Layered Carrots and Rice Jizer Mtubuq
Experience a symphony of textures and flavors with Layered Carrots and Rice Jizer Mtubuq, a vibrant Middle Eastern-inspired dish that combines aromatic spices, tender Basmati rice, and sweet, sautéed carrots. This visually stunning recipe features layers of golden carrots flavored with cinnamon, allspice, and turmeric, perfectly complemented by par-cooked rice that steams to fluffy perfection in a flavorful broth. With optional garnishes like crunchy almonds or pine nuts and a sprinkle of fresh parsley, this dish transforms simple ingredients into an eye-catching meal that’s packed with warmth and comfort. Ideal as a centerpiece or side, this one-pot wonder is perfect for meal prep and can easily be tailored for vegan or vegetarian diets.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 teaspoons Salt
- 4 medium Carrots, grated
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Ground turmeric
- 3 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Chicken stock or vegetable stock
- 0.25 cup Sliced almonds or pine nuts (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the Basmati rice under cold water until the water runs clear. Drain thoroughly and set aside.
In a medium pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the rinsed rice and cook for 8-10 minutes, or until the rice is just tender (par-cooked). Drain and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the grated carrots to the skillet and cook for 5-6 minutes, until softened. Stir in the cinnamon, allspice, turmeric, and the remaining 1 teaspoon of salt. Mix well to combine.
In a medium pot (or the same one used for the rice), lightly grease the bottom with a teaspoon of oil. Spread an even layer of half the carrot mixture on the bottom of the pot.
Layer half of the par-cooked rice evenly over the carrots. Repeat the layers with the remaining carrot mixture and top with the rest of the rice.
Pour the chicken or vegetable stock over the layered mixture. Cover the pot tightly with a lid, reduce the heat to low, and let it steam for 20-25 minutes, or until the rice is fully cooked and the flavors are infused.
Turn off the heat and let the dish rest, covered, for 5 minutes. Gently fluff the rice with a fork before serving.
Optional: Garnish with sliced almonds or pine nuts for a crunchy texture and sprinkle with chopped fresh parsley for added freshness.
Serve warm and enjoy this comforting, aromatic meal.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6124 mg | 266% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.7 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1147 mg | 24% | |
*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.
