Rinse the rice under cold running water until the water runs nearly clear (about 30–45 seconds). This removes surface starch so the grains cook up fluffy and separate rather than gummy.

Drain the rice in a fine-mesh sieve and let sit while you prepare aromatics. Meanwhile, warm the stock in a small saucepan until steaming. Using hot stock keeps the cooking temperature steady and prevents the rice from seizing when added.

Heat a heavy-bottomed 3-quart saucepan or Dutch oven over medium heat. Add the olive oil and butter. When the butter foams and the oil shimmers (about 45 seconds), add the diced onion and 1/4 teaspoon of the salt. Sweat the onion (6–8 minutes) until soft and translucent but not browned — this extracts and sweetens the onion’s sugars and builds a subtle base flavor for the pilaf.

Add the minced garlic and cook 30–45 seconds until fragrant. Don’t let garlic brown; gentle cooking releases its volatile aromatics without bitterness.

Add the diced tomatoes and the optional 1/2 teaspoon sugar. Cook, stirring occasionally, until the tomatoes break down and concentrate (6–8 minutes). This step concentrates tomato flavor and reduces excess water so the rice cooks to the right texture rather than becoming mushy.

Add the drained rice to the pot and stir to coat every grain with the tomato-onion mixture and oil (about 1–2 minutes). Toasting the rice briefly develops a subtle nutty flavor and helps the exterior firm up so the grains stay separate after cooking.

Pour in the hot stock, add the remaining 1 1/4 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper, stir once to level the rice, and bring to a lively simmer over medium-high heat. Stirring once helps distribute aromatics; after this point you should leave the rice undisturbed so steam can cook it evenly.

When the liquid comes to a steady simmer (small bubbles across the surface), reduce the heat to low, cover tightly with a fitted lid, and cook 15 minutes without lifting the lid. Cooking undisturbed traps steam and ensures consistent, al dente grains.

Turn off the heat and let the rice rest, covered, for 8–10 minutes. Resting lets residual steam finish cooking the rice gently and firms the grains so the pilaf isn’t wet or sticky.

Remove the lid and fluff the rice gently with a fork to separate grains. Stir in the chopped parsley, lemon zest (if using), and a final small pinch of freshly grated nutmeg. Fresh nutmeg is volatile — grating it at the end preserves its warm, floral aroma that brightens the tomato and garlic.

Taste and adjust seasoning with more salt and pepper as needed. Transfer to a warmed serving bowl and finish with an optional drizzle of extra-virgin olive oil or a small pat of butter to add sheen and richness prior to serving.