In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

This pomegranate jeweled pilau rice with butternut squash is a plant-based dish with flavors of South Asia and the Middle ...

Creamy and tangy from yogurt, crunchy from cashews and warming from cumin and ghee, Priya Krishna’s new 10-minute recipe soothes and satisfies. By The New York Times Cooking Credit...Nico Schinco for ...

Instructions: Place olive oil in a large saucepan and heat, bringing to 275 degrees. Add cumin seeds and toast until they sizzle (do not overcook). Add rice and lightly brown, stirring constantly to ...

Cooked rice can be transformed into a flavorful dish by adding grated raw mango and roasted cumin powder. Saute mustard ...

This dish goes well with roasted meats or chicken, but it is so full of flavor that it can just as easily be a main course. The amount of sodium can be kept in check in three ways: The rice is ...

In Tashkent, Uzbekistan's capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...