Yemeni Oily Rice with Baharat – Vegan version

👨‍🍳 Method

For the Fried onion

1. 1
   Rinse the rice in cold water until the water runs clear, soak 30 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the oil in a heavy pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for 15 minutes, stirring, until the onion is very caramelized.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add the rice and the turmeric, cumin, cinnamon, baharat and cardamom and stir 2 minutes, until all the grains are coated in fat.
2. 6
   Add the vegetable stock, season with salt and black pepper and bring to a boil.

   Stove
3. 7
   Turn down to low, cover and simmer 20 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 8
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 9
   Gently stir in the parsley.
6. 10
   Gently fluff with a fork and serve.