Mediterranean Rice with Turmeric, Almonds, and Raisins is a bright and fragrant side dish that brings warmth to any table. The rice is cooked with ground and whole spices like cardamom and cloves and finished with toasted almonds, raisins, and lemon. It's an easy, gluten-free rice recipe that pairs perfectly with chicken, fish, or roasted vegetables.
This Mediterranean yellow rice gets its golden hue from turmeric and its depth of flavor from a blend of cumin, cardamom, and cloves. Toasting the rice with the spices before adding broth brings out a nutty aroma and makes every bite warmly spiced without being heavy. The garnish of almonds and raisins adds crunch and sweetness for the perfect balance.
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It's also a versatile side dish that goes with just about everything. Try serving it with my Za'atar Chicken, alongside Roasted Eggplant with Labneh Feta Mint Spread, or paired with my Mediterranean Salmon.
For a fully vegetarian plate, add a scoop of Greek Green Beans. This rice will bring Mediterranean flavors to the center of your table.
What is Mediterranean Rice?
Mediterranean rice is flavored with herbs, spices, and citrus, which is common across the region. Often called Mediterranean yellow rice or Middle Eastern rice pilaf, it's made with a long-grain white rice, simmered in broth, and seasoned with turmeric, cumin, and other warm spices.
Some variations lean towards a Greek lemon rice, with citrus and fresh parsley, while others highlight saffron or toasted nuts. No matter the version, the result is a fluffy, healthy rice side dish that pairs well with grilled meats, fish, and vegetables.
Ingredients
You will need the following ingredients to make this Mediterranean rice recipe:
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Ingredient Notes
- Long-grain white rice (basmati or jasmine) - I like using basmati or jasmine for this dish because the grains stay nice and fluffy. Both soak up the broth and spices without getting sticky, which is exactly what I want in a Mediterranean rice recipe.
- Turmeric - My rice gets its golden color from turmeric. It has a warm, earthy flavor and works as a simple saffron substitute if you don't want to splurge as saffron can be costly.
- Whole spices - I am reaching for whole spices here. Lightly crushing the cardamom pods makes them extra fragrant, and together with cloves and peppercorns, they give the rice that deep, aromatic flavor I love. I tried testing this recipe with ground spices and it didn't give the rice enough flavor. These whole spices are easy to use and make a world of difference.
- Vegetable or chicken broth - I prefer cooking rice in broth rather than water because it adds so much more flavor. Just make sure to grab a gluten-free broth if you need this recipe to stay fully gluten-free. My personal preference is always using bone broth, which also adds more nutrients.
See the recipe card for quantities.
Variations:
- Brown rice - You can absolutely make this with brown rice. Just plan on adding a little more broth and giving it extra cooking time. The texture is heartier and the flavor nuttier, which I love when I want something a bit more filling.
- Saffron upgrade - When I really want to dress this rice up, I swap the turmeric for a pinch of saffron threads. It's more of a splurge, but the flavor and color are stunning and make the dish feel restaurant-worthy. There is no need to have both.
- Nuts and dried fruit - I usually go with almonds and raisins, but I've also tried pine nuts, pistachios, golden raisins, and even chopped apricots. Toasting the nuts makes a huge difference, and changing up the fruit keeps the dish fun and a little unexpected.
How To Make Mediterranean Rice: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a skillet on the stove over medium heat, saute the onions until translucent. Add the garlic and saute for 30 seconds.
Step 2: Add the spices and the rice. Saute until everything is coated and combined, about 1-2 minutes.
Step 3: Add the broth, bay leaf, salt, and pepper. Stir, bring to a boil, cover and simmer for 15-18 minutes or until the rice is tender.
Step 4: Let the rice sit for 5 minutes covered. Remove the bay leaf, fluff with a fork, Top with the parsley, almonds, and raisins. Serve with sliced lemon wedges.
Pro Tip
Let it rest - After the rice finishes cooking, I let it sit covered for about 5 minutes. This helps the steam finish cooking the grains and keeps the rice fluffy.
Mediterranean rice is the kind of side dish that goes with almost anything. I love it next to Homemade Chicken Soup for a cozy dinner, or with Lamb Moussaka when I want something more traditional and hearty.
This dish also makes a nice pairing with the freshness of my White Bean Salad or the tangy sweetness of Carrot Kugel. This rice dish brings warmth and flavor to the whole meal.
Frequently Asked Questions
Yes. In a rice cooker, just keep the same ratio of rice to liquid and let it run through one cycle. For the Instant Pot, I use 1 cup rice to 1 ½ cups broth, cook on high pressure for 4 minutes, and let it naturally release for 10 minutes.
Absolutely. I often make a batch at the beginning of the week and serve it with different proteins or vegetables. It keeps well and makes a great base for bowls, wraps, or quick sides.
Pair Other Main Course Meals With This Rice
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Thank you!
Gwen
Mediterranean Rice with Turmeric, Almonds, and Raisins
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Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup long grain rice jasmine or basmati
- ½ teaspoon ground turmeric
- 6 peppercorns
- 4 whole cloves
- 4 cardamom pods lightly crushed
- ½ teaspoon ground cumin
- 2 cups vegetable or chicken broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- 1 whole bay leaf
- fresh parsley for garnish
- slivered almonds toasted, for garnish
- raisins for garnish
- lemon wedges for garnish
Instructions
- Heat the olive oil in a medium saucepan over medium heat.1 tablespoon extra-virgin olive oil
- Add the onion and saute until soft and translucent, about 3-4 minutes.1 yellow onion
- Stir in the garlic and cook for 30 seconds.2 cloves garlic
- Add the rice, turmeric and cumin along with the peppercorns, cloves, and cardamom pods.½ teaspoon ground turmeric, 6 peppercorns, 4 whole cloves, ½ teaspoon ground cumin, 4 cardamom pods
- Stir to coat the rice in the oil and spices, toasting for 1-2 minutes until slightly golden and fragrant.
- Pour in the broth. Add the salt, pepper, and bay leaf. Stir once. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.2 cups vegetable or chicken broth, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 whole bay leaf
- Remove the rice from the heat and let sit, covered for 5 minutes.
- Remove the bay leaf. Fluff with a fork and adjust the seasonings if needed.
- Top with fresh parsley, silvered almonds, and raisins. Serve with the lemon wedges for a bright finish.fresh parsley, slivered almonds, raisins, lemon wedges
Gwen Wolken says
We love this!