Learn how to make this bright and flavorful turmeric rice, perfect with grilled meats or as the base for a hearty bowl served with stew.
Rice is a staple of Middle Eastern cuisine, and I often experiment with new combinations of spices and other aromatics to create fresh variations on classic white rice.
My Turmeric Rice recipe draws inspiration from the cuisines of the Middle East, Mediterranean and South Asia, combining the earthy flavor and vibrant color of ground turmeric with the aromatics of fresh ginger, garlic and fresh herbs to create a bright, fragrant and fluffy rice dish.
Ready in 30 minutes, I like to serve turmeric rice with kebabs like chicken kofta kebabs or Mediterranean-style grilled shrimp kebabs. Alternatively, it’s a great accompaniment to bask in the sauce of an easy chicken stew recipe. For a decadent variation, try my saffron rice recipe.
Why you’ll love this turmeric rice recipe
- It transforms a pot of rice into something special: golden, fragrant and speckled with green.
- The combination of turmeric, fresh ginger, garlic, and a cup and a half of fresh herbs makes this one of the most flavorful and vibrant rice dishes you’ll ever make.
- It pairs well with everything from grilled kebabs to stews and simple vegetable stews.
Main ingredients
- Basmati ricecomment : Long, thin rice with a lush texture and separate grains when cooked. It has a nutty and aromatic flavor and is the rice of choice for Middle Eastern cooks.
- Water or broth is the basis for cooking rice. You can use any, but vegetable broth gives the rice extra depth and savory notes.
- Extra virgin olive oil is a healthy alternative to oil to help separate and fluff the rice after cooking.
- Turmeric it is an unusual spice with a bright color and distinctive taste, and has a number of health benefits. It is a natural antioxidant and anti-inflammatory known to support digestion and boost immunity.
- spring onion, garlic, gingercomment : Three fresh aromatic substances enhance the taste of rice.
- Fresh greens: Cilantro adds green flecks to golden rice along with an incomparable fresh and grassy flavor. If you’re not a fan of cilantro, feel free to leave it out or substitute fresh parsley, dill, or a combination of all three.
How to cook turmeric rice
- Wash fig. Wash 2 cups of basmati rice with cold water and drain. Repeat until the water runs clear. Rinsing removes the starch from the surface of the rice, resulting in fluffy individual grains.
- Roast the aromatics. In a medium nonstick saucepan over medium-high heat, add 2 tablespoons extra virgin olive oil. When the oil shimmers, add 1 medium onion, finely chopped. Cook, stirring, until the onion softens and becomes translucent. Add 1 minced or grated garlic clove and 1 teaspoon finely grated fresh ginger and stir until fragrant, about 30 seconds.
- Add turmeric and rice: Add 1 teaspoon of ground turmeric followed by the rice and stir until evenly mixed with all the aromatics.
- Add liquid and boil. Pour in 2 1/4 cups vegetable broth or water and add 1/2 teaspoon kosher salt. Bring to a boil.
- Cook rice: Once the rice is boiling, gently stir in 1 1/2 cups of finely chopped and tightly packed fresh cilantro, dill, or parsley, making sure it is evenly distributed throughout the rice. Then reduce the heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
- Relax, fluff and serve: Remove the rice from the heat and leave covered for 10 minutes to allow the rice to steam. Unfold and gently whisk with a fork. Spoon onto the dish and serve.
Perfect couples
- Skewers: Salmon kebabs; The juiciest grilled lamb kebab; or Joojeh Kabob (Persian Chicken Kabob)
- vegetarian: Cauliflower Steaks, or Borani Kadoo.
- Fish: Poached tomatoes and peppers; or 15-Minute Spicy Baked Salmon with Lime and Harissa.
- meat: Lollipops of saffron and citrus lamb; A recipe for stewed lamb in Persian style (mahiche); or Apricot Chicken Recipe.
Other rice recipes
If you’re ready to go beyond plain rice and let this grain become a great side dish, we’ve got options for you.
- Bagali Polo (Persian rice with dill and beans)
- Lebanese rice with vermicelli
- Tahdig (Crispy Persian Rice)
- Persian rice with Tahdig potatoes
- Persian Beef Loobia Polo and Green Bean Rice
Turmeric rice
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Ingredients
- 2 cups basmati rice
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chop
- 1 garlic clove crushed or grated
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon turmeric
- 2 1/4 cups vegetable broth or water
- 1/2 teaspoon Kosher salt
- 1 1/2 cups finely chopped, tightly packed fresh cilantro, dill, parsley, or a combination (optional)
Instruction
-
Wash fig. Wash the rice in cold water and drain. Repeat until the water runs clear. Rinsing removes the starch from the surface of the rice, resulting in fluffy and separate grains.
-
Roast the aromatics. Place a medium non-stick pan over medium-high heat, add olive oil. When the oil boils, add the diced onion. Cook, stirring, until the onion softens and becomes translucent. Add the garlic and ginger and stir until fragrant, about 30 seconds.
-
Add turmeric and rice. Sprinkle the ground turmeric followed by the rice and stir until it is evenly mixed with all the aromatics.
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Add liquid and boil. Pour in the cooking liquid and season with kosher salt. Bring to a boil.
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Put out the rice. Once the rice is boiling, gently stir in the chopped fresh cilantro, making sure it is evenly distributed throughout the rice. Then reduce the heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
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Rest, fluff and serve. Remove the rice from the heat and leave covered for 10 minutes to allow the rice to steam. Unfold and gently whisk with a fork. Spoon onto the dish and serve.
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil and spices is used in this recipe.
- storage: Turmeric rice will keep for 5 days if stored in an airtight container in the refrigerator, or up to 1 month if frozen. To store cooked rice, let it cool completely; seal it in an airtight container; and store in the refrigerator or freezer.
- To warm up: The best way to reheat rice is to heat it covered in the microwave or on the stove. If your rice is a little crunchy, add a little water, stir, and continue to heat until warm and tender.
Nutrition
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