Rice Pilaf

Rinse the rice. Wash the rice very well in cold water until the water is clear. Let it soak in cold water for about 10 minutes or so while you soften the veggies.

Soften the aromatics. In a large heavy pan with a lid, heat the olive oil over medium-high. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly, until softened. Stir in the peas and carrots.

Season the veggies. Stir in the coriander, paprika, Aleppo pepper, turmeric, and a good pinch of salt. Cook for another 5 minutes or so, tossing regularly until the spices have toasted and the carrots have softened.

Cook the rice. Drain the rice well and add it to the pan with the veggies. Toss around to make sure the rice is well-coated with the spices. Pour in the water and season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes, until the rice is cooked through and has absorbed all the liquid.

Meanwhile, toast the nuts. Heat a good drizzle of olive oil over medium to medium-low heat. Add the nuts and stir until fragrant and golden, about 5 minutes (keep a close eye, stir, and adjust the heat to ensure they don’t burn).

Rest and serve. Allow the rice to rest, covered and off the heat, for about 5 to 10 minutes. Top with the nut mixture and serve.