Sides
Timman Iraqi (Iraqi Spiced Rice Pilaf)
Ingredients
- 400 g (2 cups) basmati rice
- 30 g (1/4 cup) broken vermicelli noodles
- 3 tbsp vegetable oil or ghee
- 1/2 tsp ground cardamom
- 1 tsp salt
- 750 ml (3 cups) water
Method
- Rinse and soak rice in salted water for 30 minutes; drain well.
- Heat oil in a pot and toast the vermicelli until golden, stirring constantly to avoid burning.
- Add the drained rice and cardamom, stirring gently to coat with oil for 2 minutes.
- Add water and salt, bring to a boil, then reduce heat to low and cover tightly.
- Cook for 15–18 minutes until the water is absorbed and rice is tender.
- Let rest off the heat for 5 minutes, then fluff gently with a fork before serving.
Introduction: The everyday backbone of Iraqi meals, this fragrant basmati rice pilaf is lightly spiced and often studded with toasted vermicelli, served alongside nearly every stew and main course across the country.
Cultural Background: The everyday backbone of Iraqi meals, this fragrant basmati rice pilaf is lightly spiced and often studded with toasted vermicelli, served alongside nearly every stew and main course across the country.
Tips: Soaking the rice beforehand helps achieve the light, separate grains characteristic of good timman.
Variations: A layer of crispy golden rice (called hkaka) can be encouraged by leaving the pot undisturbed on low heat a few extra minutes. Naturally vegetarian and vegan when made with oil rather than ghee.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat covered in a pan with a splash of water, or microwave covered for 2 minutes.
FAQs:
Q: Can I skip the vermicelli?
A: Yes, though it adds a traditional nutty flavor and texture.
Q: Why is my rice sticky?
A: It likely wasn't rinsed and soaked enough before cooking.
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