1 medium onion
4 garlic cloves
2 tablespoons extra-virgin olive oil
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
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.