Learn how to make this vibrant and aromatic turmeric rice recipe, perfect with grilled meats or as a base for a hearty bowl served with stew.
Rice is a staple in Middle Eastern cuisine, and I often find myself experimenting with new combinations of spices and other aromatics to create fresh variations on the classic white rice accompaniment.
My turmeric rice recipe draws inspiration from Middle Eastern, Mediterranean, and South Asian cuisine by combining the earthy flavor and vibrant color of ground turmeric with the aromatics of fresh ginger, garlic, and fresh herbs to create a bright, fragrant, and fluffy rice dish.
Ready in 30 minutes, I like to serve turmeric rice with kebabs such as Chicken Kofta Kebab or Grilled Shrimp Kabobs, Mediterranean-Style. Alternatively, it is an excellent accompaniment to soak up the sauce of an easy chicken stew recipe. For a decadent variation, try my Saffron Rice Recipe.
Why You’ll Love This Turmeric Rice Recipe
- It turns a pot of rice into something special: golden, fragrant, and flecked with green.
- The combination of turmeric, fresh ginger, garlic, and a full cup and a half of fresh herbs makes this one of the most aromatic, vibrant rice dishes you’ll ever make.
- It pairs beautifully with everything from grilled kebabs to braised meats to a simple vegetable stew.
Key Ingredients
- Basmati Rice: A long, slender grain rice with a fluffy texture and separate grains when cooked. It has a nutty and aromatic flavor, and is the rice of choice for Middle Eastern cooks.
- Water or broth is the base for cooking rice. You can use either, but vegetable broth adds extra depth and savory notes to the rice.
- Extra virgin olive oil is a healthy alternative to butter to help separate and fluff the rice once cooked.
- Turmeric is an extraordinary spice, with vibrant colour and distinctive flavor, and it is also packed with a number of health benefits. It is a natural antioxidant and anti-inflammatory known for supporting digestion and boosting immunity.
- Onion, garlic, and ginger: Three fresh aromatics enhance the flavor of the rice.
- Fresh herbs: Cilantro adds flecks of green to the golden rice along with its incomparable fresh and herbaceous flavor. If you are not a cilantro lover then feel free to leave it out or replace it with fresh parsley, dill, or a combination of all three.
How to Make Turmeric Rice
- Rinse the rice. Wash 2 cups of basmati rice in cold water and strain. Repeat until the water runs clear. Rinsing removes starch from the surface of the rice, resulting in fluffy, separate grains.
- Sauté the aromatics. In a medium non-stick saucepan set over medium-high heat, add 2 tablespoons extra virgin olive oil. When the oil shimmers, add 1 medium, finely chopped onion. Cook, stirring, until the onion softens and turns translucent. Add the 1 crushed or grated garlic clove and 1 teaspoon finely-grated fresh ginger and stir until aromatic, about 30 seconds.
- Add turmeric and rice: Sprinkle in 1 teaspoon ground turmeric, followed by the rice, and stir until evenly mixed with all the aromatics.
- Add liquid and boil. Pour in 2 1/4 cups vegetable broth or water and add 1/2 teaspoon Kosher salt. Bring to a boil.
- Simmer the rice: As soon as the rice comes to a boil, gently stir in 1 1/2 cups finely chopped, and tightly packed fresh cilantro, dill, or parsley, making sure it is evenly distributed throughout the rice. Then reduce the heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
- Rest, fluff, and serve: Remove rice from heat and leave covered for 10 minutes to allow the rice to steam. Uncover and gently fluff with a fork. Spoon into a dish and serve.
Perfect Pairings
- Kebabs: Salmon Kabobs; Juiciest Grilled Lamb Kabobs; or Joojeh Kabob (Persian Chicken Kabob)
- Vegetarian: Cauliflower Steaks, or Borani Kadoo.
- Fish: Tomato and Pepper Poached Cod; or 15-Min Spicy Baked Salmon with Lime and Harissa.
- Meat: Saffron Citrus Lamb Lollipops; Persian Braised Lamb Recipe (Mahiche); or Apricot Chicken Recipe.
More Rice Recipes to Try
If you are ready to move beyond basic rice and let this grain be the side dish that shines, we have options for you.
- Baghali Polo (Persian Dill and Fava Bean Rice)
- Lebanese Rice with Vermicelli
- Tahdig (Crispy Persian Rice)
- Persian Rice with Potato Tahdig
- Loobia Polo Persian Beef and Green Bean Rice
Turmeric Rice
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Ingredients
- 2 cups basmati rice
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed or grated
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon turmeric
- 2 1/4 cups vegetable broth or water
- 1/2 teaspoon Kosher salt
- 1 1/2 cups finely chopped, tightly packed fresh cilantro, dill, parsley, or a combination (optional)
Instructions
-
Rinse the rice. Wash the rice in cold water and strain. Repeat until the water runs clear. Rinsing removes starch from the surface of the rice resulting in fluffy and separate grains.
-
Sauté the aromatics. In a medium non-stick saucepan set over medium-high heat, add the olive oil. When the oil shimmers, add the diced onion. Cook, stirring, until the onion softens and turns translucent. Add the garlic and ginger and stir until the aroma is released, about 30 seconds.
-
Add turmeric and rice. Sprinkle in the ground turmeric followed by the rice and stir until evenly mixed with all the aromatics.
-
Add liquid and boil. Pour in your cooking liquid and add Kosher salt. Bring to a boil.
-
Simmer the rice. As soon as the rice comes to a boil, gently stir in the chopped fresh cilantro making sure it is evenly distributed throughout the rice. Then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
-
Rest, fluff, and serve. Remove rice from heat and leave covered for 10 minutes to allow the rice to steam. Uncover and gently fluff with a fork. Spoon into a dish and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Turmeric rice will keep for 5 days if stored in an airtight container in the refrigerator, or up to 1 month if frozen. To store cooked rice allow the rice to cool completely; seal it in an airtight container; and store in your fridge or freezer.
- To reheat: The best way to reheat rice is to heat it, covered, in the microwave or stovetop. If your rice is a bit crunchy, add a splash of water, stir, and continue reheating until it’s warm and soft.
Nutrition
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