Hi all — I’m still sorting out some technical issues on my end, which I hope to resolve in the coming week, but since I am still able to blog with some workarounds, I’m posting this recipe. (If you notice any oddities or changes to this site as the days continue, please be patient!)
Growing up, I was pretty familiar with the taste of “jeera,” which is Hindi for cumin. It plays a fairly dominant role in Indian — well, at least North Indian — cuisine. Sometimes it’s more subtle, mingling with multiple spices in certain dishes. And in other dishes, like this rice dish, it’s the star.
The thing I like the most about jeera rice is that it falls into a category I think we should all have up our sleeves: Simple, but special. It’s an elegant solution to dressing up rice — you can easily serve it as a side while hosting guests or you could just as easily whip it up to make your homemade meal for one or two feel a little nicer.