Rice Dish

This simple Greek dish consists of a flavorful combination of rice and cabbage, which is saut&eacute;ed until tender alongside bell peppers, onions, and fresh herbs. The dish belongs to a wide group of Greek vegetarian dishes, traditionally enjoyed during fasting. It is mainly consumed as a main course and is best paired with a drizzle of lemon juice, feta cheese, and bread.

Lachanorizo

North Macedonia

Traditionally associated with Eastern North Macedonia, lapa is a simple dish that couples rice and poppy seeds. It can be prepared as a savory or sweet dish, and it is traditionally made in dilbek &ndash; a clay cooking vessel in which poppy seeds are pressed and rubbed before they are added to the rice. In the past, this frugal dish was traditionally prepared with broken rice (ufak) that was left after milling. The sweet version is typically flavored with vanilla.

Lapa (North Macedonia)

Lemang is a traditional dish that is believed to have originated in Indonesia, but it is found in many Southeast Asian countries such as Malaysia, Brunei, and Singapore. It is made with sticky rice, coconut milk, optional flavorings, and salt, which are combined and then cooked in a bamboo tube over an open fire. The inside of the tube is usually lined with banana leaves to prevent the rice from sticking. Lemang is traditionally eaten on the last day of Ramadan, to mark the end of the fasting period. It is typically served as a side with meat-based dishes.

Lemang

Locrio is a traditional rice dish that combines seasoned rice with various proteins, such as chicken, pork, or seafood, cooked together in a single pot. This method allows the flavors to meld, resulting in a savory and aromatic meal. Locrio is considered a Dominican adaptation of Spanish paella, reflecting the island's rich culinary heritage. One of the most popular variations is Locrio de Pollo, which features marinated chicken pieces cooked with rice, vegetables, and spices. The preparation often begins by searing the chicken, sometimes in caramelized sugar to enhance depth of flavor, followed by adding a homemade sofrito&mdash;a blend of saut&eacute;ed onions, peppers, garlic, and herbs. The mixture is then simmered with rice and broth until the rice is tender and the chicken is fully cooked. Locrio is a versatile dish with numerous regional and familial variations. Beyond chicken, it can include ingredients like Dominican salami, pork chops, or seafood such as dried herring or sardines. Each version reflects local tastes and available ingredients, showcasing the adaptability of this beloved Dominican staple. Traditionally, Locrio is served as a hearty main course, often accompanied by side dishes like tostones (fried plantains), avocado slices, or a simple green salad. Its one-pot preparation and rich, comforting flavors make it a favorite for family gatherings and everyday meals alike. In summary, Locrio is a quintessential Dominican dish that brings together rice, proteins, and spices in a harmonious and flavorful way, embodying the island's culinary traditions and cultural influences.

Locrio

China

Lo mai fan is a traditional rice dish originating from China. It&rsquo;s often served as a part of dim sum meals. Chinese sticky rice, as it&rsquo;s also known, is made with a combination of glutinous rice, shiitake mushrooms, shrimps, soy sauce, Chinese sausage, scallions, salt, pepper, sugar, and sesame oil. The ingredients are usually stir-fried in a large wok until the rice becomes translucent, soft, and slightly chewy. Once prepared, lo mai fan is garnished with chopped scallions, then served hot or at room temperature. If desired, the dish can be enriched with peanuts and eggs.

Lo mai fan

Lotus leaf rice (lo mai gai or nor mai gai) is a classic Chinese dish consisting of sticky rice wrapped and steamed in lotus leaves. The rice is usually soaked, seasoned with various condiments and spices, and blended with additional ingredients such as chicken, duck, mushrooms, shrimps, scallions, and salted eggs. When steamed, the rice is thoroughly infused with seasonings and the subtle fragrance of lotus leaves. Always served hot, this flavorful dish is usually enjoyed as a part of traditional dim sum meals.

Lo mai gai

Maash pulao is a traditional dish made with a combination of rice, mung beans, dried fruits, and aromatic spices. Cooked mung beans and long-grain rice such as basmati are combined with a mixture of saut&eacute;ed onions, ginger, garlic, chilis, tomatoes, and dried fruits, usually dried apricots or raisins. The mixture is then simmered with vegetable stock or water until the rice is thoroughly cooked. This dish is traditionally flavored with spices like cardamom, turmeric, cinnamon, cumin, coriander, and masala powder. Typical accompaniments to the dish include yogurt, fresh salads, chutneys, mast-o-khiar, pickles, or meat. Maash pulao is commonly prepared for special occasions and holidays, such as Ramadan.

Maash pulao

Maguro nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a mild flavor and a rich texture that makes it great for sushi newcomers. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Maguro nigiri sushi

Saudi Arabia

Mahmous is a traditional Arabic rice dish popular in the Qatif and al-Hasa regions of Saudi Arabia, as well as Bahrain. It primarily consists of rice and caramelized onions, which are saut&eacute;ed to a crisp, dark color. Historically, it was made during the holy day Ashura, using onions instead of meat or fish due to economic constraints. Today, however, it will often include chicken, meat, seafood, or fish. Mahmous is closely associated with communal cooking and is often prepared and distributed as a sign of solidarity and mourning during religious ceremonies, particularly in the Shia community. Its origins trace back to the local agricultural and cultural heritage of the region.

Mahmous

Ma'jun palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is made with a combination of carrot juice, oil, chicken, onions, carrots, coriander, cumin, rice, and salt. The chicken is saut&eacute;ed in oil with carrots, coriander, cumin, onions, and carrot juice. The heat is lowered and the rice is added to the pot. The mixture is covered with more carrot juice and water, and it is then simmered until the juices evaporate. Ma'jun palov is typically served warm on large platters.

Ma'jun palov

India

Makhani chawal is a traditional dish originating from Punjab. Also known as buttered rice, the dish is usually made with a combination of basmati rice, butter, cashews, cumin seeds, and salt. The cumin seeds are stir-fried in butter over medium heat, and the rice is then added to the pan and fried for a few more minutes. The mixture is covered with water, seasoned with salt, and simmered until done. The cashews are fried in butter until golden, and then mixed with the fluffy buttered rice.

Makhani chawal

Makizushi, meaning rolled sushi, is probably the most famous sushi variety. Invented in the 18th century, this type of sushi consists of nori, a sheet of dried seaweed, which is topped with a layer of vinegared rice. A variety of fish, teriyaki chicken, and fresh or cooked vegetables are lined in the middle of the rice, and the combination is then rolled with the help of a flexible bamboo mat. Finally, the sushi roll is sliced into six to eight pieces, creating a bite-sized delicacy with an intricate and decorative appearance. The whole makizushi group consists of numerous different sushi types such as futomaki, hosomaki, chumaki, uramaki, and temaki. They usually employ the same ingredients, but differ in size, composition, and shape. Hosomaki is the smallest in size, while uramaki uses the different order of elements, placing the nori inside the rice. Traditional accompaniments to sushi are pickled ginger - used to clear the palate before each bite, wasabi - Japanese horseradish, and shoyu - the traditional Japanese soy sauce. Even though it is rather easily prepared at home and commonly found pre-packed in numerous stores around the world, it is best enjoyed freshly prepared by a sushi master in traditional Japanese restaurants, followed by sake - the authentic Japanese rice wine.

Maki

Malabar biryani is a special style of biryani that originates from the Malabar region of India, which is located along the southwestern coast of the country in the state of Kerala. What sets Malabar biryani apart is its distinctive flavor profile and ingredients. It's usually milder and less spicy than other biryani types and has a sweet and aromatic flavor. Unlike most other biryani types, which use basmati rice, Malabar biryani typically uses a local, short-grained, fragrant variety of rice known as kaima. While it can be made with a variety of meats, mutton and chicken are most common choices. The meat is usually marinated with spices and yogurt before being layered with the rice and cooked. The dish is typically prepared "dum" style, where partially cooked rice and marinated meat are layered in a vessel and then sealed. The biryani is then cooked over a low flame, allowing the flavors to infuse. Malabar biryani is typically served with pickles, raita (yogurt-based side dish), or boiled eggs.

Malabar biryani

Maqluba is the national dish of Palestine, but it can also be found in Iraq, Syria, and Jordan. This layered one-pot dish has many versions, but the basic principle is to turn it upside down before serving, which is what the word maqluba means. The ingredients include rice, vegetables (often carrots, potatoes, tomatoes, cauliflower, onions), herbs and spices (often turmeric and sumac), and meat such as chicken or lamb, although the dish can be made without any meat. The ingredients are cooked and layered, then boiled until there's no liquid left. Before serving, maqluba is flipped upside down, and it's then often garnished with pine nuts or chopped parsley on top. It's recommended to serve the dish with a cucumber and tomato salad, olives, and yogurt on the side.

Maqluba

Matar pulao is a traditional rice dish originating from Punjab. Although there are many variations, the dish is usually made with a combination of peas, basmati rice, ghee or oil, chili peppers, and spices such as cinnamon, cumin, coriander, cardamom, and bay leaves. The word matar refers to green peas, while pulao is a word for pilaf. The spices are tempered in ghee or oil, and the peas are then saut&eacute;ed in the mixture. The rice is cooked, drained, added to the pot and stir-fried in order to take in all the other flavors. Water and salt are then added to the pot and the dish is cooked until everything is fully cooked and tender. If desired, matar pulao can be garnished with coriander leaves. It's recommended to serve the dish with curries, raita, dal dishes, or yogurt.

Matar pulao

Mathlotha is a variation of kabsa, a rice dish that is commonly consumed in the Gulf States of the Arabian Peninsula. It consists of three essential layers, namely a hearty wheat-based porridge with vegetables and meat (jareesh), shredded pieces of paper-thin flatbread (qursan), and basmati rice, while chunks of roasted meat (chicken, lamb, or other meat) are placed on top of the rice to crown the whole thing. Traditionally, the layers are arranged on a large circular serving platter, and the dish is traditionally enjoyed on special occasions.

Mathlotha

Mayak is a popular variety of South Korean rice rolls (gimbap). These mini versions of the standard roll consist of rice, toasted seaweed, and fillings that traditionally include carrots, pickled radish, and spinach. Unlike the traditional gimbap, mayak is never sliced. The rolls are sprinkled with sesame seeds, while soy sauce and mustard dip is usually served on the side. It is believed that mayak rolls originated at Gwang-jang market in Seoul. Their captivating name translates as narcotic, not because of the presence of an illegal substance, but because once you try these miniature rolls, you will always be hungry for more.

Mayak gimbap

Mayizli palov is a traditional rice pilaf originating from Uzbekistan. The dish is usually made with a combination of meat such as mutton or beef, oil, carrots, onions, rice, raisins, turmeric, cumin, coriander, and salt. The meat is browned in oil with onions, carrots, cumin, coriander, salt, and raisins. The mixture is covered with water and simmered for a while. The rice and turmeric are then added to the pot and the plov is cooked until the rice becomes soft and fully cooked. Once done, mayizli palov is served on a large platter while still warm.

Mayizli palov

This simple Iranian dish couples rice and shrimps. The rice is cooked kateh-style, meaning that the water is completely drained, while the shrimps are usually saut&eacute;ed or boiled separately, typically along with onions, garlic, and spices. The dish is often enriched with raisins, toasted walnuts, and occasionally boiled eggs. It is traditionally layered and then steamed, but the rice can also be served merely topped with saut&eacute;ed shrimps. Meygoo polo is usually associated with southern parts of the country.

Meygoo polo

Mıcırık aşı is a traditional dish originating from Gaziantep. This stew is usually prepared with a combination of eggplants, rice, onions, tomato paste, bell peppers, garlic, olive oil, lemon juice, salt, paprika, and mint. The onions and garlic are saut&eacute;ed in olive oil, then mixed with the tomato paste and bell peppers that are fried in the same pot. The mixture is covered with water, and the eggplants and rice are added to the pot. The dish is cooked until the rice becomes tender, and lemon juice is then mixed into the stew. Once served, mıcırık aşı is traditionally drizzled with the sauce consisting of olive oil, paprika, and mint.