Light up the holiday table this year with a shot of brilliant fuchsia that’s dazzlingly delicious, too.
That’s just what this “Pomegranate Rice Pilaf” is like.
It’s from the new “Masala” (Ten Speed Press), of which I received a review copy.
Spices are integral to Indian cooking, and there’s a whole chapter on them that includes a primer on how to toast and bloom them, the taste profile of the most commonly used ones, their Ayurveda properties, and suggestions on best ways to use them.
The recipes will take you from morning through afternoon to evening in dishes such as “Coconut Pancakes,” “Three Dal Stew,” “Homestyle Butter Chicken,” “Kerala Beef Fry,” and “Saffron Chocolate Bread Pudding.”Read more