Iraqi Rice Timman
Elevate your dinner table with the timeless flavors of **Iraqi Rice Timman**, a fragrant and visually stunning dish that showcases the heart of Middle Eastern cuisine. This recipe features fluffy basmati rice, delicately infused with golden turmeric and enriched with butter for a luxurious finish. A standout feature is the optional crispy tahdig layer, achieved with thinly sliced potatoes at the base, adding a delectable crunch to every bite. Perfectly steam-cooked to achieve a light, non-sticky texture, Timman pairs beautifully with hearty stews, grilled meats, or roasted vegetables. Quick to prepare in under 35 minutes, this traditional rice dish is a must-try for anyone looking to savor the authentic taste of Iraq.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons turmeric powder
- 2 tablespoons butter
- 1 medium potato (thinly sliced, optional for tahdig layer)
Instructions
Rinse the basmati rice in cold water 3-4 times until the water runs clear. This helps remove excess starch and prevents clumping.
Soak the rice in cold water for 20 minutes, then drain thoroughly.
In a medium-sized pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon of salt and the drained rice. Reduce the heat to medium-low and let the rice cook for 5-6 minutes until it is partially cooked (it should still have a slight bite). Drain the rice and set aside.
In the same pot, heat 3 tablespoons of vegetable oil over medium heat. If using the potato for tahdig, layer the bottom of the pot with the thin slices of potato.
Sprinkle the turmeric powder evenly over the oil (and potatoes, if using) to create a vibrant golden base.
Carefully add the partially cooked rice over the turmeric layer. Shape the rice into a gentle mound and avoid pressing it down.
Using the handle of a wooden spoon, make 4-5 small holes in the rice mound to allow steam to escape. This helps ensure evenly cooked rice.
Dot the top of the rice mound with small pieces of butter to enhance the flavor.
Cover the pot with a clean kitchen towel or a paper towel, then place the lid on tightly. The towel will absorb excess moisture and ensure a fluffy texture.
Reduce the heat to low and cook for 20-25 minutes, allowing the rice to steam and the bottom layer to crisp up into a golden tahdig.
Once cooked, turn off the heat and let the rice rest for 5 minutes. Carefully invert the pot onto a serving plate to reveal the crispy tahdig layer on top, or serve by scooping the rice gently and then the tahdig separately.
Serve your Iraqi Timman warm as a side dish or alongside stews, grilled meats, or vegetables.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.6 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
