Middle Eastern Spiced Turmeric Rice

• 95
  2 tbsp ghee

  Australian Certified Organic Grass-fed Ghee95$20.00Buy from OMGhee
• 85
  1/4 cup sprouted almonds, thinly sliced

  Organic sprouted almonds - 1 lb85$21.99Buy from Good Things Natural Health
• 84
  1 1/2 cups basmati rice, rinsed until clear and drained

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 90
  1 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 90
  1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 72
  1/4 tsp ground cardamom

  Organic Cardamom Ground72$4.99Buy from Spicely Organics
• 1 tsp salt
• 2 1/2 cups water
• 91
  1/3 cup flame raisins

  Raisins, Flame, Organic 1 lb91$3.20Buy from Eden Market

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1. 1

   Melt 1 teaspoon of the ghee in a medium saucepan over medium heat, add the sliced sprouted almonds, and stir frequently for 2 to 3 minutes until lightly golden and fragrant. Transfer the almonds to a small dish and set aside.

2. 2

   Add the remaining ghee to the saucepan over medium heat. Stir in the ground turmeric, ground cumin, and ground cardamom, cooking for 30 seconds until the spices bloom and release their aroma.

3. 3

   Add the drained basmati rice to the pot and gently stir for 1 to 2 minutes, ensuring every grain is thoroughly coated in the golden spiced ghee.

4. 4

   Pour in the water and salt, stirring once to combine, and bring the liquid to a rolling boil over medium-high heat, which takes about 3 minutes.

5. 5

   Reduce the heat to low, cover the pan tightly with a secure lid, and simmer undisturbed for 15 minutes until the liquid is fully absorbed and the grains are tender.

6. 6

   Turn off the heat, scatter the flame raisins directly over the rice, replace the lid, and let it rest undisturbed to steam for 5 minutes.

7. 7

   Gently fluff the rice with a fork to distribute the plumped flame raisins, transfer to a serving platter, and finish by scattering the toasted sprouted almonds over the top.