Vegan Traditional Arabic Rice
Bring the rich, aromatic flavors of Middle Eastern cuisine to your table with this Vegan Traditional Arabic Rice recipe. Made with fragrant basmati rice, a medley of warm spices like cinnamon, cumin, and turmeric, and vibrant veggies like carrots and green peas, this dish is a wholesome and satisfying plant-based take on the beloved traditional Arabic rice. The addition of toasted almonds provides a delightful crunch, while optional cardamom pods and fresh parsley elevate its fragrant and vibrant essence. Simmered to perfection in vegetable broth, this one-pot recipe is both flavorful and easy to make, coming together in just 45 minutes. Ideal as a comforting main for your weeknight dinners or a stunning side dish for festive gatherings, this vegan recipe will surely impress your taste buds with its rich, layered flavors!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Olive oil
- 1 medium White onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 stick Cinnamon stick
- 4 pods Cardamom pods (optional)
- 1 leaf Bay leaf
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 3.5 cups Vegetable broth
- 1 cup Green peas (frozen or fresh)
- 0.25 cup Almonds or slivered almonds, toasted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Add the minced garlic and diced carrot to the pot. Cook for another 2–3 minutes, stirring frequently.
Add the cinnamon stick, cardamom pods (if using), and bay leaf to the mixture, along with the cumin and turmeric powder. Stir well to toast the spices and release their aroma, about 1 minute.
Add the drained rice to the pot and gently stir to coat the grains in the spice mixture.
Pour in the vegetable broth, then add salt and black pepper. Stir briefly to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 minutes.
After 15 minutes, add the green peas on top of the rice without stirring. Cover the pot again and continue cooking for another 5 minutes.
Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the flavors to meld and the rice to finish steaming.
Fluff the rice gently with a fork, then remove the cinnamon stick, cardamom pods, and bay leaf.
Garnish with toasted almonds and freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4392 mg | 191% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 30.2 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2784 mg | 59% | |
*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.
