Garlic Turmeric Rice
By: Blanche Shaheen/Arab America Contributing Writer
The earliest physical evidence of turmeric use by humans comes from ancient pots found near New Delhi, India. Scientists actually found turmeric residue at the bottom of these pots tracing back 4500 years! Fast forward a few thousand years, and the Egyptians wrote about their use of turmeric on papyrus around 1500 B.C. The ancient document mentioned turmeric as a dye and as a medicine. Arab traders in the 7th century continued to introduce turmeric throughout the Middle East, hence this spice’s popularity in Moroccan tagines, Egyptian teas, Jordanian Mansaf, Iraqi pickles, Yemenese Chicken Mandi, and Lebanese sponge cakes called “Sfouf.”
Recently cooks and holistic doctors have rediscovered turmeric for its medicinal properties, as well as its beautiful color and mild flavor. Many holistic medical doctors use turmeric to help detoxify the liver, fight various cancers, speed metabolism, kill bacteria, disinfect cuts and burns, and even slow the progression of autoimmune diseases. Perhaps the popularity of turmeric is the reason why my garlic turmeric rice is hands down the most popular recipe on my YouTube channel, having garnered over 330,000 views as I write this article. This no-fail formerly secret family recipe yields rice that is bursting with flavor and versatile with so many other dishes. My garlic addicted father inspired this recipe. He eats garlic bulbs raw and adds them to everything, from his salads and meats to his sandwiches and rice. When making this special garlic rice, he minces the garlic and shallots as finely as possible until they practically form a paste for maximum flavor. Also, make sure you rinse and then soak the rice before cooking for at least for half an hour. This will eliminate excess starch, and make your rice fluffy and better able to absorb whatever sauces or stews you pour on top. The golden yellow turmeric, which comes from the ginger family, gives the rice a beautiful glow. This rice is compatible with any number of Middle Eastern stews or kebabs.
To see how to make Garlic Tumeric Rice, click on the video below:
1 cup jasmine rice (soaked)
6 cloves of garlic
1 tbsp butter
1 tbsp olive oil
1 tsp turmeric
1 1/2 cups chicken broth
Salt to taste
Water for soaking the rice
Pour enough water so there are at least two inches over the rice and let soak for 30 minutes, then rinse the rise and drain. Heat the butter and oil until melted. Add the garlic and shallots, and stir until soft and fragrant, about 1 minute. Stir in the rice, salt, and turmeric, and stir for about 3 minutes to toast the rice a little. Then add chicken broth. Wait until mixture boils, and then reduce heat to a low simmer, and cover rice to cook for about 20 minutes or until rice is fluffy.
Blanche Shaheen is a journalist, host of the cooking show called Feast in the Middle East, and soon to be cookbook author. She specializes in Arab cuisine of the Levant and beyond. You can check out her cooking video tutorials and cultural commentary on growing up Arab American at https://www.youtube.com/user/blanchetv Her recipes can also be found at https://feastinthemiddleeast.wordpress.com/