Iraqi Carrot Rice Recipe
This famous Iraqi carrot rice recipe "Timman Jizar" is packed with flavor, perfectly spiced with a natural hint of sweetness from the carrots, and healthy. Carrot rice can be served on its own as a light meal, or as a side dish to your main of choice.
Ingredients
- 2 cups basmati rice rinsed and soaked for 30 minutes.
- 3 cups carrots chopped into small-medium cubes.
- ¾ cup white onion finely chopped
- 4 tablespoon coconut oil
- 1½ teaspoon dried lime powder
- 1 teaspoon turmeric powder
- 2 teaspoon curry powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cardammom powder
- 2 teaspoon bouillon powder
- 700 ml cold water
- ½ cup fresh dill chopped
Instructions
- Heat the oil and saute the onion for 5 minutes.
- Add the chopped carrots and saute with the onions for 10 minutes.
- Next, it is time to add all of the spices and cook on low heat for another 5 minutes, this step is crucial to toast and awaken all of the spices.
- Add the pre-soaked rice to the pan, and gently stir the rice into the carrot mixture, ensuring every grain is coated with carrot-spice mixture. This helps the rice absorb the flavors of the carrots and spices.
- Dissolve the bouillon powder in water, and add it to the rice and carrot mixture & stir. Cover the pot's lid and let it cook for 5 minutes.
- Add the freshly chopped dill and mix it well with the rice. Cover the lid and let the rice cook undisturbed for 20-25 minutes. Once cooked, fluff the rice with a fork and it is ready to be served. Enjoy!