Turkish Rice

Submerge the rice in a bowl of cool water and squeeze it in your hands to release starch.
Drain and rinse the rice in a fine-mesh strainer under cool water until the water runs clear. Let it drain and dry for a few minutes.
Set a wide pot over medium heat and add the olive oil. After 90 seconds, when the oil is hot, add the minced onion and orzo. Stir-fry for 3 minutes until the onion is fragrant and the orzo is very lightly browned
Add the rice, dried mint, ground coriander, and pepper paste. Stir to coat the rice evenly.
Pour in the vegetable stock or water and add the salt. Bring to a boil over high heat.
Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 17 minutes without lifting the lid.
Remove the pot from the heat and let it rest, covered, for 10 minutes. Uncover and gently fluff the rice with a fork.
If using garnishes, top with fried onions and chopped parsley before serving.