Pine Nut Pilaf

This vegetarian rice pilaf gets its golden color from turmeric and its warm, earthy depth from cumin, with sweet currants and buttery pine nuts adding contrast to every forkful.

Brown rice is the base here, which means a longer simmer than white rice but a nuttier flavor and chewier texture that stands up well to the bold spices. Toast the rice with the cumin and turmeric for a full minute before adding stock. Blooming the spices in hot oil unlocks their fragrance and coats each grain.

The currants go in near the end so they plump up without dissolving into mush. Pine nuts get stirred in off the heat so they stay crunchy rather than softening in the steam. That five-minute rest with the lid on at the end is what lets the last bit of moisture absorb and the grains separate cleanly.

Kitchen Tips

• Use vegetable stock to keep this fully vegetarian, or chicken stock for richer flavor
• Don’t lift the lid during the initial 30-minute simmer or you’ll release the steam the rice needs
• Toast the pine nuts separately in a dry pan first for even more flavor
• Fluff with a fork, never a spoon, to keep the grains from clumping

Variations

• Swap currants for golden raisins or chopped dried apricots
• Add a cinnamon stick to the stock for a more Middle Eastern flavor profile
• Stir in fresh chopped parsley or mint before serving for a bright finish