I start by heating butter and olive oil in a saucepan over medium heat. I add the rice and stir it for 2 to 3 minutes until it smells nutty. This step gives the pilaf its signature flavor.

Next, I add chopped onion and garlic. I stir and cook them until soft and fragrant. You will notice the kitchen already smells amazing at this point.

I pour in the chicken broth, then add salt and black pepper. I bring everything to a gentle boil, then cover the pan and reduce the heat to low.

After about 15 minutes, the rice is tender and fluffy. I turn off the heat, sprinkle dried parsley, and gently fluff the rice with a fork before serving.