Jasmine Tea-Infused Rice with Toasted Almonds and Dried Rose Petals

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy jasmine tea-infused basmati rice accented with toasted almonds and fragrant dried rose petals, creating a fragrant side dish with floral notes. This Middle Eastern-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs basmati rice, water, jasmine green tea bags for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 1/2 cups basmati rice
2 1/4 cups water
2 jasmine green tea bags
1/2 teaspoon salt
2 tablespoons olive oil
1/3 cup sliced almonds
2 tablespoons dried edible rose petals
2 tablespoons chopped (optional garnish) fresh parsley

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Instructions

Step 1: Bring 2 1/4 cups water to a boil in a medium saucepan over high heat. Remove from heat and steep 2 jasmine green tea bags in the hot water for 5 minutes, then remove tea bags.
Step 2: Add 1 1/2 cups basmati rice and 1/2 teaspoon salt to the tea-infused water. Stir once, cover tightly, and return to low heat. Cook for 15 minutes without lifting the lid.
Step 3: Remove the saucepan from heat and let the rice sit covered for an additional 10 minutes to steam.
Step 4: While the rice rests, heat 2 tablespoons olive oil in a small skillet over medium heat. Add 1/3 cup sliced almonds and toast for 3-4 minutes, stirring frequently until golden brown and fragrant. Remove from heat.
Step 5: Fluff the cooked rice gently with a fork and stir in the toasted almonds and 2 tablespoons dried edible rose petals.
Step 6: Transfer rice to a serving bowl and garnish with 2 tablespoons chopped fresh parsley if desired. Serve warm as a fragrant, floral-accented side dish.