Basmati Rice

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

Turmeric gives this rice its vivid color and earthy flavor.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice.

This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original.

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works. Both will become meltingly tender.

This Northern Iranian dish traditionally features wild greens. This version is made with braised spinach, herbs, and eggs—and gets a vibrant boost of flavor from lime juice.

Frozen fava beans make easy work of this fragrant rice dish, and you could also replace them with shelled lima beans or edamame instead.

This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

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.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Steaming the apricots over the rice while it rests softens them just enough.

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.