Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.
- 2 tablespoons olive oil
- ½ medium onion, finely chopped
- ½ small fennel bulb, finely chopped, plus ¼ cup coarsely chopped fennel fronds
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 cup jasmine rice
- 1½ cups low-sodium chicken stock
- ¼ cup chopped unsalted, roasted almonds, divided
- 2 tablespoons coarsely chopped fresh cilantro
- Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes. Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
- Add stock, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.
- Stir in fennel fronds and half of almonds. Top with cilantro and remaining almonds.