup broken vermicelli or orzo (optional)
1 1/2 cups long-grain white rice, rinsed
3 cups chicken or vegetable broth
1/2 tsp salt
2 tbsp chopped parsley, for garnish

Instructions

1Melt the butter in a saucepan over medium heat and cook the onion until soft, about 4 minutes.
2If using vermicelli, add it now and toast until golden brown, stirring constantly so it does not burn.
3Stir in the rinsed rice and cook for 1-2 minutes to lightly toast the grains.
4Pour in the broth and salt, bring to a boil, then cover and reduce heat to low.
5Simmer for 18 minutes without lifting the lid, then remove from heat and let stand covered for 5 minutes.
6Fluff with a fork and sprinkle with parsley before serving.

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