Middle Eastern Yellow Rice Recipe
“Are you looking for a surprising, healthy, and easy-to-make supper? This Middle-Eastern yellow rice (Khichdi) is the most scrumptious answer we have for you.”
Noam Zigdon
Original Recipe Author
If there’s one thing we know about the Middle East, it’s that they love their rice! There’s Kabsa from Saudia, Mandi in Yemen, and, finally, Khichdi from India.
This Middle Eastern Yellow rice recipe (Khichdi) is full of flavors that’ll leave you and your family asking for more!
The best part? It’s super easy to make, as you don’t have to bake or fry anything or search for the ingredients everywhere.
It’s a simple rice and lentils recipe that combines healthy and delicious in one plate! Let’s see how you can do it!
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Middle Eastern Yellow Rice Recipe
Ingredients
- 1 stick butter (100 g)
- 2 tbsp. tomato paste
- 6-8 garlic cloves (minced)
- ¾ tbsp. salt
- 1 cup red lentils
- 2 cups rice
- 1 tbsp. cumin
- 4½ cups water
Instructions
- Before cooking, clean the rice and lentils from debris or insects, rinse well, and then strain.
- Start by melting the butter in a large pot, then add the tomato paste and garlic.
- Mix the ingredients together and cook for about 5 minutes.
- After that, add the cumin, salt, and water, and bring everything to a boil.
- Slowly add the rice and lentils to the pot and stir together.
- Cook the mixture uncovered on high heat until the water reaches the rice’s level.
- Turn the heat down and cover the pot.
- Cook on medium heat for about 20 minutes more.
Tips
- For the best experience, we recommend eating this dish with sour cream, buttermilk, or quark creamy soft cheese on the side.
- If you want to stir clear from the cream and milk, you can make a sunny-side-up egg and enjoy the rice with it.
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