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Golden Spiced Caramelized Onion Pilaf

A fragrant and vibrant side dish featuring fluffy basmati rice, sweet caramelized red onions, and a zesty lemon kick.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 2 cups basmati rice rinsed thoroughly
  • 3 cups vegetable broth low sodium
  • 2 tbsp olive oil
Aromatics & Spices
  • 2 red onions large, sliced into rings
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
Garnish
  • 1 lemon juiced, plus wedges
  • 0.5 cup fresh parsley chopped

Equipment

  • Large Skillet or Dutch Oven with Lid
  • Fine-mesh sieve
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Rinse the basmati rice in a sieve under cold water until the water runs clear. Drain well.
  2. Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 10-15 minutes, stirring often, until soft and caramelized. Remove half for garnish.
  3. Add turmeric, cumin, coriander, salt, and pepper to the remaining onions in the pan. Stir for 1 minute until fragrant.
  4. Add the drained rice to the pan. Stir to coat the grains in the spiced oil and toast for 2-3 minutes.
  5. Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 15-18 minutes.
  6. Remove from heat and let sit, covered, for 10 minutes to steam.
  7. Fluff the rice with a fork. Stir in lemon juice and fresh parsley.
  8. Transfer to a serving bowl, top with reserved caramelized onions and lemon wedges.

Notes

For extra protein, you can add chickpeas or toasted pine nuts to the finished dish. If you do not have vegetable broth, water works fine but you may need to increase the salt.