Charred Zucchini and Almond Dukkah Rice

Name: Charred Zucchini and Almond Dukkah Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) long-grain white rice, rinsed until water runs clear; 2½ cups (600 ml) vegetable or chicken broth; 5 tablespoons (75 ml) extra-virgin olive oil, divided; ½ cup (70 g) raw almonds, skin on; ⅓ cup (50 g) raw hazelnuts; ¼ cup (40 g) white sesame seeds; 1½ tablespoons (15 g) coriander seeds; 1 tablespoon (10 g) cumin seeds; ½ teaspoon (2 g) black peppercorns; ¾ teaspoon (4 g) sea salt; 2 whole (400 g) medium zucchini, cut into ⅜-inch-thick rounds; 1 clove (5 g) garlic clove, minced, minced; to taste kosher salt; ⅓ cup (15 g) fresh mint leaves, torn or sliced thin; 2 tablespoons (30 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A vibrant Middle Eastern rice dish combining fluffy white rice infused with homemade dukkah—a nutty, herbaceous Egyptian spice blend of almonds, hazelnuts, sesame, and spices—topped with blackened zucchini rounds and finished with fresh mint. The dukkah's toasted flavors and the zucchini's deep char create a complex, satisfying side that pairs beautifully with grilled meats or stands alone as a vegetarian main.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 4 cups rice with zucchini)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cups (300 g) long-grain white rice, rinsed until water runs clear
2½ cups (600 ml) vegetable or chicken broth
5 tablespoons (75 ml) extra-virgin olive oil, divided
For the dukkah
½ cup (70 g) raw almonds, skin on
⅓ cup (50 g) raw hazelnuts
¼ cup (40 g) white sesame seeds
1½ tablespoons (15 g) coriander seeds
1 tablespoon (10 g) cumin seeds
½ teaspoon (2 g) black peppercorns
¾ teaspoon (4 g) sea salt
2 whole (400 g) medium zucchini, cut into ⅜-inch-thick rounds
1 clove (5 g) garlic clove, minced, minced
to taste kosher salt
⅓ cup (15 g) fresh mint leaves, torn or sliced thin
2 tablespoons (30 ml) fresh lemon juice

Equipment (6)

Large skillet (12-inch)
Medium saucepan with a tight-fitting lid
Small dry skillet or spice toasting pan
Spice grinder or mortar and pestle
Wooden spoon
Sharp knife and cutting board

Steps

Before you start

Measure all ingredients before starting—dukkah toasts quickly and burns easily.
Have the zucchini cut and ready to char just before the rice finishes cooking.
Toast the dukkah spices in a dry skillet over medium heat for even browning.

1
Toast the dukkah spices
- Heat a small dry skillet over medium heat for 1 minute until warm.
- Add the coriander seeds, cumin seeds, and black peppercorns.
- Toast for 2–3 minutes, stirring often, until fragrant and slightly darker.
- Immediately tip onto a plate to cool.
- Once cool, coarsely grind in a spice grinder or crush with a mortar and pestle until the spices are broken into small pieces but still somewhat textured, not a fine powder.
+ Show details− Hide details
Ready when: Spices smell fragrant and are slightly darker in color
Tip: Don't walk away—toasted spices burn in seconds. If they smell acrid, discard and start again.
2
Toast almonds and hazelnuts
- Wipe out the same skillet and return to medium heat.
- Add the almonds and hazelnuts together.
- Toast for 3–4 minutes, stirring constantly, until golden and fragrant.
- The oils should just begin to release.
- Immediately spread on a plate to cool completely, about 3 minutes.
+ Show details− Hide details
Ready when: Nuts are light golden and smell rich and toasted
Tip: Stir constantly—the line between golden and burnt is very thin. Let them cool fully or they'll be too soft to grind.
3
Toast sesame seeds and finish dukkah
- In the same skillet over medium heat, add the sesame seeds.
- Toast for 1–2 minutes, stirring frequently, until pale golden and fragrant—they can pop and burn quickly.
- Pour into a spice grinder with the cooled nuts and ground spices.
- Add the sea salt.
- Pulse until coarse (some whole pieces should remain, not a paste), then transfer to a small bowl.
- The dukkah should have texture and a few visible seed and nut pieces.
+ Show details− Hide details
Ready when: Sesame seeds are pale golden; dukkah is coarse with visible texture
Tip: Don't over-grind—dukkah should be chunky, not a powder. A quick pulse after each ingredient keeps it from becoming a paste.
4
Rinse and begin cooking rice
- In a medium saucepan, bring the broth to a simmer over medium-high heat.
- While it heats, measure 1.5 tablespoons of the olive oil into the pan.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the rinsed rice and stir for 1–2 minutes so each grain is lightly coated in oil—the rice should be translucent, not brown.
+ Show details− Hide details
Ready when: Rice grains are coated and translucent
Tip: Toasting the rice briefly prevents mushiness and helps it stay fluffy. Don't skip this step.
5
Bloom rice with broth
- Carefully pour the hot broth into the rice, stirring gently.
- You'll hear a sizzle—this is normal.
- Stir once more to combine, then increase heat to high and bring to a boil, uncovered, for about 1 minute.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
+ Show details− Hide details
Ready when: Liquid is fully absorbed and rice grains are separate and tender
Tip: Resist the urge to peek—lifting the lid releases steam and can make the rice gummy.
6
Prepare and char zucchini
- About 5 minutes before the rice finishes, heat a large skillet over medium-high to high heat for 2 minutes until very hot.
- Drizzle the zucchini rounds with 2 tablespoons of olive oil and season lightly with salt.
- Working in batches so you don't crowd the pan, lay the zucchini in a single layer.
- Let them sit undisturbed for 2–3 minutes until the bottom is deep golden-brown or nearly black in spots.
- Flip and cook the other side for another 2–3 minutes.
- Transfer to a plate.
- Repeat with remaining zucchini.
+ Show details− Hide details
Ready when: Zucchini is dark brown or charred on both sides and tender when pierced with a fork
Tip: Don't move the zucchini too early—let it sit to develop color and caramelization. Charring is the goal, not steaming.
7
Rest and fluff rice
- When the rice timer goes off, remove the saucepan from heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to settle.
- Uncover and fluff gently with a fork, breaking up any clumps.
- Taste and add a pinch of salt if needed.
+ Show details− Hide details
Ready when: Rice grains are separate and fluffy
Tip: The rest is essential for fluffy, distinct grains. Don't skip it.
8
Combine and finish
- Transfer the fluffed rice to a serving bowl or platter.
- Gently fold in 3 tablespoons of the dukkah, mixing so the spice blend is distributed throughout but not pulverized.
- Arrange the charred zucchini rounds on top or around the rice.
- Drizzle with the remaining 1.5 tablespoons olive oil and the lemon juice.
- Scatter the torn fresh mint over everything, then dust the top and zucchini with an additional 1–2 tablespoons of dukkah for visual appeal and extra flavor.
+ Show details− Hide details
Ready when: Rice and zucchini are combined and garnished
Tip: Fold the dukkah in gently so the toasted nuts and seeds stay textured and visible; rough folding preserves the dukkah's appeal.

Good to know

Tips

Make the dukkah first and store it—it keeps for days and you can use leftover dukkah on roasted vegetables, hummus, yogurt, or grilled proteins.
The key to fluffy rice is rinsing beforehand and toasting briefly in oil before adding broth—this prevents starch from making the grains stick together.
Char the zucchini aggressively; the deep browning and slight bitterness contrast beautifully with the sweet, nutty dukkah.
Customize the heat of your dukkah by adding ¼ teaspoon of Aleppo pepper or red pepper flakes to the spice blend if you like a subtle kick.

Make ahead

The dukkah can be made up to 3 days ahead and stored in an airtight container at room temperature. Toast the zucchini and cook the rice separately if needed, then warm the rice gently over low heat with a splash of broth before serving and add fresh charred zucchini for best texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rice and zucchini can be reheated separately: warm rice gently in a saucepan over low heat with a splash of broth and a knob of butter, stirring often. Reheat zucchini in a dry skillet over medium heat for 1–2 minutes per side. Dukkah keeps in a sealed container at room temperature for up to 1 week; it may lose some crispness over time but remains delicious. Freeze the dukkah for up to 2 months. Rice and zucchini freeze separately for up to 1 month in freezer bags.

Substitutions

raw hazelnuts → pistachios or walnuts. Use the same weight. Pistachios add a slightly sweeter, earthier note; walnuts are more robust. Toast and grind the same way.
long-grain white rice → jasmine or basmati rice. Use the same volume and broth ratio. Both cook in the same time and yield a fluffy, fragrant result.
fresh mint leaves → fresh cilantro or parsley. Use the same volume. Cilantro adds a brighter, more herbaceous quality; parsley is milder and more neutral.
medium zucchini → summer squash, eggplant, or bell peppers. Cut into similar-sized pieces and char the same way. Eggplant needs an extra minute per side; peppers are done in 2 minutes per side.