Turmeric Rice with Spiced Barramundi and Cumin Broccoli Jumble

This vibrant dish draws inspiration from the flavors of Lebanon and Syria, combining fluffy golden turmeric rice with perfectly seared barramundi fillets. The fish is seasoned with a warm blend of cumin, turmeric and cinnamon, then served alongside a colorful jumble of carrots and broccoli spiked with cumin.

A drizzle of creamy lemon sauce with a hint of cinnamon ties everything together, while crunchy sliced almonds and fresh cilantro add texture and brightness. It’s a quick, satisfying meal that brings Middle Eastern comfort to your table in just 20 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the turmeric, ½ tsp cumin and ¼ tsp cinnamon. Cook, stirring constantly, until fragrant, 10-20 seconds. Add rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat until serving.
2. While rice cooks, wash and dry produce. Trim, peel and cut carrot on a diagonal into ¼-inch-thick pieces. Place in a medium microwave-safe bowl, cover with plastic wrap and microwave until slightly tender, 2-3 minutes. Halve, peel and cut onion into ¼-inch-thick strips. Quarter lemon. Roughly chop cilantro.
3. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add carrot and onion; season with 1 tsp cumin, salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. Transfer to a plate and wipe out pan.
4. While veggies cook, pat barramundi dry with paper towels. Season all over with remaining turmeric, remaining cumin, salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add barramundi skin side down and cook until skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more.
5. In a small bowl, combine sour cream, juice from half the lemon, a pinch of remaining cinnamon, salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between shallow bowls. Top with barramundi and carrot jumble. Sprinkle with almonds and cilantro; drizzle with lemon sauce.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, any firm white fish like cod, halibut or sea bass works well. Adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or a dairy-free yogurt alternative can be used in the lemon sauce.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check that your spices are certified gluten-free if needed.