Recipes Dinner Rice Dishes Pilaf Jeera Rice (Basmati Rice Pilaf with Cumin) Be the first to rate & review! Give everyday rice a big upgrade with a pinch of spices and tangy preserved lemon. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on May 13, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Food & Wine / Photo by Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans Active Time: 15 mins Total Time: 1 hr Servings: 6 to 8 This fluffy and fragrant jeera rice recipe is studded with earthy, savory cumin seeds and fragrant with cardamom and bay leaf. It is a classic complement to Indian curries and a nicely upgraded side dish for any meal. This version doesn’t stray too far from the traditional with the exception of one small touch: Finely chopped preserved lemon is stirred into the cooking water, lending a salty-citrusy umami punch that makes it extra special. Frequently asked questions What are preserved lemons? Preserved lemons are lemons that have been pickled in salt and their own juices. The fermentation process softens the rind and gives the lemons an umami-rich complexity. As a quick substitute for preserved lemon, finely chop one seeded lemon half, and process it in a food processor with one teaspoon apple cider vinegar until mostly smooth. What is basmati rice? Basmati rice is a very hardy long grain rice with fragrant, nutty flavor. Basmati rice is often used for pilafs, biriyani, tahdig, as well as served plain to accompany sauces. Notes from the Food & Wine Test Kitchen When buying basmati rice, we look for basmati that is imported from Pakistan or India, and preferably one that is aged. You can get U.S.-grown basmati, but it is not the same — the grains are thicker and don’t grow quite as long when cooked and it’s less fragrant (think of it as a cross between Indian basmati and regular American long grain white rice). Go for the good stuff here. You can get imported aged basmati at conventional supermarkets (just check the labels closely), or go to a South Asian grocer for the most choice and variety. Make ahead While jeera rice is best enjoyed fresh, leftover rice may be stored in an airtight container in the refrigerator for up to three days. Ingredients 2 cups uncooked white basmati rice 2 tablespoons vegetable oil 4 teaspoons cumin seeds 6 green cardamom pods, smashed 1 fresh or dried bay leaf 2 1/4 cups water 2 tablespoons rinsed and finely chopped preserved lemon 1 teaspoon kosher salt Directions Place rice in a medium bowl. Add cold water to cover rice by at least 1 inch. Let stand 20 minutes. Drain rice in a fine wire-mesh strainer, and rinse under cold water until water runs mostly clear, 30 seconds to 1 minute. Let rice drain completely, about 30 seconds. Set aside. Heat oil in a 4-quart saucepan over medium until shimmering. Add cumin seeds, cardamom pods, and bay leaf; cook, stirring often, until fragrant and sizzling, about 1 minute. Add drained rice; cook, stirring constantly, for 1 minute. Stir in 2 1/4 cups water, preserved lemon, and salt; bring to a boil over medium-high. Cover saucepan with a tight-fitting lid, and reduce heat to low. Cook, covered, 12 minutes. Remove from heat; let steam, covered, 10 minutes. Uncover, and fluff rice using a fork. Serve. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print