Aromatic Saudi Arabian-Style Rice – Ruzz Bukhari

posted on: May 24, 2026

By: Habeeb Salloum/Arab America Contributing Writer

As its name suggests, this Saudi Arabian dish likely came to Saudi Arabia with the pilgrims from Central Asia and it remained. 

            Even though rice, the main ingredient in this dish is important in the cuisines of the Arabs, it is in the Far East that it reaches its epitome in the kitchen – practically synonymous with the daily fare.  The only source of food for many, rice is one of the most extensively cultivated plants.

            Although some records indicate that rice was cultivated in China thousands of years before the birth of Christ, historians believe that it was first grown in the Indus Valley about 3000 B.C.  From the Indian sub-continent it spread eastward to China and the surrounding countries.  Today, over 90% of the world’s rice is grown and consumed in China, Vietnam, India and the neighbouring lands.

            In the same fashion, the cultivation of this plant crept westward to the Middle East and Africa.  In subsequent centuries, it became one of the principal foods in these parts of the world. The ancient Greek and Roman writers made some mention of rice.  However, during their eras, it was never cultivated in Europe.

            The aroma that emanates from Ruzz Bukhari as it is cooking becomes a tell-tale sign of the arrival of a superb vegetarian dish about to be served.

Serves 4 to 6

4 tablespoons cooking oil

1 onion, minced

2 cloves garlic, smashed

1 1/2 cups Basmati or any other long-grain rice, washed

4 tablespoons raisins

2 tablespoons tomato paste, dissolved in 4 tablespoons water

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/8 teaspoon ground cloves

3 cups water

4 tablespoons pine nuts, toasted

In a medium-sized saucepan, heat the oil then sauté the onion over medium-low heat for 10 minutes.  Add the garlic and stir-fry for another 3 minutes.  Add the rice and stir-fry for 2 more minutes.  Stir in the remaining ingredients, except the pine nuts and the yogurt, then bring to boil.  Cover and cook over medium-low heat for 12 minutes.  Stir the rice then re-cover and turn off heat.  Allow to cook in its own steam for 30 minutes then place on a serving platter.  Decorate with the pine nuts then serve with plain yogurt.

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