A delightful twist on a classic rice pilaf, enhanced with aromatic spices and crunchy nuts for a flavorful experience.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning too much.
Stir in the rice and cook for a minute to coat the grains with oil.
This step enhances the nutty flavor of the rice.
Add the boiling water, salt, cinnamon, and turmeric. Stir to combine.
Use a wooden spoon to avoid scratching the pan.
Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes.
Keep the lid on to trap the steam and cook the rice evenly.
Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.
Letting the rice rest helps it absorb any remaining moisture.
Transfer the rice to a serving dish and sprinkle with toasted pine nuts.
For extra flavor, lightly toast the nuts in a dry pan before using.
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