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Ruz Yemeni

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10 minutes (plus soaking)
Prep
22 minutes
Cook

Ingredients

  • 400 g (2 cups) basmati rice, rinsed and soaked for 20 minutes
  • 2 tbsp vegetable oil or ghee
  • 1 small onion, finely chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1 cinnamon stick
  • 750 ml (3 cups) water or stock
  • Salt, to taste

Method

  1. Heat the oil or ghee in a medium saucepan over medium heat and sauté the onion until softened, about 4 minutes.
  2. Add the cumin, cardamom and cinnamon stick, and cook for 1 minute until fragrant.
  3. Add the drained, soaked rice and stir to coat evenly in the spiced oil, toasting lightly for 1-2 minutes.
  4. Add the water or stock and salt, and bring to a boil.
  5. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
  6. Remove from heat and let stand, covered, for 5 minutes.
  7. Fluff with a fork, remove the cinnamon stick, and serve hot.

Introduction: This fragrant, simply spiced rice is a common accompaniment to Yemeni stews and grilled dishes, offering a lighter side than the fuller rice-and-meat mains like mandi, while still carrying the warm spice profile characteristic of Yemeni cooking.

Cultural Background: This fragrant, simply spiced rice is a common accompaniment to Yemeni stews and grilled dishes, offering a lighter side than the fuller rice-and-meat mains like mandi, while still carrying the warm spice profile characteristic of Yemeni cooking.

Tips: Toasting the rice briefly in the spiced oil before adding liquid deepens the flavour. Keep the lid on throughout cooking to trap steam and cook the rice evenly. Let the rice rest off the heat for a few minutes before fluffing for the best texture.

Variations: Add a handful of raisins or toasted almonds for texture and sweetness. Add a few strands of saffron for extra colour and aroma. Use chicken stock in place of water for extra flavour depth. Naturally vegan when made with water or vegetable stock; no forced conversion needed.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave covered until heated through.

Nutrition: Per serving (approx.): 260 kcal, 5 g protein, 48 g carbohydrates, 6 g fat, 1 g fibre.

FAQs:

Q: What rice works best for this dish?

A: A good-quality basmati rice is traditional, prized for its long grains and fragrant aroma.

Q: Can I make this dish vegan?

A: Yes, as written with water or vegetable stock, it’s naturally fully plant-based.

Q: What does this rice traditionally accompany?

A: It’s a versatile side, commonly served alongside grilled meats, saltah or other Yemeni stews.

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