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Carrot rice served in a white plate, garnished with fried almonds on a grey background

Carrot Rice (Timman Jizar)

This Middle Eastern Carrot Rice recipe is SO good, it doesn't even taste like it has veggies in it. Flavoured with onions, shredded carrots, tomato, and cinnamon, it strikes the perfect balance. Only 30 minutes, and you have the best side to any dish!
Course Sides
Cuisine middle eastern
Keyword Carrot Recipe, Carrot Rice, Timman Jizar
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5


  • 1 onion
  • 3 medium carrots shredded (about 1.5 cups packed) *see notes
  • 1 to mato
  • 4 tablespoons vegetable oil
  • 2 cinnamon sticks
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • 1 and ¼ teaspoon salt
  • 1 chicken bouillon cube substitute for vegetable for vegetarian option
  • 1 and ½ cups basmati rice
  • 2 and ¼ cups water


  • Start by finely dicing the onions and tomatoes
  • Wash, peel and shred the carrots, discarding the green parts
  • In a non-stick pot on medium heat, heat the vegetable oil and add the onions. Cook for a few minutes until softened
  • Next add the tomato, and continue to cook for a few more minutes
  • Add the shredded carrots, along with the bouillon cube, salt, pepper, cinnamon sticks and ground cinnamon. Cook for 5 minutes, stirring every few minutes
  • Wash and drain the basmati rice, and add it to the pot. Stir and cook for 2 minutes
  • Add the water and allow everything to start bubbling
  • Once rice is bubbling, cover and cook on low heat for 20 minutes. Do not open the lid
  • After 20 minutes, open lid and fluff rice with a fork. Serve & enjoy


If you absolutely hate shredding carrots (Come on - it takes 5 minutes!) you can substitute frozen carrot cubes. However the fresh shredded carrots definitely yields a lot more flavour!