Iraqi Yellow Rice Recipe

The December challenge for the Middle Easter & North African Cooking Club (MENA) comes to us from this month’s host who is Maryam Culinary Wonders. This month the cooking focuses on delicious recipes from Iraq. It continues to be such a delicious pleasure to discover different recipes from around the Middle East and North Africa through the participants. This month I present to you a fragrant rice modestly named: Yellow Rice.

When I first saw the recipes suggested I had a hard time deciding what to make. In the end I ended up cheating because the Flu paid me a visit in all its glory. I can’t say that cooking has been high on my priority of things to do for the past five days. I picked one part of one of the recipes as I already had the ingredients at home and I was very intrigued by this rice and its purpose. Not to mention that the method of preparation for this rice is very different than the way us Iranians make it.

Maryam provided us a link to this month’s recipes by Nawal Nasrallah. I found out that in Iraq, Yellow Rice is typically served with fish so that the bones are easily distinguished against the yellow color of the rice. I don’t know about you, but I found that piece of information fascinating and brilliant!! I made one small change to the original recipe as it is perfectly fragrant and moist on its own!

Authentic Mansaf Recipe(lamb And Rice)

These are the key flavor players in this rice! I love love love every single one of them! They make everything smell and taste amazing!

Take 2 tablespoons of the boiling  water and pour it into the mortal and pestle where the saffron was pulverized. Allow to brew while doing the next step.

Place canola oil in a non-stick pot and allow to warm. Add turmeric and give it a stir and wait until its aroma rises, about one minute.

Middle Eastern Rice With Noodles

These are the key flavor players in this rice! I love love love every single one of them! They make everything smell and taste amazing!

Take 2 tablespoons of the boiling  water and pour it into the mortal and pestle where the saffron was pulverized. Allow to brew while doing the next step.

Place canola oil in a non-stick pot and allow to warm. Add turmeric and give it a stir and wait until its aroma rises, about one minute.

Middle Eastern Rice With Noodles

These are the key flavor players in this rice! I love love love every single one of them! They make everything smell and taste amazing!

Take 2 tablespoons of the boiling  water and pour it into the mortal and pestle where the saffron was pulverized. Allow to brew while doing the next step.

Place canola oil in a non-stick pot and allow to warm. Add turmeric and give it a stir and wait until its aroma rises, about one minute.

Middle Eastern Rice With Noodles