Jeweled Pilaf Pilaf with preserved lemon

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the celery and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the jeweled pilaf and let it charred, undisturbed, so it takes on real color before you stir.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Serve warm, ideally with something to soak up the sauce.