Skip to main content
LoginSign Up
Lemon and Herb Pilaf with Hazelnuts

Lemon and Herb Pilaf with Hazelnuts

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This simple pilaf gets bright flavor from heaps of fresh parsley and tarragon, along with a good measure of lemon juice and zest. We liked basmati rice best because the grains retain their shape well, but jasmine rice works as well. Rinsing the rice in a mesh strainer removes excess starch and helps ensure that the grains cook up light and fluffy; rinse until the water runs almost clear, then drain well to remove excess moisture. This recipe can be easily doubled and prepared in a Dutch oven.

Tip

Don’t forget to remove the hazelnuts' papery skins after toasting but before chopping. The best way to do this is by enclosing the nuts in a kitchen towel and rubbing vigorously; don't worry if they're not completely skin-free.

Ingredients
  • 3

    tablespoons salted butter

  • 1 ½

    cups basmati rice, rinsed and drained

  • 2

    medium shallots, minced

  • 2

    teaspoons ground coriander

  • Kosher salt and ground black pepper

  • 2

    cups water

  • ¼

    cup lemon juice, plus 1 tablespoon grated lemon zest (2 to 3 lemons)

  • 1

    cup roughly chopped fresh flat-leaf parsley leaves

  • ½

    cup finely chopped fresh tarragon

  • 1

    cup hazelnuts, toasted, skinned and finely chopped

Step 1

In a large saucepan over medium, melt the butter. Add the rice, shallots, coriander and 2 teaspoons salt. Cook, stirring occasionally, until the rice is just beginning to brown, 2 to 3 minutes.

Stir in the water and bring to a boil over medium-high, then reduce to low, cover and cook until the rice is tender and has absorbed the water, 10 to 12 minutes.

Step 2

Off heat, stir in the lemon juice. Drape a kitchen towel over the pot, cover and let sit for 5 minutes.

Fluff the rice with a fork, then stir in the parsley, tarragon, lemon zest and hazelnuts. Taste and season with salt and pepper.

Featured in