This Mediterranean Pilaf Is the Best of Two Worlds

Braised vegetables and a generous amount of spice and fresh herbs give this pilaf layers of flavor. Lynda Balslev for Tastefood

This dish is inspired by two rice dishes: pilaf and maqluba.

In a pilaf, the rice is sautéed to lightly toast the grains and then steamed in a flavorful broth, along with aromatics such as onion, garlic, and spices such as cumin and coriander. When ready to serve, the rice is fluffed to separate the grains and prevent stickiness. Handfuls of fresh herbs and chopped nuts, such as almonds, pine nuts, or pistachios, are often added for fresh flavor and texture.