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Middle Eastern Bukhari Rice

Created by dienia b on September 2, 2023

Step 1: Rinse and drain the rice 3 times, then cover with warm water and let it soak for at least 30 minutes.
Step 2: In a large pot over medium-high heat, add the oil and fry the onions with just a pinch of salt until they get soft and start to take a nice brown color on the edges.
Step 3: Add in the carrots and sauté for another minute or two.
Step 4: While that's going on, drain the rice and have it ready next to you.
Step 5: Now, to the onion and carrot mix, add the cinnamon, bay leaf, cumin, cardamom, black pepper, nutmeg, and clove and sauté for another 30 seconds.
Step 6: Add the drained rice and the chickpeas and stir them around gently to incorporate all the spices.
Step 7: Pour in the hot vegetable broth, stir, and let it come to a boil with the lid just slightly off the pot.
Step 8: After 5 minutes, you'll notice that the level of broth is now just below the surface of the rice and bubbles are popping through. (If this isn't the case, let it boil a few minutes more.)
Step 9: Cover the pot tightly with the lid and put the heat underneath on the lowest setting possible.
Step 10: Cook undisturbed (no peeking or stirring!) for 22 minutes.
Step 11: After 22 minutes have elapsed, take off the heat for 5 minutes.
Step 12: Fluff and season to taste.