Mediterranean Rice with Turmeric, Cardamom, and Almonds
Golden, fragrant, and ready in about 35 minutes, this Mediterranean rice gets its warmth from turmeric, cumin, and whole cardamom and cloves. Toasted almonds, sweet raisins, and a squeeze of lemon finish it off. It's one-pot, no rinsing, and dairy-free, so it works for a Tuesday night or your next holiday dinner.
Servings: 4 servings
Calories: 230kcal
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
Notes
Use whole spices when possible. Cardamom pods, cloves, and peppercorns add a richer aroma than their ground counterparts. Lightly crush the cardamom pods before adding them to release more flavor. Be aware that you may want to push these whole spices aside as you are eating the rice. They may taste bitter.
I always toast the rice in the olive oil with the garlic, onion, and spices before adding broth. It deepens the flavor and makes the rice more aromatic.
Watch the liquid ratio. For most long-grain rice dishes the perfect ratio is 1 cup of rice to 2 cups liquid. Too much liquid will make the rice mushy.
I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I sprinkle a little water or broth over the rice and warm it gently on the stove or in the microwave. This brings back the fluffy texture instead of letting it dry out.
You can make this rice ahead of time and store it in the refrigerator.
Nutrition
Calories: 230kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 732mg | Potassium: 161mg | Fiber: 2g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
