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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
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Iman's Middle Eastern Rice
from Juley Karns - Spokane, Washington State USA

Everyone that has tried it loves this rice dish.

  • 2 cups basmati rice
Rinse rice until water is clear.
(I use a large pot and put the rice in a colander and run cold water over the rice until the water runs clear.
This prevents the grains from breaking.)
After you have done this empty the water from the pot and take the rice out of the colander and let set for 2-4 hours the longer the better because this increases the length of the rice.

The following ingredients need to be fried until the onions are clear (do not allow the onions to burn for they will then taste bitter).
Use a high quality oil and it should cover the bottom of the skillet that your using.
This will lock the flavors in.

  • 1 large onion chopped in fairly good size pieces
  • 12 peppercorns
  • 6 cloves
  • 2 cardamons pods
  • 1 tsp. salt
  • 1 tsp. turmeric
  • 1 piece of cinnamon stick (approx. 1/2 stick and uncurled)
Allow these ingredients to cook until onion is about clear and then add the following.
  • 2 teaspoons Baharat*
  • 1 very small piece of black lemon
    (This is very strong so a little goes a very long way.
    About the size of a (woman's little finger) fingernail)
Turn heat down and allow baharat to coat the onions until it looks about ready to candy.
Now add 1 can of stewed tomatoes and simmer until most of the juice is cooked out.
  • 1 handful pine nuts (roast them a few minutes)
Pour this mixture in large pot and fry your rice for a few minutes (be careful not to break grains.
Put the rice in the pot and pour in a can of broth (I prefer chicken but I used beef in the one I brought to work.
Then add water.
The water should just cover the rice.
Add 1 handful of baby peas and candied raisins.
Steam until rice is tender.
Place in a preheated oven at 350 degrees.
Check the rice in about 45 minutes if in oven or when water has evaporated to see if it is tender.
Too little water is preferred for too much because more water can be added while too much water causes the rice to turn into paste.


  • 1/2 cup black peppercorns
  • 1/4 cup coriander seeds
  • 2 Tbs. cinnamon
  • 1/4 cup cloves
  • 1/3 cup cumin seeds
  • 2 t. cardamom seeds
  • 1/2 c ground paprika
Place peppercorns, coriander seeds, cloves, cumin and cardamom seed in jar of blender and grind to a powder.
(I use a small canning jar and attach it as I would to the regular attachment.)
You can use ground nutmeg (freshly grated is better) and blend into spices with ground paprika (for color only). Store in air tight jar.

Once rice is done and you are ready to serve it, turn pot on it's side and remove with fork for this will make the rice nice and fluffy.
Eat and enjoy!