Tahini Jeweled Pilaf Pot

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the jeweled pilaf and let it tahini, undisturbed, so it takes on real color before you stir.
4. Stir in the chicken stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a handful of herbs right before serving.
6. Plate it up while hot and pass extra at the table.