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golden yellow zucchini turmeric rice pilaf

Zucchini Turmeric Rice Pilaf

This zucchini turmeric rice pilaf is fluffy, golden, and full of flavor. Basmati rice, zucchini, onions, and warm spices come together in a simple yet vibrant dish that works as a side or light meal.
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Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 35 minutes
Servings: 4 serving
Course: Side dish or light main
Cuisine: Fusion
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice or any long grain rice
  • 2 cups vegetable broth or chicken broth
  • 1 medium zucchini diced
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 ½ teaspoons ground turmeric
  • ½ teaspoon cumin
  • 2 tablespoons olive oil or ghee for richer taste
  • Salt and pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)

Method
 

  1. Rinse the rice under cold water until the water runs clear. This keeps the grains fluffy.
  2. Sauté the aromatics: In a medium pot, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic, turmeric, and cumin for 30 seconds.
  3. Toast the rice: Add rinsed rice to the pot and stir so every grain gets coated in spices and oil. Toast for 2–3 minutes.
  4. Add broth: Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed.
  5. Cook the zucchini: In a small skillet, sauté the diced zucchini in a drizzle of olive oil until tender and lightly golden.
  6. Combine: Remove the rice from heat, let rest 5 minutes, then fluff with a fork. Fold in the zucchini.
  7. Finish: Season with salt and pepper. Garnish with parsley or cilantro. Serve warm.

Notes

  • Rinsing the rice is key for fluffy texture.
  • Don’t cook zucchini with the rice or it will get mushy.
  • You can swap broth for water, but broth gives deeper flavor.
  • Add a squeeze of lemon juice at the end for brightness if you like.