Best 2 Lebanese Restaurant Rice Pilaf Recipes

Embark on a culinary journey to the heart of the Middle East with our exquisite Lebanese Restaurant Rice Pilaf. This iconic dish, a staple in Lebanese cuisine, is renowned for its fluffy texture, aromatic flavors, and versatility as a perfect accompaniment to a variety of dishes. Our comprehensive guide presents two delectable recipes, each offering a unique twist on this classic.

The first recipe, Traditional Lebanese Rice Pilaf, embodies the essence of this beloved dish. With its simple yet flavorful ingredients, it captures the authentic taste of Lebanese culinary heritage. Basmati rice, the star of the show, is carefully cooked in a flavorful broth infused with aromatic spices and herbs like cumin, coriander, and mint. The result is a perfectly cooked, fluffy rice pilaf that bursts with Middle Eastern flavors.

The second recipe, Jeweled Lebanese Rice Pilaf, elevates the classic dish to a new level of elegance. This show-stopping version incorporates a vibrant array of colorful ingredients, including diced vegetables, nuts, and dried fruits. Each ingredient adds a unique texture and flavor, creating a visually stunning and tantalizing dish that is sure to impress your guests.

Whether you prefer the simplicity of the Traditional Lebanese Rice Pilaf or the vibrant flavors of the Jeweled Lebanese Rice Pilaf, our recipes provide step-by-step instructions and helpful tips to ensure success in your culinary adventure. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious journey to the heart of Lebanese cuisine.

Let's cook with our recipes!

LEBANESE RICE PILAF

Lebanese Rice Pilaf image

This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired.

Provided by rollersgirl

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup thin spaghetti, broken up into 1/2 inch pieces
2 1/2 tablespoons clarified butter or 2 1/2 tablespoons olive oil
2 cups long grain rice
4 cups boiling water
1 1/2 teaspoons salt
1/4 cup toasted pine nuts
1 pinch ground cinnamon

Steps:

Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.

Nutrition Facts : Calories 458.1, Fat 13.6, SaturatedFat 5.1, Cholesterol 19.1, Sodium 884.9, Carbohydrate 75.1, Fiber 1.5, Sugar 0.4, Protein 7.8

LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS

Lebanese Lentil/Rice Pilaf With Blackened Onions image

This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.

Provided by Chef Kate

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped of fresh mint

Steps:

Heat 2 tablespoons oil in large saucepan over medium-high heat.
Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
Add broth and lentils; bring to boil.
Reduce heat to medium-low and simmer, covered, 10 minutes.
Stir in rice; return to boil.
Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
Season pilaf to taste with salt and pepper.
Transfer to plates; top with blackened onions.
Place tomatoes and cucumber alongside.
Top pilaf with dollop of yogurt.
Sprinkle with mint.

Nutrition Facts : Calories 451.1, Fat 14.8, SaturatedFat 2.1, Sodium 16.8, Carbohydrate 67, Fiber 15.1, Sugar 8.9, Protein 14.6

Tips:

Use high-quality, long-grain rice for the best results.
Rinse the rice thoroughly before cooking to remove any starch and impurities.
Toast the rice in a little oil before adding the water to help it absorb more flavor.
Use a combination of chicken broth and water for a more flavorful pilaf.
Add aromatics such as onions, garlic, and spices to the rice while it is cooking for extra flavor.
Fluff the rice with a fork before serving to separate the grains and make it light and airy.
Garnish the pilaf with fresh herbs, nuts, or dried fruits for a colorful and flavorful presentation.

Conclusion:

Lebanese restaurant-style rice pilaf is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be customized to your own taste preferences. With its fluffy texture, aromatic flavors, and beautiful presentation, this pilaf is sure to impress your family and friends. So next time you are looking for a side dish that is both delicious and impressive, give this Lebanese restaurant-style rice pilaf a try!