Traditional pilaf

A recipe by Alexander Papandreou
40 min 6 servings
  • 80g butter Lurpak®
  • 180g onion, finely chopped
  • 500g rice for pilaf
  • 850 ml vegetable stock

For the aromatic bouquet:

  • 2-4 leek leaves, from the external side
  • 1-2 cloves
  • A few parsley sprigs
  • 1-2 laurel leaves
Traditional pilaf

Preparation

Place laurel, cloves and parsley inside 2-3 leek leaves and tie them well using a culinary cord creating a cylindrical shape to make your aromatic bouquet.

On a chopping board, using a sharp knife, chop the onion very finely.

Place an oven casserole dish, over medium heat and add 80g of butter. As soon as the Lurpak® butter melts, sauté the onion on low heat and add the rice for pilaf, chicken stock, aromatic bouquet, salt and freshly ground pepper.

Cover the casserole dish with a lid or parchment paper creating a hole in the middle and bake in the oven for 18-20 minutes at 200C/fan.

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