This easy 30-minute Mediterranean yellow rice is fluffy, aromatic, and the perfect side dish for grilled meats, chicken, or seafood. Long grain basmati rice is simmered with onions, broth, warm spices, and turmeric for that signature golden color—finished with crunchy toasted almonds for extra flavor and texture.

A plate of Mediterranean Yellow Rice garnished with raisins, slivered almonds, herbs, and a cinnamon stick. A spoon rests on the plate, with small bowls of extra toppings nearby on a patterned tile surface.

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5 STAR READER REVIEW

“I made this to go with a chicken shawarma and garlic-lemon shrimp cook out we were having. Not only did it make the house smell heavenly, but everyone raved about how good this rice was. My husband proclaimed “This is the only way we will have rice from now on!” It was that good. Thank you!”

—Holly
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Welcome to My Favourite Side.

I’m a rice girl, through and through. Chalk it up to my middle eastern roots. This mediterranean yellow rice is my go-to side when I’m serving up chicken shawarma, my halal cart chicken, or my mediterranean fish.

I can make a perfectly fluffy pot of rice with my eyes closed, but since I started food blogging, I’ve been surprised at how many people struggle to cook fluffy rice.

This recipe is quite easy and beginner friendly, and will get you perfect rice in 30 minutes. I always use long-grain basmati rice (as opposed to shorter grain varieties) because it’s the easiest to cook, hard to mess up, and yields excellent results.

This version of yellow rice is my own and has a middle eastern flavour profile using whole spices, onions and chicken broth. The chicken broth is what will make you go in for more and more. It’s yellow due to turmeric (there is also another version of yellow rice with saffron worth trying).

Instructions

Grab your ingredients! If you don’t have all the whole spices – don’t sweat it. Use what you’ve got.

A flat lay of Mediterranean Yellow Rice ingredients: basmati rice, chopped onions, turmeric, salt, olive oil, plus small bowls with cinnamon stick, peppercorns, cloves, and cardamom on a tiled surface. Each item is labeled.

I don’t soak my rice – instead I wash it very well until the water runs clear to get rid of any excess starch.

A large pot with sautéed chopped onions, whole spices including a cinnamon stick, cloves, and peppercorns cooking in oil on a white tiled surface – the flavorful base for Mediterranean Yellow Rice.
Cook the onions until soft, then add the whole spices.
A pot on a white tiled surface contains sautéed onions, spices, and a cinnamon stick in oil—creating the aromatic base for Mediterranean Yellow Rice as the mixture turns golden brown.
Add the turmeric, salt, pepper and continue to stir a few minutes to toast spices.
A metal mixing bowl containing dry, uncooked Mediterranean Yellow Rice with visible spices, including a cinnamon stick, sits on a white tiled surface.
Add the rice and gently stir to combine.
A pot of Mediterranean Yellow Rice, filled with golden liquid, rice, and whole spices like a cinnamon stick, is being stirred with a wooden spoon on a white tiled surface.
Add the chicken broth and bring to a simmer on medium heat.

TIP: Always use a 1:1.5 rice to water ratio when cooking long grain basmati rice. Some varieties may require more, but using this ratio ensures the rice doesn’t go mushy. If more is needed, you can add it later.

Once the water simmers and you start to see the surface bubbling, cover it with a tight fitting lid, turn the heat to low, and leave it to cook for 20 minutes. Do not be tempted to open that lid!

TIP: To ensure a tight seal on your pot, place a paper towel on top of the pot then place the lid. This ensures no steam escapes which helps to cook the rice evenly.

After 20 minutes, open the lid and fluff the rice gently with the back of a spatula or using a fork. Cover again and allow it to rest for 10 minutes before serving.

A large white platter filled with bright yellow Middle Eastern Rice, each individual grain glistening with turmeric, set on a light-colored surface.

If you know me – you know my rice will always be garnished with fried almonds or pine nuts, fried raisins, and parsley for a bright pop of colour. This step makes it extra special, but also adds texture.

A platter of Quzi-style cooked lamb shanks served over yellow rice with raisins, herbs, and nuts, accompanied by bowls of yogurt, tomato stew, chopped herbs, cutlery, and salt shakers nearby.

Rice Varieties Are Different!

When testing this recipe with different types of basmati rice, they all worked for the most part. But I also discovered that different varieties may need more water. I suggest picking one type and sticking to it so you get to know your rice and how much it needs.

But… as always, I have a solution for you. This is how I suggest you tackle the water ratio:

  • Always start with my recommended 1:1.5 cups rice to water. No basmati rice variety will ever need less than this amount.
  • If you find that after the full cook time (after you cover it and simmer it for 20 minutes undisturbed), the grains are still not very soft, then add another 1 to 1 1/2 cups of water, cover again and continue to simmer for 10 more minutes. Then fluff and check it again.

This method ensures that you don’t start off with too much water to begin with, which may end up making your specific variety too mushy.

A plate of Mediterranean Yellow Rice, garnished with slivered almonds, raisins, parsley, whole spices, and served with a patterned spoon on the side.

Recipes To Pair with This Rice:

cooked chicken shawarma served on a white plate, with a small bowl of white garlic sauce, sliced pickles, sliced cherry tomatoes and parsley. There is pita bread in the top corner, a cup of water and a plate of olives and pickles.

20-Minute Authentic Arabic Chicken Shawarma
5 from 27 ratings
Kafta skewers served on pita bread with onions and parsley

Juicy Beef Kafta Kabobs (Skewers or Patties)
4.97 from 33 ratings
Skewered air fryer chicken kabobs on a pita on a plate with a blue border with an orange glass and a white sauce in a small bowl with a spoon with parsley in the corner

15-Minute Air Fryer Chicken Kabobs (Chicken Skewers)
5 from 6 ratings
A large sheet pan lined with parchment paper with cooked chicken thighs and cooked slices of red onions, lemon wedges, and a serving spoon. Everything is garnished with toasted pine nuts and parsley.

Sumac Chicken and Onion (Sheet Pan Dinner)
4.94 from 32 ratings

If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

A decorative plate of Mediterranean Yellow Rice, filled with saffron rice, raisins, slivered almonds, chopped herbs, and a cinnamon stick. A spoon rests in the rice, with small side bowls of toppings nearby on a tiled surface.
4.87 from 37 ratings

30-Minute Mediterranean Rice (Yellow Basmati Rice)

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Amina Al-Saigh
This 30-minute Mediterranean yellow rice is the perfect accompaniment to any main dish. Perfectly fluffy, it's quick and easy to make!
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Ingredients
 

  • 3 cups long grain basmati rice
  • 4.5 cups chicken broth, substitute water
  • 1/4 cup olive oil, (or 4 tablespoons)
  • 1 onion, finely diced
  • 1.5 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon whole peppercorns
  • 5 whole cloves
  • 5 whole green cardamom
  • 2 cinnamon sticks

Instructions
 

  • In a large pot over medium heat, heat up the olive oil before adding in the finely diced onions
  • Sauté until the onions have softened
  • Add the whole peppercorns, cloves, cardamom and cinnamon sticks and continue to stir for a few more minutes
  • Add in the salt and the turmeric and continue sautéing for another minute
  • Wash and rinse the basmati rice before adding it into the pot
  • Stir gently for a few minutes, being careful not to break up the rice grains. Add the chicken broth (or water). Bring to a boil
  • Once the surface of the rice is bubbling (which should take 3-5 minutes), cover with a tight fitting lid, reduce the heat to low and cook for 20 minutes undisturbed
  • After 20 minutes, turn the heat off and open the lid. Fluff very gently with a fork or the back of a spatula. Cover and allow it to rest for 10 minutes
  • Garnish with parsley, toasted almonds and raisins if desired before serving

Notes

  • If you are not using long grain basmati rice, for example, if you’re using medium grain rice, make sure to adjust the rice to water ratio from 1:1.5 to roughly 1:1 to avoid mushy rice. Not all rice varieties cook the same way!
  • If you don’t have all the whole spices listed, feel free to omit some and use what you have.
Serving: 1g, Calories: 437kcal, Carbohydrates: 79g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 598mg, Potassium: 179mg, Fiber: 3g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg
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