Yemeni Spiced Rice with Preserved Lemons
Fluffy rice infused with aromatic spices and the tangy brightness of preserved lemons. This mediterranean-inspired one pot ready in about 45 minutes pairs basmati rice, chicken broth, preserved lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, 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.
Ingredients
- 2 cups basmati rice
- 3 cups chicken broth
- 1 preserved lemon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/4 cup almonds
Instructions
- Step 1: Rinse 2 cups basmati rice under cold water until water runs clear. In a medium pot, melt 2 tablespoons unsalted butter over medium heat, then add 1/4 teaspoon ground cinnamon and 1/2 teaspoon ground cardamom, stirring for 30 seconds until fragrant.
- Step 2: Add rinsed rice and 3 cups chicken broth, stirring once to combine. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid.
- Step 3: While rice cooks, thinly slice 1 preserved lemon (rind only, discard pulp) and toast 1/4 cup sliced almonds in a dry skillet over medium heat for 2 minutes until golden.
- Step 4: After 18 minutes, remove pot from heat and let stand covered for 10 minutes. Fluff rice with a fork, fold in preserved lemon slices and toasted almonds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yemeni Spiced Rice with Preserved Lemons take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yemeni Spiced Rice with Preserved Lemons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Yemeni Spiced Rice with Preserved Lemons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yemeni Spiced Rice with Preserved Lemons for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Yemeni Spiced Rice with Preserved Lemons?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a game-changer! The preserved lemons add such a unique tang, and the spices are perfectly balanced. My whole family loved it.
- ★★★★★
Perfect for a weeknight meal. The spices were amazing and the rice was fluffy.
- ★★★★★
Loved it! So easy and flavorful.
