What kind of rice is used in the Middle East?

Long-grain rice like basmati or jasmine is typically used. Here we use white basmati rice, though you can use brown basmati rice too. Short grain rice like bomba or Misri is also commonly used in the Middle East.

Can I use broth instead of water?

Yes, you can use broth to add even more flavor! Use beef or chicken broth, chicken stock, or vegetable stock. Just remember that if you use chicken or beef broth, the rice won't be vegan anymore.

What is a Middle Eastern rice substitute?

You can add our shallot mixture to any cooked whole grain that you wish! Bulgur is another popular Middle Eastern grain. Keep in mind, water ratios will be different, as well as cooking time.

Middle Eastern Rice

Name: Middle Eastern Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: middle eastern
Ingredients: 2 cups white basmati rice, rinsed and drained well (see notes for brown basmati rice); 1 tablespoon extra virgin olive oil; 3 cups water; ½ teaspoon salt; 2 tablespoons olive oil or ghee; 2 shallots, sliced; 2-4 tablespoons pine nuts or use slivered almonds; lemon zest from one lemon; 1 tablespoon zaatar, sprinkle more on as desired; Garnish: fresh herbs like dill, Italian parsley, or mint, and black pepper

Description

This flavorful Middle Eastern rice is easy and delicious! Made with basmati rice topped with caramelized shallots, zaatar spice, lemon zest, optional pine nuts, and fresh herbs in under 30 minutes!

Ingredients

Units

2 cups white basmati rice, rinsed and drained well (see notes for brown basmati rice)
1 tablespoon extra virgin olive oil
3 cups water
1/2 teaspoon salt

Topping

2 tablespoons olive oil or ghee
2 shallots, sliced
2–4 tablespoons pine nuts or use slivered almonds
lemon zest from one lemon
1 tablespoon zaatar, sprinkle more on as desired
Garnish: fresh herbs like dill, Italian parsley, or mint, and black pepper

Instructions

Cook the basmati rice. Heat olive oil in a medium pot over medium heat, add rice, and stir until nutty and fragrant, about 3-4 minutes.
Add water and salt, give a good stir and bring to a boil over high heat.
Once boiling, slowly lower heat to medium-low (retaining that simmer) and cover tightly using a thin kitchen towel between the pot and the lid to create a tighter seal (see photo). Be sure your rice is simmering before you set the timer for 15 minutes.
After 15 minutes, take a quick peek to see if all the water is cooked off (look for the steam holes), replace the lid, turn the heat off, and let stand for 5-10 minutes.
While the rice is cooking, make the topping. Heat olive oil over medium heat in a skillet. Saute shallots until golden brown, stirring often. Add the lemon zest and pinenuts and saute 3 more minutes, or until pinenuts are golden. Turn the heat off and stir in the zaatar spice, toasting it a bit.
Fluff the basmati rice with a fork, separate the grains, and place it in a shallow serving dish. Spoon the shallot mixture all around the top of the rice. Add more salt if you like, to taste (keep in mind, some zaatar has salt), and garnish with fresh herbs.

Notes

If using brown basmati rice, increase the water to 4 cups and cook for 22-25 minutes.

Leftover rice will keep up to 4 days in an airtight container in the refrigerator.

Feel free to add a cinnamon stick, or a few crushed cardamom pods to the cooking rice.

Nutrition

Serving Size: ¾ cup
Calories: 178
Sugar: 0.8 g
Sodium: 203.2 mg
Fat: 10 g
Saturated Fat: 1.5 g
Carbohydrates: 20.5 g
Fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 0 mg