Our Iraqi Timman Rice
Experience the warm, aromatic flavors of the Middle East with Our Iraqi Timman Rice, a traditional dish that elevates simple basmati rice into a fragrant masterpiece. This recipe is infused with an enticing blend of spices like cardamom, cinnamon, and turmeric, which are gently sautéed with golden onions in rich ghee or vegetable oil. The rice is cooked to fluffy perfection, while optional toppings like plump raisins and toasted almonds add bursts of sweetness and crunch for a delightful contrast. Whether served as a standalone side dish or paired with your favorite Iraqi-inspired main course, this easy-to-make Timman Rice is a feast for the senses, bringing a touch of authentic Iraqi cuisine to your table. Perfect for weeknight dinners or special occasions, it’s a must-try recipe for any lover of fragrant rice dishes!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 3 cups water
- 3 tablespoons ghee or vegetable oil
- 1 medium yellow onion, finely chopped
- 4 whole cloves
- 3 green cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 0.5 teaspoons ground turmeric
- 1 teaspoons salt
- 0.5 cups raisins (optional)
- 0.25 cups toasted slivered almonds (optional)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it in enough water to cover for 20-30 minutes, then drain.
In a medium pot or large saucepan, heat the ghee or vegetable oil over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it turns golden and soft.
Stir in the whole cloves, cardamom pods, cinnamon stick, bay leaf, and turmeric, and sauté for 1-2 minutes to release the spices’ aroma.
Add the drained rice to the pot and stir gently to ensure the grains are well coated with the oil and spices.
Pour in the 3 cups of water and add the salt. Stir gently and bring the mixture to a boil.
Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes (or until the rice is tender and all the water is absorbed).
If using raisins, add them to the pot during the last 5 minutes of cooking to allow them to plump up and absorb the flavors.
Turn off the heat and let the rice sit, covered, for 5 additional minutes. This allows the rice to steam and the flavors to meld.
Fluff the rice gently with a fork before serving. Top with toasted slivered almonds, if desired, for added texture and flavor.
Serve warm as a side dish or with your favorite Iraqi-inspired main course.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 57.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1372 mg | 29% | |
*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.
