Name: Fragrant Middle Eastern Rice Pilaf with Caramelized Onions
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 2 cups low-sodium chicken broth (or vegetable broth); 1 medium yellow onion, thinly sliced; 2 tbsp unsalted butter or olive oil; 1/4 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/8 tsp ground cloves; 1 dried lime (or 1 tsp lemon zest if unavailable); 1/4 cup golden raisins; 1/4 tsp salt; 2 tbsp chopped fresh parsley (for garnish)

Fragrant Middle Eastern Rice Pilaf with Caramelized Onions

GrilledCarrot7121

This aromatic rice pilaf draws inspiration from Middle Eastern and Omani traditions, using a fragrant blend of cinnamon, cardamom, and cloves along with caramelized onions and sweet golden raisins. The dried lime (or lemon zest) adds a subtle citrusy lift, making the dish bright and savory. Caramelizing the onions brings a deep, almost jammy sweetness that balances the earthy spices, while a final sprinkle of fresh parsley adds color and freshness. Perfect as a side for grilled meats or as a vegetarian main with a salad.

Ingredients

Instructions

Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a medium saucepan over medium heat, melt the butter or heat the olive oil. Add the sliced onion and a pinch of salt. Cook, stirring often, until deeply golden and caramelized, about 10-12 minutes. Remove half the onions and set aside for garnish.
Add cinnamon, cardamom, and cloves to the saucepan. Stir for 1 minute until fragrant.
Add the rice to the pan with the spices and onions, stirring to coat the grains in the buttery spices.
Pour in the broth, add the dried lime (or lemon zest), raisins, and 1/4 tsp salt. Bring to a gentle boil, then cover and reduce heat to low. Simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
Turn off the heat and let the pilaf rest, covered, for 5 minutes. Fluff with a fork and remove the dried lime if used.
Transfer to a serving platter. Top with reserved caramelized onions and chopped fresh parsley before serving.