Middle Eastern Rice Pilaf Recipe (2024)

FAQs

What kind of rice is used in the Middle East? ›

Traditionally, a long-grain rice, such as basmati or jasmine, is used, although short-grain rice, such as bomba or misri ("Egyptian"), can be used perfectly.

Pilaf (US: /ˈpiːlɑːf/), pilav or pilau (UK: /ˈpiːlaʊ, piːˈlaʊ/) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each ...

The main difference between “rice” and “rice pilaf” is the cooking technique. Rice is typically cooked in boiling water without any flavorings added. Rice Pilaf, by definition, is sautéed with aromatics before cooking in broth to create seasoned rice with more defined rice grains.

Generally speaking, the best type of rice for pilaf is long-grain white rice. With its unique scents and above-average length, basmati rice is a great option for pilaf.

The spices usually used to flavor this rice are seven spices ( a Middle Eastern spice blend), cinnamon, salt and pepper. They add so much flavor to the rice and meat mixture, infusing with warm Middle Eastern spices.

Lebanese rice is basically a rice pilaf that's made up of three ingredients: long grain white rice, vermicelli noodles and butter or olive oil (or a combination of both). Typically, I only season it with salt. But sometimes, I also like to add a dash of cinnamon either before or after cooking.

The general consensus is that pilaf originated in Persia, where it's first mentioned in recorded history. Pilaf follows the migration patterns of ancient Persians through the Middle East, Asia and Europe. From there, colonization brought pilaf to the Americas.

Pilaf and similar dishes are common in West Asia and usually rechristened pulao back home in India. It is a staple food and a national dish in Afghanistan, Turkey and many other countries. Heat the ghee in a pan and add cardamom, peppercorn, red chillies and cloves.

The brown things in rice pilaf are Orzo.

In some countries, it's called risoni. I enjoy using orzo in my pilaf because of its light brown color and nutty taste. Orso is made from durum wheat semolina flour but is not a whole grain. This “l*ttle pasta” has gluten and is used in soups and risotto.

Basmati is a go-to choice for pilaf, biryani, plov, the classic Persian dish called chelow and as a base for curry. Jasmine is a top pick for fried rice, com do (Vietnamese red rice) and hung kao mung gati (Thai coconut rice).

Why is my rice pilaf mushy? ›

Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

This is usually because they're made with other ingredients that have gluten. Rice dishes that have gluten may include: Rice pilaf (often made with orzo, which has gluten) Rice Krispies cereal (made with malt, which comes from barley and contains gluten)

Rinsing, however, made a positive difference, especially when using basmati rice. After rinsing several times, until the water was clear enough to see through and make out the grains distinctly, the final cooked rice was more tender and had a slightly shinier, smoother appearance.

The most commonly used, of course, is water, but you can also use a stock such as vegetable stock or chicken stock for extra flavor. Just keep in mind that if you are cooking white rice, using stock may change its color.

Grains. Grains are the basis of the Middle Eastern diet, where wheat and rice are considered staple foods. Barley is also widely used in the region, and maize in addition has become common in some areas.

Yes, any type of rice can be considered halal as long as it meets the requirements set forth by Islamic dietary laws. This includes common varieties such as basmati, jasmine, long-grain, and short-grain rice.

Basmati Rice:

Known for its long grains and aromatic fragrance, Basmati rice is a favorite in Saudi Arabian households. Its fluffy texture and distinct flavor make it a popular choice for various dishes, from biryanis to everyday meals.

In Egypt, rice is mainly grown in the Nile Delta. In Palestine, rice came to be grown in the Jordan Valley. Rice is also grown in Saudi Arabia at Al-Ahsa Oasis and in Yemen.