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This week's recipes from the L.A. Times Test Kitchen

October 27, 2012|By Noelle Carter
  • Rice pilaf with chickpeas, lentils and browned onions.
Rice pilaf with chickpeas, lentils and browned onions. (Christina House / Los Angeles…)

This week, Food editor Russ Parsons shares the secret to perfect rice pilaf. It's all in the technique:

"I've been cooking rice for more than 30 years and just now discovered I've been doing it all wrong.

"My epiphany came — as have so many others lately — from cookbook writer Yotam Ottolenghi. I was grilling some spiny lobsters from Pearson's Port in Newport Beach and found a recipe for pilaf with saffron, dates and almonds in one of his columns in the British newspaper the Guardian that sounded like it might be the perfect accompaniment.

"And then I read it. The technique was something I'd never seen before. It seemed so crazy I really had to try it.

Russ shares the technique, along with steps to making the perfect pilaf. Don't worry, he also shares recipes!

This week's recipes include:

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