Sumac Onion Rice

Name: Sumac Onion Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: ¼ cup (60 ml) extra-virgin olive oil; 2 medium (400 g) red onions, peeled, halved lengthwise, sliced into thin half-moons; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper; 1½ cups (300 g) long-grain white rice (basmati or similar), rinsed under cool water until water runs mostly clear, drained; 2 tablespoons (30 ml) extra-virgin olive oil; 2 cups (480 ml) chicken or vegetable broth; ¾ teaspoon (5 g) kosher salt; 1 tablespoon (6 g) ground sumac; ½ cup (15 g) fresh parsley, finely chopped

From the MyKitchenBank Kitchen

A bright, tangy Levantine rice dish where long-grain rice is cooked in a fragrant broth and topped with deep-brown caramelized red onions and a generous scatter of tart sumac. The combination of earthy rice, sweet-savory onions, and the lemony bite of sumac creates a memorable side that pairs beautifully with grilled meats, roasted vegetables, or mezze platters.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Measure your rice using a 1-cup dry measure; don't pack it.
Have 2 cups broth (chicken or vegetable) at hand or ready to heat.
Slice onions lengthwise into thin half-moons for even cooking.
Have all ingredients prepped before you begin cooking the onions.

1
Caramelize the onions
- Heat the ¼ cup (60 ml) olive oil in a large heavy-bottomed pot over medium heat.
- Once shimmering, add the sliced red onions and ½ teaspoon (3 g) salt.
- Stir occasionally, scraping up any browned bits from the bottom.
- Cook for 15–18 minutes, until the onions turn deep mahogany brown and are completely soft and collapse easily when pressed.
- They will release moisture first, then gradually shrink and caramelize.
- Reduce heat to medium-low if they're browning too fast and catching on the bottom.
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Ready when: Onions are deep mahogany brown, very soft, and nearly falling apart
Tip: Don't rush the onions; low, slow caramelization builds sweetness. If they stick, scrape the bottom and add 1 tablespoon water.
2
Season and transfer onions
- Once caramelized, season the onions generously with freshly ground black pepper.
- Transfer about half the caramelized onions to a plate and set aside to use as garnish.
- Leave the remaining onions in the pot.
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Tip: Reserve the onions in a shallow layer so they cool slightly and stay distinct rather than mushing into the rice.
3
Toast and add rice
- Add the 2 tablespoons (30 ml) olive oil to the pot with the remaining onions and set the heat to medium.
- Stir in the rinsed, drained rice and cook for 2–3 minutes, stirring frequently, until the grains are well coated in oil and fragrant and begin to turn translucent at the edges.
- You'll hear a faint crackling sound.
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Ready when: Rice is fragrant, well-coated, and grains are slightly translucent at the edges
Tip: Toasting the rice gives it a subtle nutty flavor and helps prevent mushiness.
4
Add broth and bring to a boil
- Pour in the 2 cups (480 ml) broth and add the ¾ teaspoon (5 g) salt.
- Stir once or twice to distribute.
- Bring to a boil over medium-high heat, uncovered, stirring gently a couple of times.
- Once boiling, reduce the heat to low.
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Ready when: Broth reaches a rolling boil
Tip: Use a 1:1.3 ratio of rice to broth; this creates tender grains with just a little lingering moisture.
5
Simmer rice until tender
- Once the heat is reduced to low, cover the pot with a tight-fitting lid or foil.
- Do not stir.
- Simmer for 12–15 minutes, until the rice is tender and has absorbed almost all the liquid.
- You may see a few pockets of liquid on the surface near the edges; this is normal.
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Ready when: Rice is tender, liquid is nearly absorbed, and steam rises when you lift the lid
Tip: Don't peek under the lid during cooking; this releases steam and can make the rice uneven.
6
Rest the rice
- Remove the pot from heat and keep it covered.
- Let rest undisturbed for 10 minutes.
- The residual heat will finish cooking any remaining moisture and make the grains more separate and fluffy.
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Tip: This resting period is essential for light, fluffy rice with distinct grains.
7
Fluff and assemble
- Uncover the pot.
- Using a fork, gently fluff the rice, breaking up any clumps and stirring from the bottom to the top.
- Fold in half of the reserved caramelized onions and nearly all of the chopped parsley, reserving just a pinch of parsley for garnish.
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Tip: Use a fork, not a spoon, to avoid crushing the grains and making the rice starchy and mushy.
8
Finish and serve
- Transfer the rice to a serving platter or bowl.
- Sprinkle the reserved caramelized onions evenly over the top.
- Dust generously with the ground sumac—about 1 tablespoon (6 g)—and finish with a final pinch of fresh parsley.
- Serve warm.
- The sumac should be visible and distributed so each serving gets the tangy, lemony punch.
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Tip: Add the sumac just before serving so its bright color and tart flavor don't fade. You can drizzle a little extra olive oil on top for richness if desired.

Good to know

Tips

Sumac is the star here—seek out fresh, good-quality ground sumac from a Middle Eastern market or online. Old or low-quality sumac can taste musty or bitter.
Don't skip rinsing the rice; it removes excess starch and helps produce fluffier, more separate grains.
For a richer version, use half broth and half chicken stock, or add 2 tablespoons unsalted butter after the rice finishes resting.
Caramelizing the onions slowly (rather than cooking them on high) brings out their natural sweetness and prevents them from becoming bitter or charred.

Make ahead

The caramelized onions can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a pan over low heat with a splash of water before using. The rice is best served fresh, but leftovers can be made ahead and reheated (see storage).

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. To reheat, place in a pot with 2–3 tablespoons water, cover, and warm over low heat for 5–7 minutes. Freezer: up to 1 month (freeze without the sumac and parsley garnish; add fresh sumac and parsley when serving). Thaw overnight in the fridge before reheating.

Substitutions

ground sumac → Lemon zest (finely grated) or a squeeze of fresh lemon juice mixed with a pinch of paprika. Sumac provides a lemony tanginess; zest or juice will give acidity, though without sumac's distinctive flavor. Use about 2 teaspoons lemon zest or 1 tablespoon lemon juice mixed with ½ teaspoon paprika for color.
red onions → Yellow onions or white onions. Red onions have a slightly sweet flavor when caramelized; yellow or white onions will be a bit more savory. The color will be less vibrant, but the flavor will still be deep and rich.
long-grain white rice (basmati or similar) → Jasmine rice or medium-grain rice. Jasmine rice cooks quickly and is fragrant. Medium-grain rice will be slightly softer and stickier. Adjust cooking time slightly (jasmine may need 1–2 minutes less).
chicken or vegetable broth → Water with 1 teaspoon salt dissolved in it. Water works but produces a milder result. You can boost flavor by replacing 1 cup of water with 1 cup low-sodium broth and 1 teaspoon salt.