This yellow Middle Eastern Rice is the perfect side dish for grilled foods. It's really simple to make and is a fantastic upgrade to regular rice. It's really simple to make and packs a lot of Tangy Earthy and Umami flavors that make the rice pop.

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Ingredients:
2 Cups Basmati or Long Grain rice
200ml Concentrated Chicken Stock
3 Garlic Cloves
2 Brown or Spanish Onions
2 Plum Tomatoes
23 Black Limes (Loumi)
2 Bay Leaves
2 Cardamom Pods
2 Cloves
1 Green Chilli
4 Tbsp Lemon Juice
2 Tbsp Butter
2 Tbsp Vegetable Oil
1 1/2 Tsp Salt
3/4 Tsp Ground Turmeric
1/2 Tsp Black Pepper

Directions:
1 Wash your Basmati rice, 34 times until the water runs clear.
2 Peel and dice your Onions to a mediumsmall dice
3 Deseed and dice your tomatoes into small pieces
4 Slice your chilli into small pieces
5 Add your Butter and Oil to a pot on medium heat
6 Once melted, add the diced onion, and mince the garlic cloves and add in
7 Saute for about 57 minutes until the onions have softened and wilted. Do not let the onions brown
8 Add your Green Chilli and diced Tomatoes as well as the Black Limes, Cardamom, Cloves and Bay Leaves. Mix well and saute for 35 minutes
9 Once the tomatoes have softened add the Salt, Black Pepper, and Turmeric. Add the rice in and stir to combine.
10 Add your lemon juice to the pot, then add enough stock to barely cover the rice. Top up with water if required.
11 Turn the heat up to high and bring the pot to a boil. As soon as it boils cover with a tight fitting lid and turn the heat down to your second lowest setting. Allow it to steam for about 20 minutes
12 When 20 minutes are up, remove the lid and fluff your rice up with your fork. Place the lid back on and allow it to simmer for 2 more minutes
13 When the 2 minutes are up your rice is ready to be served.