Rice & Grains

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Many people become extremely intimidated when it comes to making Persian rice. You have to trust me when I tell you it is really not a big deal—just don't tell anyone Persian I said that! All you need to do is to imagine that instead of making rice, you are making pasta. Most of us know how to make pasta; it is probably what you ate every day when you went to college! You are going to cook this rice in boiling water with oil and salt, just like pasta. You are going to wait until the rice is "al dente" (when you bite a grain of rice it should still have a white dot in the middle), just like pasta. Do not overcook Persian rice or your reputation as a Persian cook will suffer! And last, you are going to drain it, just like pasta. The difference comes next: Persian rice has one cooking step that pasta doesn't have. Persian rice gets steamed. Think of it this way: since this rice is fancy, it requires a "spa treatment." What is the result when you pamper yourself in a sauna? A new you! What is the result when you treat your rice to a "spa treatment"? Each and every grain of rice becomes its own entity and a pearl from heaven! What is the best after-effect of a "spa treatment" for a woman? It makes a better wife, a better mother—and a better cook! What is the best after-effect of a "spa treatment" for Persian rice? The most scrumptious, crunchy, golden crust: TADIG! To make this rice you will need a colander—and the smaller the openings, the better. You don't want your precious rice to slip out! Also, many Persian cooks wash and soak the rice as if it were dirty laundry…I am sorry, I keep my laundry in the basement and I don't have time for all that soaking, so trust me when I tell you that you don't need to do it! The quantities in the recipe below might seem large, but considering that Persians breathe rice, it goes really fast. If you want to make a smaller quantity, try only 3 cups rice, 8 cups water, 1/4 cup oil, and 1 tablespoon salt. Also, any basmati rice will do. Basmati rice is also available in whole-grain brown; although it is a little stickier, it is absolutely delicious and healthful!

Pistachios contain potassium, a mineral which may help lower levels of the stress hormone cortisol. Bliss is a few bites away.

Peanut butter, eggs and milk deliver 13 grams of protein in each slice of this pie. Your body uses more energy to process protein than it does for fat or carbs—now get to work!

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.

All of these dishes would benefit from a scoop of rice on the side, but Pelaccio's twist on northeastern Malaysia's rice salad is meant to be served over the grains. (He prefers jasmine.) The smoky grilled vegetables are enlivened by a generous final flourish of fresh herbs.

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

Lentils, rice, olive oil, and onions—this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version. The one I like best is adapted from Claudia Roden's Book of Jewish Food. The crispy onion topping is the best part, so go ahead and make a lot. NOTE: Lentils, like all dried beans, vary in their cooking time depending on several factors, including age. Yours may take longer to become tender, but they shouldn't take much more than an hour. Hard water can also affect the cooking time—if your water is hard, use bottled water.

Nothing puts a smile on people's faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.

Heart-healthy fats in salmon also help your skin stay healthy.

Fruit is a welcome addition to savory grain salads. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice. It's delicious with grilled fish.

These can be prepared a number of different ways. Pick one flavoring, then roll them in the coatings of your choice.

Molly Moon's in Seattle pairs apricot compote with vanilla ice cream, but you can experiment with other combos. We love chocolate ice cream with tart dried cherries.

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.