This recipe offers a delightful twist on traditional rice pilaf, featuring aromatic spices and sweet golden raisins for a flavorful side dish.
Heat the olive oil in a heavy saucepan over medium heat.
Using a heavy saucepan ensures even heat distribution, preventing the rice from sticking.
Add the chopped onion and sauté until translucent.
Chop the onion finely to ensure it cooks evenly and blends well with the rice.
Stir in the rice and cook, stirring, until it starts to turn golden.
Toasting the rice enhances its nutty flavor and prevents it from becoming mushy.
Pour in the broth, add turmeric, cinnamon, and salt, and stir to combine.
Warm the broth slightly before adding it to the rice for quicker absorption.
Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
Keep the lid on to trap steam and cook the rice evenly.
In the last 5 minutes of cooking, stir in the raisins.
Soak the raisins in warm water beforehand to make them plump and juicy.
Remove from heat, stir in the parsley, cover, and let sit for 5 minutes.
Letting the rice rest allows the flavors to meld and the grains to firm up.
Fluff the rice with a fork and serve warm.
Fluffing the rice with a fork separates the grains for a better texture.
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