Best 4 Middle Eastern Yellow Rice Recipes

YELLOW RICE

Steps:

• In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
• Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

MIDDLE EASTERN RICE AND LENTILS

Steps:

• Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
• Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
• Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

EASY ONE-POT CHICKEN AND RICE RECIPE

Steps:

• In a small bowl, mix the spices to make the spice mixture. Set aside for now.
• Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
• In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
• To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
• Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
• Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
• Remove from the heat, garnish with parsley.

SAFFRON RICE

Steps:

• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
• Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
• Remove from heat and let sit for another 10 minutes before serving.
• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• Combine saffron + boiled water with the basmati rice and all other ingredients.
• Cook using the 'white rice' function (or regular function if there is not a white rice option).
• Once the cook time is up, fluff with a fork and serve.