Shawarma Rice

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long-grain or Basmati rice

Directions: 

1. Melt the butter over medium heat in a large Dutch oven. 
2. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. 
3. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. 
4. Add the chicken broth. Season to taste with salt and pepper. 
5. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

Source:  http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html