Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, until softened, 3 to 5 minutes.
Stir in the rice, broth, and 1 teaspoon salt. Bring to a boil, cover, reduce heat, and simmer until the rice is tender and the liquid is absorbed, 50 to 55 minutes.
Remove the pilaf from the heat and let sit 5 minutes; fluff with a fork. Fold in the dill and serve warm.