Lemon Rice with Toasted Peanuts

Forget bland, boring rice. Lemon Rice recipe elevates jasmine rice with the addition of Indian flavors, lemon zest, and toasted peanuts. This symphony of tastes and textures starts with the selection of spices. Mustard seeds release their sharp aroma, while urad dal adds a touch of earthiness. Cumin seeds unleash warm, savory notes, and curry leaves contribute their unique, slightly peppery fragrance. The gorgeous layers of flavor are perfect for a quick lunch, a light dinner, or a comforting side dish that goes with just about anything.

Why Use Toasted Peanuts?

Toasted peanuts are a popular, affordable, and flavorful addition to lemon rice. Just a few minutes in a skillet with some ghee and you’ve got a toasty, nutty component that lends a great deal to this dish. The toasty flavor cuts through the bright citrusy notes of lemon juice, creating a more interesting flavor profile. Toasted peanuts also add a satisfying textural contrast to the soft, fluffy rice grains with their identifiable crunch. They are also a good source of protein, which helps make the lemon rice a more complete dish from a nutritional point of view.

Lemon Rice with Toasted Peanuts Recipe

Lemon Rice Ingredients

• 2 cups jasmine rice
• 2 tbsp ghee
• 2 tsp lemon zest
• 1 tsp ghee
• ½ cup raw peanuts, skin-on
• 2 tbsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• ½ tsp cumin seeds, coarsely crushed
• 15 curry leaves
• 2 green chilies, split lengthwise
• 2 dried red chilies, whole
• 2-3 shakes asafoetida
• ½ tsp turmeric
• 3 tbsp fresh lemon juice
• Salt to taste
• A few sprinkles of dark brown sugar

Rice Preparation Instructions

1. To prepare the rice, wash, massage, and rinse the rice multiple times until the water runs relatively clear. You may need to repeat up to 4-5 times. Next, cover the rice generously with water and let it soak for 20 minutes.
2. Then, drain the water and cook the rice in a rice cooker with 4 cups of water. Once the rice is cooked, take out and place in a wide shallow bowl. Add the ghee and lemon zest, then fluff the rice with a fork, making sure to evenly distribute the ghee and lemon juice. Have the cooked rice ready next to the stove.
3. In a small skillet, heat 1 teaspoon of ghee and toast the raw peanuts and set aside.
4. In a large pan, heat 2 tablespoons of oil and once hot enough, add the mustard seeds.
5. Once the popping slows down, add the urad dal and stir. Within a few seconds, as the dal turns lightly golden, add the crushed cumin seeds, followed by the curry leaves, green chilies, and whole red chilies.
6. Next, sprinkle in the turmeric and pour in the lemon juice. Immediately add the cooked rice and some salt. Use a spatula to gently combine the rice with the spices and lemon juice, being careful not to crush the rice.
7. Add the toasted peanuts and sprinkles of dark brown sugar and toss again carefully. Taste and adjust for salt.

What’s Different About Jasmine Rice?

Jasmine rice stands out for its distinctive fragrance, often described as floral or almost popcorn-like. This unique aroma comes from a naturally occurring molecule in the rice which many white rice varieties lack. Jasmine rice is also a long-grain rice, resulting in separate, fluffy grains when cooked, making it perfect to incorporate peanuts or seeds into. Its notes of subtle floral sweetness that make jasmine rice so perfect for savory protein dishes or simply on its own. There just is no other variety quite like it.

Wrap Up

We hope our Lemon Rice with Toasted Peanuts recipe brings a beautifully inviting dish to your dining table. With such an intriguing combination of ingredients, you’ll be delighted by a citrusy, nutty surprise with a little bit of heat behind it all.

Recipe by Veda Sankaran / Story by Kylie Thomas / Photography by Laura Petrilla

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