Turmeric may be a spice you've cooked with before for Indian or Thai recipes. However, fresh turmeric is more rare to find in supermarkets than the traditional dried counterpart. You are most likely to find the fresh version in ethnic or specialty markets. Fresh turmeric taste more mild, but it still carries the same deep orange color as the dried spice. The root looks similar to raw ginger, but smaller. It is commonly used to season rice and can also be put in stir-fry and soup dishes.
Step 1
Put your rice in a bowl, cover it with water and set it aside to soak for four hours.
Step 2
Peel the skin off of your turmeric root with a knife. Use a grater to finely grate your turmeric until you have about 2 tsp. Set it aside in a bowl.
Step 3
Chop up your mixed vegetables. Use a mortar and pestle to pulverize the cardamom pods.
Step 4
Heat your cooking oil in a skillet. Add the vegetables and cardamom. Mix the rice and ground turmeric into the vegetables.
Step 5
Add raisin and pistachios to the skillet to flavor your rice. Cook until all the vegetables are soft and the rice is fragrant. Add broth to the mixture if your prefer more of a soup. Broil the broth for 17 minutes.
Things You'll Need
- Rice
- Bowl
- Turmeric root
- Mixed vegetables
- 3 cardamom pods
- Cooking oil
- Skillet
- Raisins
- Pistachios
- Broth
Member Comments