Lebanese Turmeric Rice with Almonds and Chickpeas
Equipment
- Medium saucepan or Dutch oven Ideal for evenly cooking the rice and building flavor. A nonstick saucepan also works if that’s what you have.
- Frying pan or skillet Used for toasting the nuts until golden and fragrant.
- Fine-mesh sieve For rinsing the rice to remove excess starch. This step is crucial for fluffy, non-sticky rice.
- Wooden Spoon or Spatula Helps stir the rice gently without breaking the grains.
Ingredients
For the rice
- 1 ½ cups long-grain rice preferably basmati or jasmine for a fluffier texture
- 2 tablespoons olive oil or ghee
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 ½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- 2 ¾ cups vegetable broth or water
- Salt to taste about 1 ½ teaspoons if using unsalted broth
- 1 can 15 oz chickpeas, rinsed and drained
For the topping
- ⅓ cup slivered almonds
- ⅓ cup pine nuts optional but traditional
- 2 tablespoons olive oil or butter
- Fresh parsley chopped (for garnish)
Instructions
Rinse the rice
- Start by rinsing your rice under cold water until the water runs clear. This helps remove surface starches and prevents clumping, ensuring a fluffy finish.
Sauté the aromatics
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Spice it up
- Sprinkle in the turmeric and cumin. Let them toast in the oil for about 1 minute, stirring constantly. This step helps bloom the spices and brings out their earthy, vibrant notes.
Add the rice and chickpeas
- Add the rinsed rice and chickpeas to the pot, stirring to coat each grain in the spiced oil. This not only enhances the flavor but also improves the rice texture.
Simmer to perfection
- Pour in the broth and add salt. Bring everything to a boil, then reduce the heat to low, cover, and let simmer for about 15–18 minutes, or until the liquid is absorbed and the rice is tender.
Toast the nuts
- While the rice cooks, heat 2 tablespoons of olive oil or butter in a skillet. Add the slivered almonds and pine nuts. Toast over medium heat for 3–5 minutes, stirring constantly, until golden and aromatic. Be careful—nuts can go from golden to burnt in a flash.
Fluff and finish
- Once the rice is done, remove it from the heat and let it sit covered for 5 minutes. Fluff with a fork and transfer to a serving dish. Top generously with the toasted nuts and chopped parsley.