Can I use brown rice instead of basmati?

Yes, brown rice can be used, but adjust the cooking time as it takes longer to cook.

Is there a substitute for pine nuts?

Absolutely, you can use sliced almonds or walnuts as an alternative.

What can I use instead of feta cheese?

Goat cheese or a vegan cheese alternative can work well in place of feta.

Persian Rice Bowl with Feta – Easy Flavorful Weeknight Meal

Name: Delightful Persian Rice Bowl with Feta: A Tasty Fusion
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Persian
Ingredients: 2 cups basmati rice; 1/4 cup olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon turmeric; 1 teaspoon cumin; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1/4 cup toasted pine nuts; 1/4 cup dried cranberries; 2 tablespoons lemon juice; Optional: Grilled chicken or lamb slices; Optional: Roasted bell peppers or zucchini; Optional: Sliced almonds instead of pine nuts; Optional: Mint leaves for garnish

Description

A vibrant fusion of Persian flavors and modern flair, this rice bowl combines fragrant spices, creamy feta, and pops of sweet and nutty textures for a deliciously balanced dish.

Ingredients

Scale

2 cups basmati rice
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
1/4 cup dried cranberries
2 tablespoons lemon juice
Optional: Grilled chicken or lamb slices
Optional: Roasted bell peppers or zucchini
Optional: Sliced almonds instead of pine nuts
Optional: Mint leaves for garnish

Instructions

Rinse basmati rice under cold water until the water runs clear.
Soak the rice in water for 30 minutes to 1 hour.
Chop onion, mince garlic, and chop parsley.
Heat olive oil in a large pot over medium heat.
Sauté the chopped onion until golden brown.
Add minced garlic, turmeric, cumin, and cinnamon; stir until fragrant.
Drain the soaked rice and add it to the pot, stirring to coat with spices.
Add 4 cups of water, bring to a boil, then cover and reduce heat to low.
Simmer for 15–20 minutes or until rice is cooked and water absorbed.
Turn off heat and let rice sit covered for 5 minutes.
Fluff rice with a fork, transfer to a serving bowl.
Add crumbled feta, chopped parsley, pine nuts, and cranberries.
Drizzle with lemon juice and gently toss everything together.
Garnish with extra parsley or mint if desired and serve warm.

Notes

Rinse and soak the rice for best texture. Let it steam off heat for fluffiness. Don’t lift the lid while cooking to preserve steam.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 15g
Cholesterol: 25mg

Keywords: persian rice, feta, rice bowl, middle eastern, vegetarian option