Pan-Fried Zucchini and Sumac White Rice

Name: Pan-Fried Zucchini and Sumac White Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ cups (300 g) long-grain white rice, rinsed until water runs clear; 2¾ cups (650 ml) water; ¾ teaspoon (4½ g) salt; 3 (450 g) medium zucchini, cut into ¼-inch (6 mm) cubes, patted dry; ⅓ cup (80 ml) extra-virgin olive oil; 3 (15 g) garlic cloves, minced; 1½ teaspoon (4½ g) ground sumac; ⅓ cup (8 g) fresh mint leaves, torn or finely chopped; to taste black pepper

From the MyKitchenBank Kitchen

A vibrant Levantine rice dish where fluffy white rice is tossed with pan-fried zucchini, tart sumac, and fresh mint. The zucchini is caramelized until golden and tender, then combined with warm rice for a simple yet elegant side that brings together toasted aromatics and bright citrus notes.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings

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Steps

Before you start

Measure out the rice and rinse it under cold water until the water runs clear to remove excess starch
Dice the zucchini into ¼-inch cubes so they cook evenly and develop a golden crust
Have all ingredients prepped and within reach before you begin cooking

1
Cook the rice
- In a medium saucepan, bring the 2¾ cups (650 ml) of water to a boil over high heat.
- Stir in the rinsed rice and ¾ teaspoon (4.5 g) of salt.
- Return to a boil, then reduce the heat to low, cover with a lid, and simmer for 15 minutes until the rice is tender and the water is absorbed.
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Ready when: Water is fully absorbed and rice is tender
Tip: Do not lift the lid while the rice cooks to prevent steam from escaping
2
Rest the rice
- Remove the saucepan from the heat and let it sit covered for 5 minutes.
- This allows the rice to set and finish cooking from residual heat.
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Ready when: Rice is fluffy and grains are separate
3
Pan-fry the zucchini
- While the rice rests, heat the ⅓ cup (80 ml) of olive oil in a large skillet over medium-high heat until shimmering.
- Add the diced zucchini (about 450 g) in an even layer and let it cook undisturbed for 3 minutes to develop a golden crust.
- Stir and cook for another 5–7 minutes, stirring occasionally, until the zucchini is tender and the edges are caramelized and golden brown.
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Ready when: Zucchini is tender and golden brown at the edges
Tip: Dry the zucchini well before cooking; excess moisture will steam rather than caramelize it
4
Add aromatics and sumac
- Reduce the heat to medium and add the minced garlic (about 3 cloves) to the skillet.
- Stir constantly for 30 seconds until fragrant, then add the ground sumac (1.5 teaspoons / 4.5 g) and stir for another 20 seconds to bloom the spice and distribute it evenly.
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Ready when: Garlic is fragrant and sumac is evenly mixed
Tip: Don't let the garlic brown; it will taste bitter
5
Combine rice and zucchini
- Fluff the cooked rice with a fork and add it to the skillet with the zucchini.
- Gently fold everything together using a wooden spoon or rice paddle, stirring for about 2–3 minutes until the rice is evenly coated with oil and heated through.
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Ready when: Rice is heated through and well combined with zucchini
Tip: Fold gently to keep the rice grains separate and avoid breaking them
6
Finish and serve
- Remove the skillet from the heat and stir in the torn fresh mint (⅓ cup / 8 g).
- Season to taste with black pepper.
- Spoon into a serving dish or directly onto plates and serve warm.
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Tip: Add the mint at the end to preserve its fresh, bright flavor

Good to know

Tips

Pat the zucchini cubes dry before cooking—moisture is the enemy of browning and caramelization
Toast the sumac in the hot oil for a few seconds to amplify its warm, tart flavor
This dish is best served immediately while the rice is warm and the flavors are vibrant; it can be served at room temperature as a cold salad the next day
Sumac is a key Levantine ingredient that lends a bright, lemony tartness; it's worth seeking out at Middle Eastern markets or online if you don't have it on hand

Make ahead

You can cook the rice up to 1 day ahead and store it in an airtight container in the refrigerator. Reheat gently in a skillet with a splash of water or oil before combining with the zucchini.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil, stirring occasionally. Do not freeze, as the rice texture will suffer upon thawing.

Substitutions

fresh mint leaves → fresh parsley or a combination of parsley and dill. Parsley provides a milder herb flavor; increase the amount slightly since it's less potent than mint
ground sumac → finely grated zest of 1 lemon plus a pinch of black pepper. This provides the tart, bright note that sumac contributes, though the flavor profile will be slightly different
medium zucchini → yellow squash or eggplant, cut into similar-sized cubes. Both vegetables caramelize beautifully; eggplant will need an extra minute or two to become tender
long-grain white rice → basmati rice or jasmine rice. These aromatic rices pair well with the sumac and mint; use the same ratio of rice to water