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Turmeric rice served in a large platter topped with parsley and almonds
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5 from 31 votes

Turmeric Rice

Simple and easy to make, turmeric rice is the perfect side to serve with Mediterranean and Indian dishes. Perfectly seasoned and so delicious
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings 8 servings
Calories 233kcal
Author Yumna Jawad



  • Rinse the rice with cold water until the water runs clear. Drain well and set aside.
  • In a medium non-stick pot, heat one tablespoon olive oil on medium heat. Add the silvered almonds and cook, stirring frequently until the almonds reach a golden brown color; remove and set aside.
  • Heat the remaining tablespoon of olive oil in the same pot over medium heat. Add the onions and cook until softened, about 5 minutes. Transfer the rinsed rice over the cooked onions, season with turmeric, salt and pepper and stir to combine until the rice is well coated in the turmeric.
  • Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes.
  • When the time is up, remove from the heat and allow the rice to steam for 10 minutes. Then uncover and fluff with a fork.
  • Serve warm with the reserved toasted almonds and fresh parsley, if desired.


Storage: The cooked rice will keep well for up to a week in an airtight container. For best results, reheat in the microwave.


Calories: 233kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg