Cumin Scented Herbed Rice Recipes

Steps:

• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

Steps:

• Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.
• Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
• Stir rice into cumin. Stir in broth and bring to a boil.
• Reduce heat to low and cover pan, then simmer gently until rice is tender, 16 to 18 minutes.
• Fluff rice with a fork and let stand, covered, off heat up to 10 minutes. When ready to serve, stir in scallions and cilantro.

Steps:

• Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
• In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
• Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
• Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
• 1 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 3 cups uncooked basmati rice
• 2 small limes, juiced
• 6 cups cold water
• 2 teaspoons salt
• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

Steps:

• In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
• Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
• Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
• Cover and simmer over low heat for 45 minutes, stirring occasionally.
• Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
• Also add the drained and rinsed kidney beans and lemon juice.
• Season with salt and pepper.
• Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.

Steps:

• In a heavy saucepan cook the onion, 1 teaspoon of the cuminseed, and the red pepper flakes in the oil over moderately low heat, stirring, until the onion is softened, add the rice, and cook the mixture, stirring, for 1 minute. Stir in the broth, 1 cup water, and the salt, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Fluff the rice with a fork, stir in the parsley, and let the rice stand, covered off the heat for 5 minutes. Pack the rice into 4 lightly coiled 3/4-cup timbale molds, unmold the timbales, and sprinkle the additional cuminseed on top of them.

Steps:

• In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
• Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
• Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
• Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.

Steps:

• In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
• In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
• In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
• In a medium bowl or pot, melt 4 tablespoons butter; reserve.
• In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
• Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
• Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
• Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
• Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
• Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
• Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
• Taste rice for doneness. If needed, gently stir in more salt.
• To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.