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Elevate your ordinary rice to a whole new level with this simple rice pilaf dish. Fluffy basmati rice, peas, carrots, toasty spices, and aromatics come together in a delectable bowl. A sprinkle of toasted almonds and dried fruit makes it perfect.
Traditional Middle Eastern rice with peas
Home chefs from the Middle East have a special talent for elevating plain rice to a festive feast. This rice and peas meal is quite different from the traditional Jamaican rice and peas, but it is one of several rice pilaf recipes. Others include hashweh rice with seasoned meat, plain rice with vermicelli, and this one.
This rice pilaf may be prepared in an infinite number of ways. The simplest version calls for rice cooked with sautéed peas, carrots, and onions in olive oil.
Add some warm spices (such turmeric, which gives it its golden color), some roasted nuts, and a handful of dried raisins for crunch and a touch of sweetness to my recipe, and it takes it up a level.
The ingredients in rice pilaf are…
South Asian, Middle Eastern, East African, Caribbean, and far beyond regions all appreciate rice pilaf in one form or another. Rice, aromatics, broth/water, and spices are the standard components of rice pilaf, however the exact proportions may vary.
White rice is like a blank slate; you can decorate it with anything you choose—lentils, vermicelli, meat, veggies, you name it! Toasted almonds, chopped dried fruit, peas, carrots, onions, toasty spices, and rice pilaf are all ingredients in this Middle Eastern rice dish.
What you’ll need to make this dish
Simple ingredients that you probably already have on hand are the basis of this rice pilaf dish. The ingredients for making it are as follows:
- Basmati rice grown in India
- Olive oil that is extra virgin
- Finely sliced yellow onion
- Garlic flakes
- Popcorn peas
- Peel and slice carrots.
- Ground cilantro
- Cayenne pepper
- Pepper from Aleppo
- Turmeric root
- Toasted nuts: walnuts, pine nuts, and almonds, cut in half, were my ingredients.
- Raisins were the dried fruit I used. It would also be lovely with chopped apricots!
The finest rice for this traditional Middle Eastern dish
I think basmati rice, which has long grains, will work best with this dish. In case you missed my prior no-fail basmati rice lesson, it’s easy to cook this rice with only a few basic instructions, including washing it carefully, and it always turns out fluffy and never sticky.
However, there are some alternatives to basmati rice that you may use if you don’t have any on hand or just dislike its taste. You may use any kind of rice for this recipe—brown, long grain white, jasmine, etc. Remember that the cooking time and quantity of liquid needed for various types of rice might vary.
It might be more work to prepare brown rice, but it would taste great here. To begin, submerge it in water for at least an hour, or until it readily breaks the grain when squeezed between the index finger and thumb. For further information on the quantity of liquid and cooking time, refer to the package directions. It usually takes 30–45 minutes to cook brown rice in a ratio of 1 cup rice to 2 cups water, but soaking it the night before may cut that time in half.
Soaking white rice in water for 20 to 30 minutes is the first step, followed by cooking it for 20 minutes or more in the same water. White rice cooking instructions are in my previous recipe for rice and vermicelli.
Like basmati rice, jasmine rice has a strong scent, but it cooks down to mush and forms big clumps. Jasmine rice is a great alternative to basmati rice if you’re okay with a softer texture.
Instructions for preparing this rice pilaf
This aromatic rice pilaf from the Middle East is ready in no time at all with little preparation. Here is the recipe (a printer-friendly version is provided below):
Prior to soaking, wash the rice. Now, I’m not referring about a little dunk in water when I say wash the basmati rice. Two cups of rice should be rinsed and drained many times until the water is clear. To prevent gluey, mushy rice, this is crucial. Make an effort to remove as much of the washing water as possible before adding new water to soak it. Ten minutes is enough time for the rice to soak.
Spices and veggies should be sautéed. In a heavy-bottomed saucepan with a cover, heat the extra virgin olive oil. Add the minced garlic and finely diced yellow onion. While the rice is soaking, cook the rice. The onion should be tender after 3 to 5 minutes. Toss in a cup of frozen peas and two or three sliced carrots. Put some kosher salt and your spices on top. The carrots should soften after around 5 minutes of cooking.
Cook the rice after adding it. Toss the drained rice with the spices in the pan after draining it. Adding water and kosher salt will bring out the flavor. I was going for simplicity here, but broth would work just well. Turn the heat down to low after bringing to a boil. After around fifteen to twenty minutes of cooking, the rice should be tender and have absorbed all of the liquid. Ensure that the pan does not contain any surplus liquid.
Let the rice sit for a while before you eat it. Ten to fifteen minutes before serving, cover the rice pilaf. Add more steam to make the rice even softer. After that, use a fork to gently fluff the rice. Finally, sprinkle ¾ cup of roasted nuts and ¼ cup of dried fruit on top. Enjoy!
Garnish with
The simplicity and versatility of this Middle Eastern rice make it a beautiful dish. Kabobs of lamb, roasted chicken thighs, beef short ribs, or vegetables go well with rice pilaf, in my opinion.
Storage advice and leftovers
Before putting the rice in a sealed container, make sure it has cooled completely. It has a four-day shelf life in the fridge.
Leftover rice pilaf is delicious! Put it back in the microwave to warm it up. Reheat with a splash of water if it seems dry.
