• Yemeni spiced rice (Adam Liaw)Source: Adam Liaw

A homemade Yemeni spice mix, which includes aromatics like ground cumin, cardamom, cinnamon and black pepper, enrich this fragrant rice dish.

Serves
4

Preparation

20min

Cooking

25min

Skill level

Easy
By
Average: 3.8 (22 votes)
Yum

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 long green chilli
  • 200 g (1 cup) basmati rice, washed
  • 500 ml (2 cups) boiling water
  • salt, to taste
  • toasted flaked almonds and raisins, to serve

Yemeni spice mix

  • 5 tsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground black pepper
  • 2 tsp ground cardamom
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp turmeric powder
  • ¼ tsp red chilli powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the spice mix, place all the ingredients in a jar, then seal and shake to mix well. This will make more than you need for this recipe, but it will keep in a cool dark place for up to 3 months.
  2. Heat the olive oil in a wide, heavy-based pan over medium heat. Add the onion and cook until soft.
  3. Add the tomato and chilli and stir for 2-3 minutes or until slightly softened. Stir in 1½ tablespoons Yemeni spice mix, or to taste, then add the boiling water and season with salt.
  4. When the water returns to the boil, add the rice and stir to combine. Bring to a simmer, cover and reduce the heat to low.
  5. After 10 minutes, uncover the rice and gently stir. Cover and cook for another 5 minutes or until tender.
  6. Spoon the rice onto a platter and scatter with almonds and raisins.

 


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Photography by Adam Liaw.