This flavorful Middle Eastern rice is easy and delicious! Made with basmati rice topped with caramelized shallots, zaatar, lemon zest, optional pine nuts, and fresh herbs in under 30 minutes!
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Bob KerrEy
Here’s my family recipe for fluffy Middle Eastern Rice. My Egyptian father loved to cook just as much as my Finnish mother, and it was one thing they enjoyed doing together. They often had assigned roles in the kitchen; my dad would create the main dish, and my mom would make the side dishes. Rice became her specialty and this rice recipe was a staple at home.
Why You’ll Love This
What I love about this basmati rice is the flavorful topping. It is the secret to the best rice! Not only is it full of zesty flavor, but it also makes for quite a presentation! It’s the perfect side dish to pair with any of our Middle Eastern recipes!
Middle Eastern Recipe Ingredients
- White basmati rice: Or sub-brown basmati rice. If you use brown rice, increase the water to 4 cups and cook for 22-25 minutes.
- Olive oil or ghee: For sautéing the shallots, nuts, and lemon zest.
- Shallots: Add a subtly sweet and savory, aromatic depth to the rice. Garlic and yellow onion can also be used.
- Pine nuts or slivered almonds: For crunchy texture and warm, nutty flavor.
- Lemon zest: Adds a bright, citrusy aroma that enhances all of the other flavors.
- Zaatar: This spice has an earthy, nutty, herbal, and lemony taste. Toasting the spice a bit really brings out its aromas. We have an easy Zaatar spice recipe or buy it here!
- Garnish: Fresh herbs like dill, Italian parsley, or mint, and freshly cracked black pepper.
How to Make Middle Eastern Rice
Step one: Warm olive oil in a medium pot over medium heat. Add rice to the pot, stirring until nutty and fragrant, about 3-4 minutes.
Step two: Add water and salt, stir, then bring to a boil over high heat.
Step three: Reduce heat to medium-low, being sure to retain a simmer. Cover tightly using a thin kitchen towel between the pot and the lid. This creates an even tighter seal. Make sure the rice is simmering before setting the timer for 15 minutes.
Step four: Once the timer is done, peek at the rice to see if the water is cooked off (look for steam holes). Put the lid back on, turn the heat off, and let sit for 5-10 minutes.
Step five: While the rice is cooking, warm olive oil (or ghee) in a skillet over medium heat. Sauté shallots until golden brown. Add lemon zest and pine nuts, sautéing for 3 more minutes or until pine nuts are golden.
Turn off the heat and stir in zaatar to toast it a bit.
Step six: Fluff the basmati rice with a fork, separating the grains.
Step seven: Transfer to a shallow serving dish and spoon the shallot mixture over top. Add more salt to taste, keeping in mind the zaatar has some salt in it. Garnish with fresh herbs and cracked black pepper.
Chef’s Tips
- Don’t skip toasting the rice! Stirring the rice in a warm pot with oil helps bring out its natural aromas.
- Use a clean towel in between the pot of rice and the lid. Place a thin kitchen towel between the pot and the lid to create an even tighter seal.
- Add a cinnamon stick or crushed cardamom pods to the rice. Add either or both of these flavor enhancers to the cooking rice.
- Let the rice sit for 5-10 minutes. When the rice is done—before removing the lid—let the rice sit for 5-10 minutes. Then fluff with a fork.
- Make Middle Eastern Rice with brown basmati rice. Simply increase the water to 4 cups and cook 22-25 minutes.
Storage
Leftover Middle Eastern Rice will keep in an airtight container in the refrigerator for 4 days. Cooked rice can be frozen for up to 6 months, but we prefer to enjoy this fresh due to the fragrant toppings.
Serving Suggestions
Serve this rice as a side dish with any of our Authentic Middle Eastern Recipes! Here are some of our favorite recipe pairings.
You can also simply serve this rice with simple roasted vegetables.
FAQs
Long-grain rice like basmati or jasmine is typically used. Here we use white basmati rice, though you can use brown basmati rice too. Short grain rice like bomba or Misri is also commonly used in the Middle East.
Yes, you can use broth to add even more flavor! Use beef or chicken broth, chicken stock, or vegetable stock. Just remember that if you use chicken or beef broth, the rice won’t be vegan anymore.
You can add our shallot mixture to any cooked whole grain that you wish! Bulgur is another popular Middle Eastern grain. Keep in mind, water ratios will be different, as well as cooking time.
I hope this Middle Eastern Rice becomes a new favorite staple on your menu like it has been for my family. Enjoy, and let me know what you think in the comments!
Enjoy the rice, make some homemade Zaatar Spice this weekend, or buy our favorite brand of Za’atar here!
xoxo
Sylvia
More favorite rice recipes
Description
This flavorful Middle Eastern rice is easy and delicious! Made with basmati rice topped with caramelized shallots, zaatar spice, lemon zest, optional pine nuts, and fresh herbs in under 30 minutes!
- Cook the basmati rice. Heat olive oil in a medium pot over medium heat, add rice, and stir until nutty and fragrant, about 3-4 minutes.
- Add water and salt, give a good stir and bring to a boil over high heat.
- Once boiling, slowly lower heat to medium-low (retaining that simmer) and cover tightly using a thin kitchen towel between the pot and the lid to create a tighter seal (see photo). Be sure your rice is simmering before you set the timer for 15 minutes.
- After 15 minutes, take a quick peek to see if all the water is cooked off (look for the steam holes), replace the lid, turn the heat off, and let stand for 5-10 minutes.
- While the rice is cooking, make the topping. Heat olive oil over medium heat in a skillet. Saute shallots until golden brown, stirring often. Add the lemon zest and pinenuts and saute 3 more minutes, or until pinenuts are golden. Turn the heat off and stir in the zaatar spice, toasting it a bit.
- Fluff the basmati rice with a fork, separate the grains, and place it in a shallow serving dish. Spoon the shallot mixture all around the top of the rice. Add more salt if you like, to taste (keep in mind, some zaatar has salt), and garnish with fresh herbs.
Notes
If using brown basmati rice, increase the water to 4 cups and cook for 22-25 minutes.
Leftover rice will keep up to 4 days in an airtight container in the refrigerator.
Feel free to add a cinnamon stick, or a few crushed cardamom pods to the cooking rice.
Nutrition
- Serving Size: ¾ cup
- Calories: 178
- Sugar: 0.8 g
- Sodium: 203.2 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 20.5 g
- Fiber: 0.9 g
- Protein: 2.3 g
- Cholesterol: 0 mg
