Ingredients

1 medium onion

4 garlic cloves

2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 cup long grain white rice (such as jasmine or basmati)

1½ teaspoons curry powder

1 cup frozen peas or carrots

½ bunch parsley, tough stems removed

¼ cup roasted, unsalted pistachios or almonds

1 lime

Directions

Step 1: Peel 1 onion and 4 garlic cloves and finely chop both; set aside.

Step 2: Heat 2 Tbsp. oil in a Dutch oven or medium pot over medium. Cook onion and garlic, stirring often with a wooden spoon, until onion is translucent, about 5 minutes. Season with salt and pepper.

Step 3: Add 1 cup rice and stir until each grain is coated in oil, then continue to cook, stirring often, until ends of grains are almost translucent, about 3 minutes.

Step 4: Stir in 1½ tsp. curry powder until rice is coated and curry is sticking to bottom of pot, about 1 minute

Step 5: Add 1½ cups water and stir, scraping bottom of pot with spoon to loosen spices. Bring to a simmer, then reduce heat to low and cover pot.

Step 6: Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Drape a kitchen towel over pot. Place lid on top and let rice continue to gently steam about 5 minutes (this also makes it fluffier).

Step 7: While pilaf is resting, coarsely chop ½ bunch parsley and ¼ cup pistachios. Cut 1 limeinto wedges.

Step 8: Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and parsley.

Step 9: Transfer to a serving bowl. Serve with lime wedges.