Ghee Rice (Saudi Arabian Saffron Butter Rice with Fried Onions)

About This Recipe

Ghee rice (أرز بالسمن) is the foundational rice dish of Gulf cuisine — the aromatic, golden base on which kabsa, machboos, and ceremonial meat dishes are built, and a gloriously satisfying standalone preparation that showcases the aromatic sophistication of Gulf cooking. Unlike the plain steamed rice of East Asia or the butter rice of Europe, Gulf ghee rice is built in layers of flavour: the basmati is first soaked, then toasted briefly in ghee with whole spices (cardamom, cinnamon, cloves, bay leaf), then cooked in a saffron-tinted broth until fluffy and separate. The finishing element — caramelised onions fried dark and sweet in ghee, mixed with golden-fried cashews and plump raisins — is stirred through just before serving, adding sweetness, richness, and textural contrast that transforms rice from a starch vehicle into a dish in its own right. This rice is served at Gulf weddings, on Eid, and at every celebratory feast alongside slow-cooked lamb, roast chicken, or Gulf seafood. The quality of the ghee is fundamental: a good clarified butter from grass-fed cows, with its rich, slightly nutty aroma, makes this dish extraordinary.

Ingredients

Serves 6

• 2 cupsbasmati rice(washed until clear, soaked 30 min)
• 3 tbspghee (clarified butter)(plus more for frying garnish)
• 1 largeonion(thinly sliced)
• 4 wholecardamom pods(lightly crushed)
• 2 wholecinnamon sticks
• 4 wholecloves
• 2 wholebay leaves
• 1/4 tspsaffron threads(bloomed in 3 tbsp warm water)
• 1/2 tspturmeric
• 1 tspsalt
• 3.5 cupschicken or vegetable stock(warm)
• 50 gcashew nuts
• 50 ggolden raisins
• 2 tbspfresh parsley or coriander(chopped, to garnish)

Instructions

1. 1

   Caramelise the onions

   Heat 2 tbsp ghee in a heavy pot over medium heat. Add the sliced onion and cook, stirring occasionally, for 20–25 minutes until deeply golden-brown and caramelised. Remove half the onion and set aside for the garnish.

2. 2

   Toast the spices

   To the remaining onion in the pot, add cardamom pods, cinnamon sticks, cloves, and bay leaves. Fry for 2 minutes until fragrant.

3. 3

   Add rice and saffron

   Drain the soaked rice and add to the pot. Stir to coat in the ghee and spices, toasting for 2 minutes. Add turmeric and stir well. Pour in the warm stock and add the bloomed saffron water. Season with salt.

   Toasting the rice in ghee before adding liquid is the technique that gives each grain a separate, fluffy quality rather than sticking together.

4. 4

   Cook covered

   Bring to a boil, stir once, then cover tightly and reduce to the lowest possible heat. Cook for 18 minutes. Remove from heat and rest, lid on, for 10 minutes.

5. 5

   Fry the garnish

   In a small pan, heat 1 tbsp ghee over medium heat. Fry the cashews until golden, 2 minutes. Add raisins and fry 30 seconds until they puff. Add the reserved caramelised onion and toss.

6. 6

   Serve and garnish

   Fluff the rice gently with a fork. Transfer to a serving platter. Scatter the cashew-raisin-onion mixture over the top. Garnish with fresh parsley or coriander. Serve immediately alongside grilled meat, chicken, or Gulf stew.

Variations

• •

  Coconut ghee rice: substitute half the stock with coconut milk for a Malabar-inspired variation popular in coastal Saudi Arabia and UAE.

• •

  Vermicelli ghee rice: toast a handful of broken vermicelli noodles in the ghee before adding the rice for a Lebanese-Syrian touch.

Storage

Ghee rice keeps in the fridge for up to 3 days. Reheat in a covered pan with a splash of water or stock. The garnish softens in the fridge but can be re-crisped in a hot pan.

Frequently Asked Questions