This fancy, fabulous recipe for Middle Eastern Roasted Vegetable Rice can be enjoyed as an entrée or side dish. It’s completely vegan, satisfying, and full of flavor. Roasting the vegetables brings out their natural sweetness. Chickpeas add protein and fiber, and a delicious blend of turmeric and spices adds anti-inflammatory goodness. You will love this flavorful take on vegetable rice!
Looking for more rice recipes? Try my saffron rice and Persian dill and lima bean rice, too.
Brace yourself for a truly addicting vegan recipe. Since creating this dish, it has quickly become a family favorite. It’s not a “quick fix,” but it’s totally worth the effort. The extra step of roasting and caramelizing the eggplant and carrots before adding them to the rice gives lots of depth to the flavor.
Chickpeas are added to make this dish a complete protein. I’ve added copious amounts of turmeric, which ups the health factor and gives it a gorgeous golden hue. The result is a holiday-worthy side dish; this could even be the centerpiece of a celebratory meatless meal.
History of Basmati Rice
The word basmati is a combination of Sanskrit words– vas, meaning “aroma” and mayup, meaning “ingrained or present from the beginning.” Together, the words form “vasmati”, though it is most often pronounced bas-mati.
Tavpovan, a village near Rishikesh in the Dehradun area of Uttaranchal, is known for producing Basmati rice. In one famous story, a shopkeeper brought the new rice to his home in Punjab. When he cooked it, the scent filled the air, and the whole village learned of the arrival of basmati rice.
If you’ve ever cooked basmati, you know the aroma I’m talking about– it’s delicious, yet difficult to describe. 17th-century French merchant and traveler Jean Baptiste Travernier did his best to explain it: “All the rice grown in this country possesses a particular quality causing it to be much esteemed. Its grains are half as small as those of common rice, and when it is cooked, snow is not whiter than it is; besides which, it smells like musk, and all the nobles of India eat no other. When you wish to make an acceptable present to anyone in Persia, you take him a sack of this rice.”
Recipe Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- White Rice – A type of long-grain rice, like Basmati rice or Jasmine rice, is crucial for this dish. I don’t recommend using any other type of rice.
- Veggies – Eggplant and carrots add flavor, texture, and nutrients. For the best taste and texture, I recommend using whole carrots instead of baby carrots. Or, switch things up with peas, onions, garlic, bell pepper, broccoli, zucchini, green beans, cabbage, or even frozen mixed vegetables.
- Chickpeas – Also known as garbanzo beans, these add a satisfying texture along with plant-based protein and fiber, making this roasted rice recipe filling enough to serve as a complete meal.
- Herbs and Spices – Salt, turmeric, cumin, black pepper, cayenne pepper, and cilantro infuse the rice with a warm, savory flavor and a touch of heat.
- Pine Nuts – I like to include these for a little extra richness and crunch.
- Olive Oil – This adds rich flavor and helps caramelize the vegetables, enhancing their natural sweetness.
How to Make the Best Roasted Vegetable Rice Recipe
This recipe uses an Iranian method to make fluffy basmati rice with a crispy bottom layer called tahdig, the prized, golden crust known as the “bottom of the pot.” By heating the oil first, you get a shortcut version of tahdig, which is crunchy, flavorful, and perfect when mixed into the rice.
- Prepare the rice. Rinse the rice under cold water. Then, transfer it to a mixing bowl and submerge it in cold water, leaving it to soak for at least 30 minutes.
- Roast the vegetables. Spread the eggplant cubes and carrots in an even layer on a greased baking sheet. Drizzle olive oil on top, followed by salt, and toss to combine and coat. Roast until the veggies are tender and beginning to caramelize, and set aside to cool.
- Boil the rice. Drain the colander of rice. Then, boil the rice in a pot of salted water (or chicken stock for even more flavor), stirring periodically.
- Rinse again. Pour the cooked rice into a colander, and rinse it with lukewarm water.
- Combine. Add the herbs and spices to the rice along with the chickpeas, roasted vegetables, and pine nuts. Stir to combine.
- Heat and layer. Warm olive oil in a pot over medium heat. Scoop the rice mixture into the pot, mounding it into a pyramid shape. Make a hole in the center, pushing down almost to the bottom of the pot.
- Cook. Place a thin kitchen towel over the top of the pot. Then, place a tight-fitting lid on top, and reduce the heat to low.
- Serve. Once cooked, fluff the rice with a fork, and serve hot.
Middle Eastern Roasted Vegetable Rice
Ingredients
- 2 cups white basmati rice
- 16 ounces eggplant, sliced into 1-inch cubes
- 2 whole carrots, scrubbed and diced into small pieces
- 1 3/4 cups chickpeas, cooked or canned and drained
- 1 1/2 teaspoons salt, divided
- 2 1/2 teaspoons turmeric
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup cilantro, chopped (parsley can be subbed)
- 1/4 cup pine nuts (optional – if nut allergic omit)
- 6 tablespoons olive oil, divided
NOTES
Instructions
- Rinse and sort the rice for a minute in the colander with cold water. Pour the rice into a medium mixing bowl and cover it with 2 inches of cold water. Let the rice soak for at least 30 minutes, up to 3 hours.
- Place a rack in the middle of your oven and heat oven to 425 degrees F. Spray baking sheet with nonstick cooking oil spray or brush lightly with olive oil. Spread out the eggplant cubes and diced carrots out on the baking sheet. Drizzle evenly with 2 tbsp olive oil, sprinkle with 1/2 tsp of salt, and use clean hands to toss the vegetables, coating them lightly.
- Roast for 10 minutes. Stir the vegetables with a wooden spoon, then continue to roast for 15-20 minutes longer until the vegetables are tender and some pieces are caramelizing. Remove from oven and allow to cool.
- Drain the rice in a colander and rinse again with cold water, shake out the excess water.
- Bring 2 cups of water to a boil in a 5 quart pot. Pour in the rice and 1 tsp salt. Stir. Bring the water back to a boil. Let the mixture simmer uncovered on medium for 5-8 minutes, or until water fully absorbs. Stir the rice periodically during cooking, and make sure you’re careful not to cook too long or your rice will begin to stick to the pot.
- As soon as all the liquid has absorbed, pour the rice into a colander and rinse with lukewarm water, then drain (this step removes excess starch and makes the rice extra fluffy). Rinse and dry the pot and put it back on the stove. To the rice in the colander, add the turmeric, cumin, black pepper, cayenne pepper, fresh chopped cilantro, chickpeas, roasted diced vegetables and pine nuts (if using). Carefully stir these ingredients into the rice in the colander, making sure spices, vegetables and herbs are well mixed throughout the rice. This may take a few minutes. If your colander is on the small side, you may find it easier to mix the rice and other ingredients in a large mixing bowl. I just use the colander to avoid washing an extra dish.
- Pour 1/4 cup olive oil in the bottom of the pot on the stovetop and turn heat to medium. Let the olive oil heat up. Carefully scoop the rice with vegetables out of the colander and into the pot– it should sizzle as you place the bottom layer of rice. Continue to mound the rice on top of the bottom layer, forming a pyramid-shaped mound in the middle of the pot. Make a hole in the center of the rice mound with the handle of a wooden spoon, pushing it almost to the bottom of the pot.
- Place a thin kitchen towel over the top of the pot, being careful not to let the towel get too close to the heat source. Place the lid tightly over the top of the towel. Reduce heat to low and cook for 30 minutes longer.
- Fluff rice with a fork and serve hot. Some crispy bits of rice will form at the bottom of the pan. Eat them and enjoy, or stir them into the rice. They’re delicious!
Nutrition
tried this recipe?
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FAQs
Yes, leftovers keep fresh in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. To serve, thaw the rice in the fridge overnight. Then, reheat it in the microwave, adding a splash of water or broth as needed to keep it from getting dry.
With carbs, protein, fiber, and fats, this dish can easily be served as a complete meal. Or, enjoy it as a side dish with options like falafel, vegan lentil cauliflower tacos, or lemon marinated chicken skewers.
Yes, once combined, you can use this rice as a base for vegetable fried rice. Scramble eggs in oil, and fold them into the mixture. Or, include cooked beef, turkey, chicken, or even tofu for a boost of protein.
HI Avey, I made it for my rosh hashana dinner and everyone loved it !!!
I’m an Israeli and I love your receipes !!!
This recipe is so good! It turned out perfectly, first time. There was about an eight of an inch of fantastically browned rice and veggies on the bottom of the pan. A sturdy wooden spoon made short work of scraping them off the bottom, and mixing them into the rice. Absolutely delicious. The key is following the instructions to the letter, trust me!
I’m glad I read the comments. Like others, I thought the water to rice ratio seemed odd as it’s typically double water for rice. So happy Tori responds to the questions and said “trust the recipe,” so I did. This came out awesome. I served it with a multitude of other dishes for my first Passover with my Israeli Morrocan sephardic boyfriend and it was hit. Thanks for the recipe and the tips!
Yay! Thank you for reading through the comments, often folks aren’t patient enough for that. 🙂
Any thoughts on if the cooking instructions are different with brown basmati rice?
Hi Mandy, I love brown rice but this recipe is really best made with white. If you’re using brown it will need to cook longer and the brown rice grains won’t cook up as fluffy as the white ones, plus they won’t soak up the spice flavor in the same way. I can’t give you exact instructions here because I’ve never tested it with white– it might need more liquid, and the method would probably need to be altered as well. Sorry I can’t give you more exact advice!
Any way to make this in a rice cooker or otherwise make it not a last minute rush for a seder meal?
I’m wondering, what else gets lost with the drained water besides carbohydrates? Does anyone know? Are we losing all the “good stuff” with this method?
I mean the washing of the rice….
I love that is is roasted and not fried. The color is gorgeous too! Saved this to Pinterest for later!
2 cups of water to 2 cups of rice? I I always double the water quantity…..
I am in the middle of making the rice what to do?
Trust the recipe Shirley. This is a different cooking method than you’re used to, but you need to follow the instructions exactly as written for it to turn out correctly.
Yum! This sounds fantastic, I love all the flavors here.
Delicious! I didn’t have an eggplant so I used cauliflower and I thought it went together perfectly.
Must try it!!! Looks delish!!
Hi! I just found your website and subscribed, and I signed my mom up too! I made this wonderful dish tonight, it really is lovely. I cooked it as a side along with your honey herb chicken, and they were both huge hits! I was a little scared at first because the rice had not fully cooked when I mixed it with all the spices (and I wasn’t sure if that was my mistake or by design), but after simmering in the dutch oven for 30 minutes, everything was cooked to perfection.
This time of year, I don’t like to buy pine nuts because they’re awfully expensive and go bad very quickly. I subbed in blanched almonds instead.
Thank you for a great recipe!
I am so glad I found you Tori
This is now what is for dinner tomorrow!
As a diabetic I need to stay away from white rice. I thought I might make this replacing the rice with the grain called farro. Should be just as good.
You could use brown bastmati (I’ve seen it in a few places), or any other grain. Farro is kin to wheat.
This sounds absolutely delicious – I love the method of cooking – very similar to Persian rice – and I love that it is vegetarian, contains chickpeas, and is flavored with cumin. Can’t wait to try/
I need to make this rice, looks delicious !
Does anyone know, what might be the purpose of the towel used in the final stage of cooking?
Keeps the steam from condensing on the lid, and then dripping back down into the rice.
oh yes
Sounds delicious!!!