A process that involves soaking, parboiling and steaming results in lovely, tender rice in this recipe from Silk Road Vegetarian by Dahlia Abraham-Klein (Tuttle). This process will add two hours of inactive soaking time to your preparations. Paper toweling helps with the steaming, so have some on hand. The tardegih—the crispy crust that forms at the bottom of the pot—is a delicious, sought-after treat.
This flavorful rice dish is a modern take on traditional Bukharian Sabbath rice. The recipe, which is from Silk Road Vegetarian by Dahlia Abraham-Klein (Tuttle), was a weekly favorite in Abraham-Klein’s home when she was a child. Her adaptation calls for a slow cooker, which is a perfect solution for the Sabbath.
Argentina is beef country, and chimichurri is the condiment of choice there; the freshness of the greens combined with the tart vinegar make it the perfect foil for richness of the beef. For the same reason, it’s fabulous with rich, fatty (in a good way) fish like tuna—or anything that’s rich and in need of a little tart contrast. This version comes from one of the Weiser Kitchen’s summer interns, Gracie Bensimon, whose family is originally from Argentina. It’s the real deal. <br />
Escabeche originated in Spain as a means of pickling and preserving all sorts of fish, poultry and vegetables in an acid-based marinade. The technique traveled around the world with the Spanish explorers and became an important part of the Latin American culinary repertoire, including that of Mexico. Escabeche will work with any meaty white fish; this recipe calls for pickling cooked fish in a lively citrus-vegetable marinade.