Ingredients
2 Tbsp olive oil
½ sweet onion, finely diced
3 cloves garlic, finely minced
¾ tsp turmeric
¼ tsp cumin
¼ tsp paprika
1 ¼ tsp salt (adjust to taste)
2 ¼ cups water
1 ½ cups basmati rice, rinsed until water runs clear
2 Tbsp cilantro, finely chopped
2 Tbsp flat‑leaf parsley, finely chopped
¼ cup pine nuts, toasted
Instructions
Heat olive oil in a medium pot over medium heat. Add onion and sauté for 2–3 minutes until translucent, then stir in garlic and cook for an additional minute.
Mix in turmeric, cumin, paprika, and salt. Toast spices about 1 minute until fragrant and aromatic.
Add rinsed rice and water, stirring to combine and scraping up any browning on the pot bottom. Bring to a boil.
Once boiling, cover tightly and reduce heat to low. Simmer gently for 20 minutes, until rice is tender and fluffy.
Remove from heat and let stand, covered, for a few minutes. Then gently fluff with a fork.
Stir in chopped cilantro, parsley, and toasted pine nuts just before serving to preserve their texture and freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main course
