I love this vibrant Mediterranean Yellow Rice—it’s fragrant and fluffy, with basmati rice cooking tender in turmeric, cumin, and paprika, then mixed with fresh herbs and crunchy toasted pine nuts. It brightens up any meal and adds a gorgeous pop of color to the plate.

Mediterranean Yellow Rice

Why I’ll Love This Recipe

I’m drawn to its simplicity and elegance. It only takes about 30 minutes, and just a few pantry and fresh ingredients come together to create something warm, aromatic, and flavorful. I find that the golden color, herb finish, and toasted pine nuts make it feel special even though it’s so quick. It pairs especially well with Mediterranean mains like kebabs, koftas, salads, and grilled vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use long‑grain basmati rice, olive oil, finely diced sweet onion, minced garlic, turmeric, cumin, paprika, and salt. Once the rice is cooked, I stir in chopped fresh cilantro and flat‑leaf parsley, plus toasted pine nuts for crunch.

Directions

I heat olive oil in a medium saucepan over medium heat and sauté the diced onion until translucent—then add the garlic and cook another minute.
I stir in turmeric, cumin, paprika, and salt, toasting them until fragrant (about one minute).
I rinse the rice thoroughly until the water runs clear to remove excess starch, then stir it into the spiced onion mixture. I add water (or broth) at a ratio of 1 part rice : 1.5 parts liquid and scrape any browned bits from the pan.
I bring the pot to a boil, then reduce the heat to low, cover it, and simmer for about 20 minutes until the rice is tender and fluffy.
When it’s done, I remove the lid and stir in freshly chopped cilantro and parsley, then gently fold in toasted pine nuts.

Servings and timing

I expect this recipe yields about 8 servings.
Prep time: ~5 minutes
Cook time: ~20 minutes
Total time: around 25 minutes from start to finish.

Variations

I occasionally swap pine nuts for toasted almonds or cashews, or leave out nuts if needed.
For a touch of sweetness, I’ve stirred in golden raisins or dried apricots after cooking.
To add heat, a pinch of cayenne pepper or red pepper flakes works well.

storage/reheating

I cool the rice to room temperature, then store it in an airtight container in the fridge for up to 5 days, or freeze it (sealed) for up to 4 months. To reheat, I either microwave in 30‑second intervals or warm it gently in a skillet with a splash of water or oil to revive softness.

FAQs

What if I don’t have basmati rice?

I can use long‑grain white rice as a substitute, but I cook with slightly more liquid (about 1⅔ parts) and be cautious to avoid sticky clumps. Brown rice would need longer cooking and more liquid.

Can I omit the pine nuts or use a different nut?

Yes—I’ve used chopped almonds, cashews, or omitted nuts entirely. They add texture but aren’t essential.

Can I use broth instead of water?

Absolutely—I sometimes use chicken or vegetable broth for richer flavor; then I reduce added salt to avoid over-seasoning.

Why should I rinse the rice before cooking?

I rinse until the water runs clear to wash away surface starch. That helps keep the grains separate and fluffy.

Can herbs and nuts be mixed into cold leftovers later?

Yes—I often wait to mix in herbs and pine nuts just before serving for maximum freshness and crunch. Leftovers hold up better when chopped herbs and nuts are added afterward.

Conclusion

I make Mediterranean Yellow Rice often—it’s colorful, aromatic, and wonderfully fluffy every time. With just turmeric, cumin, paprika, and fresh herbs, it effortlessly elevates dinner and complements everything from Greek chicken to vegetarian bowls. The toasted pine nuts add an irresistible crunch. I can’t wait to make it again soon—I know it’ll brighten many meals to come!