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 ...

1. Heat oil in saucepan over medium-high heat and add cumin seeds, cinnamon, cloves and bay leaf. When the cumin turns a warm brown, add rice, peas and stir well. 2. Add 1 1/2 cups water and salt to ...

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 ...

Rice dishes such as pilafs or biryanis can be made more aromatic with cumin and coriander. Toasting these spices before ...

Dried herbs and spices are essential to any cook's kitchen, but a few always have a permanent spot at the front of the spice rack. Cumin is a spice that is an instant flavor booster in so many dishes, ...

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 ...