Traditional Arabic Rice
Experience the rich flavors and aromatic magic of Traditional Arabic Rice, a timeless dish that combines soft, fluffy basmati rice with crispy golden vermicelli, warm Middle Eastern spices like cinnamon and cardamom, and the indulgent richness of ghee. This recipe takes just 45 minutes from start to finish, with fragrant layers of sautéed onions and toasted almonds giving every bite a satisfying crunch, while sweet raisins add a tantalizing burst of flavor. Perfect as a side dish or the star of your meal, this beautifully garnished rice dish will transport your taste buds to the heart of Arabia. Whether you're preparing a family gathering or seeking to explore Arabic cuisine, this recipe strikes the perfect balance of ease, tradition, and authentic taste. Keywords: Arabic rice recipe, Middle Eastern cuisine, basmati rice with vermicelli, easy side dish, traditional rice dish.
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Recipe Information
Ingredients
- 2 cups long-grain basmati rice
- 3.5 cups water
- 3 tablespoons ghee or clarified butter
- 1 large, finely chopped onion
- 1 cup vermicelli noodles
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground cumin
- 0.25 teaspoon allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup slivered almonds
- 0.5 cup raisins
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain thoroughly.
In a large pot, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the vermicelli noodles to the onions and fry until the noodles become golden brown, stirring continuously to avoid burning.
Stir in the rinsed and drained rice and cook for 2 minutes, allowing the rice to absorb some of the flavors.
Sprinkle the ground cinnamon, cardamom, cumin, allspice, salt, and black pepper over the rice. Stir well to combine all the ingredients.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes, or until the rice is cooked and the water is completely absorbed.
While the rice is cooking, in a small skillet, sauté the slivered almonds over medium heat until they are golden brown. Set aside.
In the same skillet, lightly toast the raisins until they puff up, about 1-2 minutes. Set aside.
Once the rice is cooked, turn off the heat and let it sit, covered, for 5-10 minutes to allow any remaining steam to finish cooking the rice.
Fluff the rice with a fork and transfer it to a serving dish.
Garnish with freshly chopped parsley, toasted slivered almonds, and raisins before serving.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 342 mg | 7% | |
*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.
