Charred Zucchini and Labneh White Rice
A Levantine-style rice pilaf combining nutty jasmine rice with pan-charred zucchini and cool, creamy labneh. Garlic and warm spices perfume the pilaf, while the labneh swirled in at the end adds tangy richness and contrasts beautifully with the smoky vegetables. Finished with fresh mint and a scatter of toasted pine nuts for texture.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 55 min
- Makes
- 4 servings as a main course, or 6 as a side
Steps
Before you start
- Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside
- Measure the rice and rinse it under cold water until the water runs nearly clear to remove excess starch
- Have all ingredients prepped and within reach before you start cooking
Char the zucchini
- Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat until shimmering.
- Working in batches if needed to avoid crowding, add the zucchini slices and cook without stirring for 3–4 minutes until golden brown on the underside.
- Stir once and cook another 2–3 minutes until the second side is charred and the edges are caramelized.
- The zucchini should still have some bite.
- Transfer to a plate and set aside.
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Ready when: Both sides are deep golden brown, edges are darkened, and the flesh is tender but not mushy
Tip: Don't stir the zucchini too early; let it sit undisturbed for a proper char. High heat builds flavor.
Toast the spices and garlic
- In the same skillet, reduce heat to medium.
- Add the remaining 2 tablespoons (30 ml) of olive oil and the minced garlic.
- Cook, stirring often, for about 1 minute until fragrant and just beginning to turn pale gold.
- Add the cumin and cinnamon, stirring constantly for 15–20 seconds to bloom the spices.
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Ready when: Garlic is pale and fragrant, spices smell warm and toasted
Tip: Don't let the garlic brown or the spices will taste bitter. Keep heat at medium and stir constantly.
Toast the rice
- Add the rinsed rice to the skillet, stirring to coat every grain in the oil and spices.
- Cook, stirring frequently, for 2 minutes until the rice becomes opaque and toasts slightly.
- You'll notice a subtle nutty aroma.
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Ready when: Rice is opaque and fragrant, with no shine remaining from the water
Tip: Toasting the rice gives it a nuttier flavor and helps each grain stay separate during cooking.
Add broth and simmer
- Pour in the warm broth and season with salt and pepper to taste.
- Stir once, then let it come to a gentle boil.
- Reduce heat to low, cover the skillet with a tight-fitting lid or aluminum foil, and simmer for 12–15 minutes until all the liquid is absorbed and the rice is tender.
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Ready when: Rice is tender, no liquid remains in the bottom of the pan, and the top is dry
Tip: Don't lift the lid during cooking or steam will escape and the rice may cook unevenly. Use a tight seal.
Rest the rice
- Remove the skillet from heat and let it rest, still covered, for 5 minutes.
- This allows the rice to fully absorb any remaining moisture and become fluffy.
Fold in zucchini and labneh
- Uncover the rice and fluff it with a fork.
- Gently fold in the charred zucchini, being careful not to break the grains.
- Dollop the labneh over the top and fold it in loosely, creating creamy swirls rather than a uniform mix.
- The labneh should retain some visible pockets of creaminess.
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Ready when: Zucchini and labneh are evenly distributed, with some creamy pockets visible
Tip: Fold gently to keep the rice fluffy and to preserve the textural contrast of the labneh's coolness.
Finish and serve
- Transfer the pilaf to a serving dish or individual bowls.
- Top with the toasted pine nuts and scattered fresh mint.
- Drizzle with a little extra olive oil if desired.
- Serve warm or at room temperature.
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Tip: Add the mint just before serving so it stays bright and fragrant rather than wilting into the warm rice.
Good to know
Tips
- Labneh is key to this dish—its cool creaminess balances the warm pilaf and charred vegetables. If unavailable, labneh can be made by straining plain yogurt through cheesecloth for 4 hours or overnight.
- Charring the zucchini high and fast builds deep, smoky flavor. Don't stir constantly; let each piece sit for a proper golden crust.
- Warm broth cooks the rice more evenly and reliably than cold broth. Use vegetable broth for a lighter dish or chicken broth for added depth.
- Serve this pilaf warm or at room temperature—it's equally delicious both ways, making it ideal for meal prep or entertaining.
Make ahead
Char the zucchini and toast the spices and rice up to 1 day ahead. Store the charred zucchini in an airtight container in the refrigerator. Complete the pilaf just before serving so the labneh stays creamy and the mint remains fresh.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to restore moisture. The pilaf can also be eaten at room temperature. Do not freeze; the labneh's texture will degrade.
Substitutions
- labneh (strained yogurt) → Greek yogurt (full-fat, plain) or sour cream. Greek yogurt will be slightly tangier and thinner; sour cream adds richer tang. Use the same amount.
- pine nuts, toasted → sliced almonds, toasted hazelnuts, or walnuts. Almonds and hazelnuts give a milder nuttiness; walnuts are earthier. Use the same quantity.
- jasmine or long-grain white rice → short-grain white rice or Arborio rice. Will create a slightly creamier texture. Reduce liquid to 2 cups (480 ml) and check doneness at 10 minutes.
- medium zucchini, unpeeled → eggplant or summer squash (yellow squash). Eggplant requires slightly longer charring (4–5 minutes per side); yellow squash cooks in the same time as zucchini.
