Every grain of basmati turns gold after a minute in the pot with butter and onion: Place des Épices’ organic ground turmeric, a Suroma variety from India prized for its high curcumin content, brings its warm, earthy flavor to the pilaf.
Serves 4 · 25 min
- Soften 1 chopped onion in 2 tbsp butter or oil.
- Add 1 tsp ground turmeric and 1 1/2 cups (300 g) rinsed basmati rice, and stir for 1 minute to coat the grains.
- Pour in 2 1/4 cups (540 ml) hot broth, add salt, cover and cook over low heat for 12 minutes.
- Let rest 5 minutes off the heat, then fluff with a fork and scatter with toasted almonds and raisins.
The star of this recipe: Turmeric Ground, by Place des Épices.
