Yemeni Spiced Rice with Preserved Lemons

Fluffy rice infused with aromatic spices and the tangy brightness of preserved lemons.

Cuisine: Mediterranean

Category: One Pot

Prep: 15 minutes. Cook: 30 minutes.

Serves 6.

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

1. 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.
2. 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.
3. 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.
4. 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.