Fresh herbs are essential for this dish, but use whatever mixture suits your taste or complements the main course. Serve the pilaff as a side dish to accompany meat, poultry or game.

2 tbsp oil
2 tbsp butter
1 cup uncooked long grain rice
2 1/2 cups boiling water
Pinch of salt and freshly ground black pepper
1 1/2 cups finely chopped fresh herbs (parsley, thyme, marjoram, basil)
1 small bunch of green onions, finely chopped)

1- Heat the oil in a large, heavy-based saucepan and add the butter. When foaming, add the rice and cook over a moderate heat for about 2 minutes, stirring constantly.

2- When the rice begins to look opaque, add water, salt and pepper and bring to a boil, stirring occasionally.

3- Cover the pan and reduce the heat. Simmer very gently, without stirring, for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Add extra liquid or pour some off as necessary during cooking.

4- Stir the herbs and green onions into the rice. Cover the pan and leave to stand for about 5 minutes before serving