Prep (5 minutes):

1. Rinse the rice: In a fine-mesh strainer, rinse the rice thoroughly under cold running water until the water runs clear. Rinsing removes excess starch, which helps prevent the rice from becoming sticky.

2. Minced garlic: Finely chop or mince the garlic clove.

3. Saffron (optional): If using saffron, crush the saffron threads between your fingers or mortar and pestle to release their flavor. Saffron is an expensive spice, so a little goes a long way.

Cooking (20 minutes):

1. Heat the broth: In a saucepan, bring the chicken broth (or vegetable broth) to a boil over medium heat.

2. Add the ingredients: Once the broth is boiling, add the rinsed rice, minced garlic, Himalayan pink salt, black pepper, dried parsley flakes, and ground cardamom. Stir well to combine all the ingredients.

3. Simmer the rice: Reduce the heat to low, cover the saucepan tightly with a lid, and simmer the rice for 18-20 minutes.
   Tip 1: Don't peek! Resist the urge to lift the lid and peek at the rice while it's simmering. The steam is important for cooking the rice evenly.
   Tip 2: Absorption method: The rice is cooked using the absorption method. This means that all the liquid is absorbed by the rice during cooking.

4. Check for doneness: After 18-20 minutes, fluff the rice gently with a fork to check for doneness. The rice should be cooked through, the grains should be separate and fluffy, and there should be no remaining liquid in the pot. If the rice is still a bit too firm, continue simmering for a few more minutes with the lid on.

Finishing Touches (5 minutes):

1. Fluff the rice: Once the rice is cooked, remove the pan from the heat. Fluff the rice gently with a fork to separate the grains and prevent them from clumping.

2. Saffron (optional): If using saffron, stir the crushed saffron threads into the fluffy rice. The saffron will add a beautiful golden color and a subtle floral aroma to the rice pilaf.

3. Serve immediately:  Serve the herb rice pilaf hot as a delicious side dish with your favorite main course.

Tips:

• Toasting the rice (optional): For an extra nutty flavor, you can toast the rinsed rice in a tablespoon of butter or olive oil over medium heat for a minute or two before adding the broth.

• Experiment with different herbs: You can substitute or add other dried herbs to the recipe, such as thyme, oregano, or rosemary.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Enjoy this delicious and easy herb rice pilaf recipe!