Ingredients
- 2 tablespoons olive oil
- ½ sweet onion, finely diced
- 3 cloves garlic, finely minced
- ¾ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- 1 ¼ teaspoons salt, to taste
- 2 ¼ cups water
- 1 ½ cups basmati rice, rinsed
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons parsley, flat-leaf, finely chopped
- ¼ cup pine nuts, toasted
Steps
- Add oil and diced onion to a medium-sized pot over medium heat. Saute for 2-3 minutes, or until onion becomes translucent. Add crushed garlic and continue sauteing for another minute.
- Mix in turmeric, cumin, paprika, and salt. Toast until fragrant. (About 1 minute.)
- Pour in water, scraping the bottom of the pot to release any bits that are stuck, and add in the rice. Stir well.
- Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and the liquid is absorbed.
- Remove the pot from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately with some Lamb Koftas or Greek Chicken Kabobs and Tzatziki sauce and enjoy!
Yield
8 servings
Total Time
25 minutes