The ULTIMATE yellow Middle Eastern Rice - Tangy, Umami and Earthy

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water with seasoning

Chicken broth enhances flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar

Cranberries add tartness.

Wash rice in a strainer until water runs clear, about three times.

Let the washed rice strain.

Dice 2 brown or Spanish onions into medium-sized squares.

Dice 2 plum tomatoes, de-seeding them first.

Slice 1 green chili into small rings (optional).

In a thick-bottomed pot, heat 2 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat until melted.

Add diced onions to the pot and sauté for 5-7 minutes until softened.

Stir in 3 minced garlic cloves and cook for another minute.

Add sliced green chili and diced tomatoes to the pot and stir.

Add 3 small black limes, 2 bay leaves, 2 cloves, and 2 cardamom pods to the pot and sauté for 3-5 minutes.

Add 1.5 teaspoons of salt and 0.5 teaspoon of black pepper to the pot.

Add 0.75 teaspoon of turmeric and stir in the washed rice.

Pour in 4 tablespoons of lemon juice and 200 milliliters of concentrated chicken stock until rice is just submerged.

Bring to a boil, then cover with a tight-fitting lid and reduce heat to low.

Simmer for 20 minutes, then fluff rice with a fork and steam for a couple more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens