GOLDEN RICE PILAF WITH CINNAMON ROASTED ONIONS
Posted on June 30 2025
Gently spiced and visually stunning!
Golden Rice Pilaf with Cinnamon Roasted Onions
Rated 5.0 stars by 1 users
Category
Side
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Curio Kitchen
This sunny pilaf is a showstopper with a topping of spiced, caramelized onions. To make it a meal, pair with roasted chicken or grilled fish. Leftovers make a quick, comforting breakfast — warm the pilaf gently and top with a fried egg.
Notes: Be sure to rinse the rice thoroughly before cooking; this extra step helps ensure fluffy pilaf. Taking time to sauté the aromatics and bloom the spices in olive oil layers and deepens flavor. Make the pilaf your own by swapping out nuts and herbs, or adding frozen peas or dried fruit such as golden raisins or chopped apricots.
Ingredients
-
¼ teaspoon ground cumin
-
½ teaspoon ground cassia cinnamon
- ½ teaspoon sea salt
- 1 tablespoons olive oil
- 2 red onions, halved and sliced lengthwise into 1/4-inch thick slices
- 1 teaspoon lemon juice
-
2 tablespoons olive oil
- 8 scallions, whites minced and greens thinly sliced, separated
- 1 fennel bulb, finely chopped
- 1½ teaspoons sea salt
- 2 cloves garlic, grated or minced
-
½ teaspoon ground cumin
-
1½ teaspoons ground turmeric
- 2 cups long grain white rice, rinsed and drained
- ½ cup fresh dill, chopped
- 2½ tablespoons lemon juice
- 1 cup toasted almonds, roughly chopped
For the onions:
For the pilaf:
Directions
Make the onions Preheat the oven to 425° F.
- Combine the cumin, cinnamon, and salt in a large bowl. Add olive oil and whisk until a paste forms. Add the onion slices to the bowl and toss with your hands to coat the onions thoroughly with the spice paste.
- Transfer the onions to a baking sheet; reserve the bowl for later. Arrange the onion slices in an even layer and roast until they are soft and well-browned on the bottom, about 15 minutes.
- Return the onions to the bowl. Add the lemon juice and toss to combine.
Make the pilaf Heat the olive oil in a large pot or Dutch oven set over medium heat. When the oil shimmers, add the scallion whites, fennel, and 1/2 teaspoon of the salt. Cook until the vegetables are soft and tender but not starting to brown, 5–10 minutes.
- Add the garlic, cumin, and turmeric. Cook until fragrant, about 30 seconds. Add the drained rice and cook, stirring, until any excess moisture evaporates. Add 3 cups water and the remaining 1 teaspoon of salt. Stir to combine and make sure all rice grains are submerged. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- Remove the pan from the heat, and check to make sure all the water has been absorbed, draining off any residual water. Cover the pot with a clean kitchen towel and place the lid on top of the towel. Let steam for 10 minutes.
- Fluff the rice with a fork. Gently fold in the reserved scallion greens, chopped dill, lemon juice, and almonds.
Serve Spread the pilaf on a platter, place in a serving bowl, or scoop into individual bowls and top with the still-warm roasted onions.
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