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Recipes

Ruz wa Khodra (Rice with Vegetables / Palestinian Rice Pilaf)

A fragrant rice dish with vegetables, usually served as a side but hearty enough to be a main. Every family has its own version.

6 servings (default)

Ingredients

Servings
6
  • 2 cups long-grain rice (basmati or Egyptian)
  • ¼ cup olive oil or ghee
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 cup green peas (fresh or frozen)
  • ½ cup diced green beans
  • 1 head small cauliflower, cut into small florets
  • ¼ cup vermicelli noodles, broken into pieces
  • 3 cups chicken or vegetable broth
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 bay leaf
  • Salt and pepper to taste
  • ¼ cup toasted almonds or pine nuts for garnish
  • Fresh parsley or cilantro

Method

  1. 1

    Prepare the vegetables

    If using cauliflower, lightly steam or fry the florets until just tender. Set aside.

  2. 2

    Toast the vermicelli

    In a large pot, heat 2 tablespoons oil or ghee. Add vermicelli and toast, stirring constantly, until deep golden brown. Remove and set aside.

  3. 3

    Sauté aromatics

    5 min

    In the same pot, add remaining oil. Sauté onion until translucent. Add carrots, green beans, and peas. Cook for 5 minutes.

  4. 4

    Add rice and spices

    3 min

    Add the rinsed rice to the pot. Stir in allspice, cinnamon, cardamom, cloves, nutmeg, salt, and pepper. Toast the rice with the spices for 2-3 minutes until fragrant.

  5. 5

    Cook

    20 min

    Add the toasted vermicelli, bay leaf, and hot broth. Stir once, bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes.

  6. 6

    Rest and fluff

    10 min

    Remove from heat. Let sit covered for 10 minutes. Remove bay leaf. Gently fold in the cauliflower (if using) and fresh herbs. Fluff with a fork.

  7. 7

    Garnish and serve

    Transfer to a serving platter. Top with toasted nuts and more fresh herbs. Serve alongside roasted meats or stews.