📝 About This Recipe
Inspired by the vibrant food stalls of the Levant and the bustling carts of New York City, this bowl is a masterclass in aromatic layering. Fluffy, long-grain basmati rice is infused with turmeric and warm spices, serving as the perfect canvas for succulent protein and crisp, fresh vegetables. Finished with a tangy, creamy garlic white sauce, it delivers a high-end fast-food experience that is both comforting and deeply flavorful.
🥗 Ingredients
The Golden Rice
- 2 cups Basmati rice (rinsed until water runs clear)
- 3 cups Chicken or vegetable broth (low sodium preferred)
- 2 tablespoons Unsalted butter
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Ground cumin
The Signature White Sauce
- 1/2 cup Mayonnaise (full fat for best flavor)
- 1/2 cup Greek yogurt (plain and unsweetened)
- 2 cloves Garlic (finely minced or grated)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Dried oregano
Bowl Components & Garnish
- 1 can Chickpeas (15oz, drained and patted dry)
- 1 cup English cucumber (diced)
- 1 cup Cherry tomatoes (halved)
- 1/4 cup Red onion (thinly sliced)
- 1/4 cup Fresh parsley (roughly chopped)
- 2 tablespoons Olive oil (for sautéing)
👨🍳 Instructions
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1
Rinse the basmati rice in a fine-mesh sieve under cold running water for 2-3 minutes until the water runs clear; this removes excess starch and ensures fluffy grains.
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2
In a medium heavy-bottomed pot, melt the butter over medium heat. Add the turmeric and cumin, stirring for 30 seconds until the spices are fragrant and the butter is bubbling.
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3
Add the rinsed rice to the pot and stir to coat every grain in the spiced butter. Toast the rice for 1-2 minutes until the edges look slightly translucent.
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4
Pour in the broth and add a pinch of salt. Bring to a rolling boil, then immediately reduce the heat to the lowest setting and cover with a tight-fitting lid.
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5
Simmer the rice undisturbed for 15-17 minutes. Turn off the heat and let it sit, covered, for another 5 minutes to steam.
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6
While the rice cooks, prepare the white sauce by whisking together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and oregano in a small bowl. Season with black pepper and refrigerate.
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7
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the drained chickpeas and a pinch of turmeric. Sauté for 5-7 minutes until the skins are slightly crispy and golden.
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8
Dice the cucumber, halve the tomatoes, and slice the red onion. Toss them lightly in a bowl with a drizzle of lemon juice and a pinch of salt.
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9
Fluff the finished turmeric rice gently with a fork, being careful not to mash the grains.
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10
Assemble the bowls by placing a generous base of golden rice in the center, then topping with the crispy chickpeas and the fresh vegetable medley.
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11
Drizzle the chilled garlic white sauce generously over the entire bowl in a zig-zag pattern.
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12
Garnish with fresh parsley and an optional sprinkle of sumac or red pepper flakes for a final pop of color and heat.
💡 Chef's Tips
Always toast your spices in butter or oil before adding liquid to unlock their fat-soluble flavor compounds. For the fluffiest rice, never stir the pot while it is simmering, as this releases starch and creates stickiness. If you prefer a thinner sauce, add a teaspoon of water or milk at a time until it reaches a drizzling consistency. You can substitute the chickpeas with grilled chicken thighs or falafel for variety. Make the white sauce at least 30 minutes in advance to allow the garlic flavor to mellow and meld.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or pita chips for extra crunch. Pair with a glass of iced mint tea or a crisp, dry white wine like Sauvignon Blanc. Add a side of spicy Harissa paste if you enjoy a kick of heat. Top with a few crumbles of salty Feta cheese for an extra layer of Mediterranean flavor. A side of pickled red cabbage adds a beautiful purple contrast and acidic bite.