Caramelize the Onions

In a large skillet, heat 1 tablespoon olive oil over medium-low heat.

Add the thinly sliced onions and cook slowly, stirring every few minutes.

Continue cooking for 20–25 minutes, until the onions are deeply golden and caramelized.

Tip: Don’t rush this step—slow cooking develops the best flavor.

Remove from heat and set aside.

Sauté the Garlic and Prepare the Rice

In a medium saucepan, melt 4 tablespoons of butter over medium heat.

Once melted and lightly golden, add the minced garlic and sauté for 1 minute, until fragrant.

Toast the Rice

Add the rinsed jasmine rice to the garlic-butter mixture.

Stir well to coat all the grains evenly—this helps enhance the rice’s flavor and keeps it fluffy.

Combine and Cook

Pour in 3 cups of chicken broth.

Add the caramelized onions, salt, black pepper, and turmeric (if using).

Stir to combine, then increase the heat to medium-high and bring to a gentle boil.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

Do not remove the lid during cooking—let the rice absorb all the liquid.

Rest and Fluff

Remove the saucepan from heat and keep it covered. Let the rice rest for 5 minutes.

After resting, use a fork to fluff the rice, separating the grains gently.

Serve

Transfer the rice to a serving bowl or plate.

Garnish with fresh chopped parsley. Serve warm.