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Kurdish-Style Basmati Rice Pilaf

This Kurdish-Style Basmati Rice Pilaf celebrates the region’s love of perfectly steamed, fragrant grains. In Kurdish homes, rice symbolizes hospitality and celebration—each fluffy kernel is infused with caramelized onions and finished with golden tiny bubbles that signal doneness. The technique of slow stirring and tight covering ensures minimal evaporation, resulting in tender rice with subtle onion sweetness and a glossy finish. Served at family gatherings or festive feasts, this pilaf exemplifies Middle Eastern warmth and communal dining. A half cube of chicken stock deepens the savory backbone, while a drizzle of vegetable oil keeps grains distinct. Simple yet precise, the recipe honors centuries of Anatolian and Kurdish traditions, where rice dishes are both everyday comfort and ceremonial centerpiece.

Side | Kurdish | Dairy-Free | Egg-Free | Nut-Free | Shellfish-Free | Pilaf | Mixing Bowl | Pot | Basmati Rice | Chicken Stock | Onion | Vegetable Oil | Sautéing | Simmering | Soaking | Steaming | Family Gathering | Festive | Under 1 Hour
Time to complete

Prep

10min

Cook

32min

Wait

22min

Total

1h 4min

Ingredients (Makes 4 servings)

Ingredients

  • 2 cups (370 g) Basmati or Kurdish rice
  • 1 large onion (about 150 g; 5 oz), diced
  • 3–4 tbsp (45–60 mL) vegetable oil
  • 1 tbsp (18 g) kosher salt
  • ½ cube chicken stock

Rice Soaking & Cooking

  • 480 mL (2 cups) water
Nutrition Information (per 100g)
  • Calories: 150 kcal
  • Fat: 4 g
  • Protein: 3 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
Directions

Soak Rice

  • 1. Place the rice in a large bowl and cover with warm water. Let soak for 20 minutes, then drain thoroughly.

Sauté Onion

  • 2. Heat oil in a medium pot over medium heat. Add diced onion and salt; cook, stirring occasionally, until golden brown, about 7 minutes.

Cook Rice

  • 3. Pour 480 mL (2 cups) water into the pot and bring to a boil. Add drained rice, then stir very slowly until tiny bubbles rise across the surface.

Steam Pilaf

  • 4. Cover the pot tightly to prevent evaporation. Reduce heat to very low and cook undisturbed for 20–25 minutes.

Finish & Rest

  • 5. Remove lid and gently fluff the rice. Let stand off the heat for 2–3 minutes (or up to 10 more minutes if grains need additional tenderizing).
Cookix's Secrets

Cover Seal

  • Wrap the lid edge with foil or use a tight-fitting lid to trap steam and avoid sticky, undercooked rice.

Herb Infusion

  • Add a sprig of fresh thyme or a bay leaf to the water before cooking for subtle herbal notes.

Nutty Crunch

  • Stir in toasted pine nuts or slivered almonds just before serving for a crunchy texture contrast.

Onion Browning

  • Cook onions until deep golden but not burnt to develop sweet, nutty flavors.

Resting

  • Allow the rice to rest uncovered for a few minutes to let steam evaporate and grains fully separate.

Rice Selection

  • Use high-quality aged Basmati rice for the most fragrant aroma and longest, separate grains.

Spice Twist

  • Sprinkle ground cumin or a pinch of turmeric into the onions for warm, earthy undertones.

Stirring Technique

  • Stir slowly and consistently to prevent hot spots and ensure uniform bubble formation.

Vegan Option

  • Replace the chicken stock cube with vegetable stock and use olive oil instead of vegetable oil.

Vegetable Boost

  • Fold in finely diced carrots or peas during the last 5 minutes of cooking for color and nutrition.