Zucchini Pilaf

Dice the onions finely and slice the zucchini into thin half-moons, removing the seeds if they are large.

Heat the butter in a large, heavy-bottomed pot over medium heat until foaming.

Add the diced onions and sauté until soft and translucent, stirring occasionally.

Stir in the rice and cook, stirring constantly, until the grains are lightly toasted and opaque.

Add the sliced zucchini and stir to combine with the rice and onions.

Pour in the milk and season generously with salt and pepper to taste.

Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and cook without stirring until the rice is tender and the liquid is absorbed.

Remove from heat and let rest, covered, for 5 minutes to allow the pilaf to set.

Fluff the pilaf gently with a fork and stir in the chopped dill, adjusting seasoning as needed before serving.