Shawarma Basmati Rice
Edit this recipeA fragrant, golden basmati rice seasoned with shawarma-inspired spices and cooked in rich bouillon for a flavorful, aromatic side dish.
Ingredients
- 2 bouillon cubes
- 1 cup basmati rice
- ¼ teaspoon garlic powder
- ¾ teaspoon turmeric
- ¼ to ½ teaspoon cumin
- ⅛ to ¼ teaspoon cardamom
- ½ teaspoon salt
- 2 cups water
- Oil (for toasting rice)
Instructions
- Add oil to a pot and heat over medium. Add the rice and toast until many of the grains start to brown and smell nutty, stirring often to prevent burning.
- While the rice is toasting, crush two bouillon cubes and mix them with 2 cups of water. Microwave until hot or boiling.
- Once the rice is toasted, stir in the garlic powder, turmeric, cumin, cardamom, and salt. Toast for about 30 seconds, until fragrant.
- Carefully pour in the hot bouillon water—it may bubble vigorously. Stir and taste the broth to check seasoning, adjusting as needed.
- Bring to a gentle simmer, cover, and cook for 18 minutes.
- Remove from heat and let rest, covered, for at least 10 minutes. Fluff with a fork and serve.
Notes
Pairs beautifully with grilled meats or shawarma dishes. Adjust spices to taste for stronger or milder flavor.