Shawarma Rice Recipe: Middle Eastern Spice With Toasted Nuts

This dish brings the bold flavors of Middle Eastern street food to your kitchen table. Toasted nuts and warm spices transform simple rice into something extraordinary.

I developed this recipe after years of perfecting the balance between aromatic spices and perfectly cooked grains. The toasted nuts add a satisfying crunch that contrasts beautifully with the tender rice.

The secret lies in blooming the spices in hot oil before cooking the rice, which ensures every grain is infused with rich, complex flavors. It’s a technique that makes all the difference.

Serve this as a main course or alongside grilled meats for a complete meal. The leftovers taste even better the next day.

Ingredients for Shawarma Rice

Warm spices, toasted nuts, and fluffy rice create this Middle Eastern-inspired dish with ease.

The spices are the foundation here. Penzeys offers exceptional quality, but most Whole Foods bulk sections have fresh options too. Blooming them in oil releases their essential oils—don’t skip this step. For the rice, basmati is traditional, but jasmine works in a pinch. Look for grains that are uniform in size for even cooking.

No slivered almonds? Cashews or pistachios add a similar crunch. Missing a spice? Most shawarma blends (find them at Middle Eastern markets) contain the right mix. The broth can be swapped for water, but low-sodium chicken or vegetable broth adds depth. For a vegetarian version, use vegetable broth instead.

Rice keeps well for 3-4 days in the fridge—reheat with a splash of water to revive. Toasted nuts stay crisp for 1 week in an airtight container. The dish actually improves overnight as flavors meld together.

Step-by-Step Instructions for Shawarma Rice

Here’s the method. Straightforward, tested, works every time.

Step 1: Rinse and Bloom the Spices

Rinse the 2 cups Basmati Rice under cold water until the water runs clear. This removes excess starch and prevents the grains from clumping together. Drain thoroughly in a fine-mesh strainer.

In a large pot, heat 1 tbsp Olive Oil over medium heat. Add the 1 whole Yellow Onion (finely diced) and cook for 5-6 minutes until soft and translucent. Stir in the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.

Step 2: Toast the Spices and Nuts

Add the 1.5 tsp Ground Cumin, 1.5 tsp Ground Coriander, 1 tsp Smoked Paprika, 0.5 tsp Ground Cinnamon, and 0.5 tsp Turmeric to the pot. Stir constantly for 1 minute until the spices are fragrant and slightly darkened—this blooms their flavors.

Push the onion-spice mixture to one side of the pot. Add the remaining 2 tbsp Olive Oil to the empty space, then add the 0.5 cup Slivered Almonds and 0.25 cup Pine Nuts. Toast for 2-3 minutes, stirring frequently, until the nuts are golden brown. Remove from heat immediately to prevent burning.

Step 3: Cook the Rice to Perfection

Stir the rice into the pot, coating it thoroughly with the spiced oil and nut mixture. Add the 3 cups Chicken Broth and 1 tsp Salt, and bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and the rice is tender. Do not lift the lid during cooking—condensation can drip back onto the rice and make it mushy. When done, remove from heat and let it sit covered for 5 minutes.

Step 4: Fluff and Garnish

Gently fluff the rice with a fork, breaking up any clumps and distributing the toasted nuts and onions evenly throughout. Taste and adjust seasoning with additional salt if needed, though the nuts and broth should provide ample flavor.

Transfer to a serving dish and sprinkle with the 0.25 cup Fresh Parsley (chopped) for a burst of color and freshness. The rice should be fragrant, with visible golden-brown nuts and a slight yellow hue from the turmeric. Serve warm as a side or base for grilled meats.

Flavor Customization for This Recipe

Spice Level Adjustments

For more heat, add ½ tsp cayenne pepper with the other spices during blooming. I love how this extra kick balances the sweetness of the cinnamon. For milder flavor, reduce the smoked paprika to ½ tsp.

Citrus Zest Twist

Brighten the dish by stirring in 1 tbsp lemon zest at the end. The acidity cuts through the richness beautifully. I often add this when serving with rich meats like lamb.

Herb Variations

Swap the parsley for ¼ cup chopped cilantro or mint for a fresh twist. Cilantro adds a citrusy note, while mint brings a cool contrast to the warm spices. Both pair wonderfully with the toasted nuts.

Nut Alternatives

Try cashews or pistachios instead of almonds and pine nuts. Cashews add buttery richness, while pistachios give a vibrant green pop. Toast them the same way for 2-3 minutes until golden. 💫

Protein Boost

Fold in 1 cup cooked chickpeas after fluffing the rice for extra protein. This makes the dish more filling as a vegetarian main. I find canned chickpeas work well—just drain and rinse first.

Sweet & Savory

Add ½ cup raisins or dried apricots with the rice for a sweet contrast. The fruit plumps up during cooking, creating delicious bursts of flavor. This version reminds me of Moroccan tagines.

Frequently Asked Questions