Lemon Turmeric Basmati Broccolini (Printable)
Bright, fragrant basmati with lemon turmeric and charred broccolini
# What You’ll Need:
→ Rice Base
01 - 1 cup (200 g) basmati rice, rinsed until water runs clear
02 - 2 cups (480 ml) water
03 - 1 tablespoon olive oil
04 - 1 teaspoon ground turmeric
05 - Zest of 1 lemon
06 - 1/2 teaspoon salt
→ Broccolini
07 - 1 bunch (about 250 g) broccolini, ends trimmed
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Finishing Touches
11 - Juice of 1 lemon
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - Lemon wedges for serving
# How-To Steps:
01 - Rinse basmati rice under cold running water until the water runs clear, about 2-3 minutes. Drain thoroughly.
02 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add turmeric and toast for 30 seconds until fragrant, stirring constantly.
03 - Add rinsed rice, salt, and lemon zest to the saucepan. Stir continuously for 1 minute to coat each grain with the spiced oil.
04 - Pour in 2 cups water and bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 12-15 minutes until rice is tender and water is fully absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 - While rice cooks, heat a grill pan or large skillet over medium-high heat. In a bowl, toss broccolini with 1 tablespoon olive oil, salt, and pepper until evenly coated.
06 - Place broccolini on the hot grill pan or skillet. Cook for 5-7 minutes, turning occasionally, until stems are tender-crisp and florets show charred, blistered spots.
07 - Fluff cooked rice with a fork. Drizzle with lemon juice and add half the chopped herbs. Gently fold to incorporate.
08 - Transfer seasoned rice to a serving platter. Arrange charred broccolini on top. Sprinkle with remaining herbs and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The turmeric stains everything gold in the most beautiful way, making even a Tuesday night dinner feel special
- Charred broccolini adds this smoky crunch that keeps you coming back for just one more bite
02 -
- Don't skip toasting the turmeric in oil, it transforms the flavor from dusty to alive
- Letting rice steam off heat is the difference between fluffy and mushy
03 -
- Turmeric stains everything, including your favorite wooden spoon, so use metal or silicone
- The rice reheats beautifully with a splash of water and a quick steam