Middle Eastern Rice Recipe

This Middle Eastern rice is fluffy, aromatic, and full of warm spices. Traditionally made with long-grain rice, onions, and fragrant seasonings like cinnamon and allspice, it pairs perfectly with grilled meats, stews, or vegetable dishes. Often garnished with toasted nuts and fresh herbs, it’s a staple side dish across Lebanon, Syria, Jordan, and beyond.

Ingredients

• 2 cups long-grain basmati rice
• 3 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp butter (optional)
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• Salt and black pepper, to taste
• 1/4 cup toasted almonds or pine nuts (for garnish)
• 2 tbsp chopped parsley (for garnish)

Directions

1. Rinse the rice under cold water until the water runs clear; soak for 15 minutes, then drain.
2. In a large pot, heat olive oil and butter over medium heat. Add onions and sauté until soft and golden.
3. Stir in cinnamon, allspice, cumin, and cloves; cook for 1 minute until fragrant.
4. Add rice and stir to coat with spices and oil.
5. Pour in chicken broth, add salt and pepper, then bring to a boil.
6. Reduce heat to low, cover, and simmer for 18–20 minutes until the liquid is absorbed.
7. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
8. Garnish with toasted almonds, pine nuts, and fresh parsley before serving.