Lebanese Molokhia with Rice is a hearty and aromatic meal made with tender molokhia leaves cooked in a flavorful chicken broth and served alongside fragrant Lebanese rice. The dish is finished with a mixture of garlic, coriander, olive oil, and lemon, creating a distinctive combination of earthy, herbal, and bright flavors.
The soft molokhia pairs beautifully with fluffy rice, while tender chicken adds richness and substance. Every spoonful brings together the savory broth, fragrant herbs, garlic, and subtle acidity of lemon.
This is a comforting Lebanese home-style meal that works especially well for family gatherings and traditional lunches or dinners.
About Molokhia with Rice
Molokhia is a leafy green vegetable used widely throughout the Middle East and North Africa. In Lebanese cooking, it is commonly prepared as a broth-based stew and served with rice and chicken.
The rice is usually prepared separately, often with toasted vermicelli, and served alongside or underneath the molokhia. Diners can combine the rice with the stew to create a balanced bite of soft rice, flavorful broth, tender greens, and chicken.
The final flavor is largely determined by the quality of the broth and the garlic-coriander mixture added near the end of cooking.
Ingredients
For the Molokhia
- 500 g fresh molokhia leaves
- 400–500 g frozen chopped molokhia, if using frozen instead
- 600–700 g chicken pieces
- 4 cups chicken broth
- 1 medium onion
- 4 cloves garlic
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon lemon juice
For the Garlic-Coriander Mixture
- 6 cloves garlic, finely minced
- 2 tablespoons olive oil
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon ground coriander
For the Lebanese Rice
- 1½ cups long-grain white rice
- ¼ cup vermicelli
- 2 tablespoons butter or olive oil
- 2¼ cups water or broth
- ½ teaspoon salt
For Serving
- Fresh lemon wedges
- Cooked chicken pieces
- Optional chopped fresh coriander or parsley
- Pickles or fresh salad
Preparing the Molokhia
If using fresh molokhia, remove the tough stems and discard damaged leaves.
Wash the leaves thoroughly in several changes of water.
Drain them well and allow them to dry.
Finely chop the leaves.
If using frozen chopped molokhia, prepare it according to the package directions and have it ready for cooking.
Preparing the Chicken
Place the chicken pieces in a large pot.
Add the onion, cinnamon stick, bay leaves, salt, and black pepper.
Add enough water to cover the chicken.
Bring to a gentle boil.
Reduce the heat and simmer until the chicken is completely cooked and tender, generally around 30–45 minutes depending on the size of the pieces.
Skim any foam from the surface as necessary.
Remove the chicken and reserve the cooking broth.
Step-by-Step Method
1. Cook the Molokhia
Place the prepared molokhia in a large pot.
Add approximately 4 cups of the reserved chicken broth.
Bring the mixture to a gentle simmer.
Reduce the heat and cook for approximately 15–25 minutes.
The leaves should become tender while retaining their distinctive texture.
Avoid vigorous boiling.
2. Prepare the Garlic and Coriander
Heat the olive oil in a small skillet over medium-low heat.
Add the minced garlic.
Cook gently until fragrant.
Add the fresh coriander and ground coriander.
Stir continuously for approximately 30–60 seconds.
The garlic should become aromatic without becoming dark.
3. Add the Aromatic Mixture
Pour the garlic-coriander mixture into the molokhia.
Stir gently.
Continue cooking for another 5 minutes.
The broth will take on a richer aroma as the garlic and coriander infuse the stew.
4. Add Lemon
Add the lemon juice.
Taste the molokhia and adjust the salt if necessary.
Keep the stew warm over very low heat while preparing the rice.
Preparing Lebanese Rice
5. Rinse the Rice
Place the rice in a bowl and rinse it several times under cool water.
Continue until the water becomes relatively clear.
Drain thoroughly.
6. Toast the Vermicelli
Heat the butter or olive oil in a saucepan over medium heat.
Add the vermicelli.
Stir continuously until the vermicelli becomes evenly golden.
Watch carefully because vermicelli can burn quickly.
7. Add the Rice
Add the drained rice to the toasted vermicelli.
Stir gently for approximately 1–2 minutes so that the grains become coated with the fat.
8. Add Liquid
Pour in the water or broth.
Add the salt.
Bring the mixture to a boil.
9. Cook the Rice
Once boiling, reduce the heat to very low.
Cover the saucepan tightly.
Cook for approximately 15–18 minutes, or until the rice has absorbed the liquid and the grains are tender.
Turn off the heat and let the rice rest, covered, for approximately 10 minutes.
Fluff gently with a fork.
Bringing the Meal Together
Place a generous serving of Lebanese rice on each plate.
Spoon the hot molokhia alongside or over part of the rice.
Add a piece of tender chicken.
Serve with fresh lemon wedges.
The diner can mix the molokhia and rice together or eat them separately.
The combination of fluffy rice and aromatic molokhia is the heart of the dish.
Chef's Tips
Make a Flavorful Broth
The broth is the foundation of the molokhia. Simmering chicken with onion and aromatic spices gives the stew a much deeper flavor than using plain water.
Don't Burn the Garlic
The garlic-coriander mixture is one of the most important flavor elements. Cook it gently and remove it from the heat as soon as it becomes fragrant.
Don't Overcook the Molokhia
Long, aggressive boiling can affect the texture. Keep the heat gentle.
Rinse the Rice
Rinsing removes excess surface starch and helps produce more distinct rice grains.
Watch the Vermicelli
Toasted vermicelli adds a characteristic flavor to Lebanese rice, but it can go from golden to burnt quickly.
Let the Rice Rest
Resting the rice after cooking allows the remaining moisture to distribute evenly through the grains.
Add Lemon at the End
Fresh lemon provides acidity and helps balance the rich broth and garlic.
Serving Suggestions
Chicken
Tender boiled or roasted chicken is the classic protein accompaniment.
Pickles
Lebanese pickles add acidity and crunch.
Fresh Salad
A simple cucumber, tomato, and parsley salad provides a refreshing contrast.
Lemon
Serve plenty of fresh lemon wedges at the table.
Toasted Pita
Warm pita can be served alongside the meal.
Storage and Reheating
Store the cooked molokhia and rice separately whenever possible.
Allow both to cool before transferring them to airtight containers.
Refrigerate leftovers and consume them within a few days.
Molokhia can also be frozen in a suitable freezer-safe container.
Rice should be cooled and refrigerated promptly rather than being left at room temperature for extended periods.
To reheat the molokhia, warm it gently in a saucepan and add a small amount of broth or water if necessary.
Reheat the rice until steaming hot throughout. A small splash of water can help restore moisture.
Variations
Molokhia with Roasted Chicken
Instead of serving boiled chicken, roast or grill the cooked chicken pieces before serving.
The browned exterior adds another layer of flavor.
Vegetarian Molokhia with Rice
Replace chicken broth with vegetable broth and omit the chicken.
The rice can be prepared with vegetable stock instead of water.
Molokhia with Meat
Use lamb or beef instead of chicken and prepare a flavorful meat broth for the stew.
Extra Garlic Molokhia
Increase the garlic in the finishing mixture for a stronger, more aromatic dish.
Lemon-Forward Molokhia
Add additional fresh lemon juice immediately before serving.
Frequently Asked Questions
What is Molokhia with Rice?
It is a Middle Eastern meal consisting of a molokhia stew served with rice, commonly accompanied by chicken.
What kind of rice is used?
Long-grain white rice works well. Lebanese-style rice is often prepared with toasted vermicelli.
Can I use frozen molokhia?
Yes. Frozen chopped molokhia is convenient and works well for this preparation.
Can I use fresh molokhia?
Yes. Fresh leaves should be thoroughly washed, cleaned, dried, and chopped before cooking.
Can I make Molokhia without chicken?
Yes. Vegetable broth can be used to create a vegetarian version.
Why is garlic added near the end?
The garlic-coriander mixture provides a fresh aromatic flavor. Adding it toward the end preserves much of its fragrance.
Can I prepare Molokhia and rice ahead of time?
Yes. Both can be prepared in advance and stored separately. Reheat them gently before serving.
What should I serve with Molokhia and Rice?
Chicken, fresh lemon, Lebanese pickles, salad, and warm pita bread all complement the dish.
Conclusion
Lebanese Molokhia with Rice is a satisfying meal built around simple ingredients and powerful aromas. Tender molokhia leaves simmer in flavorful chicken broth before being enriched with fragrant garlic and coriander.
The fluffy Lebanese rice provides the perfect companion, absorbing the savory broth while adding a gentle, comforting texture. Chicken, fresh lemon, and pickles complete the meal.
Whether made with fresh or frozen molokhia, this traditional-style dish offers a delicious taste of Lebanese home cooking and is especially rewarding when prepared slowly and served fresh at the table.
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