If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never get golden and crisp.
Author: Andy Baraghani
Author: Tina Miller
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the...
Author: Shadi HasanzadeNemati
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the...
Author: Ana Sortun
Author: Cheryl Alters Jamison
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Gil Martínez Soto
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Author: Paul Grimes
Author: Alison Roman
Author: Roberto Treviño
Author: Bon Appétit Test Kitchen
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
Author: Betty Rosbottom
This one-pot dinner has lots of things kids love-chicken, peas, and rice-while saffron gives the medley adult appeal.
Author: Gina Marie Miraglia Eriquez
This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.
Author: Meera Sodha
Author: Joan Nathan
Author: David Kamen
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij