Perfumed Basmati

2 C. basmati rice

2-1/2 C. water

pinch of salt

2 green cardamom pods

2-inch cinnamon stick

Rinse the rice in several changes of water,
then soak in cold water for 30 minutes.
Put drained rice and other ingredients in
a saucepan and bring to a boil. Then turn
heat very low, cover, and cook for 15 minutes.
Turn off the heat and let it sit another 10 minutes.
No peeking. Remove the spices, fluff with a fork,
and serve.

If you are cooking more or less rice, you will have to
adjust the amount of water, but it is NOT proportional.

Try this trick: With the rice in a pan, add enough water
to come up to the first knuckle on your index finger
when you place your finger on top of the rice.
I don’t know why, but it works.

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Cheater’s Tandoori Chicken

A great weeknight grilling dish if you can remember
to put together the marinade in the morning or the
night before.

3-4 T. prepared Indian tandoori paste from a jar

1 C. plain yogurt (preferably whole milk)

2 whole boneless, skinless chicken breasts,
divided into 4 half-breast pieces

Rinse off and clean the chicken and cut 2 or 3 shallow
slits in each piece. For the marinade, mix together
the yogurt and 3-4 T. tandoori paste (check the
directions on the bottle). Slather it over the chicken,
rubbing it into the slits. Refrigerate at least 3 hours.
Then remove from marinade and grill about five
minutes a side. Serve with wedges of lemon, basmati
rice, pappadam, chutney, and a green veggie for a
fast, yummy, but inauthentic Indian dinner.

Reprinted from A Cook’s Guide to Chicago, Second Edition,
by Marilyn Pocius

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Pomegranate Chicken

(Serves 4)

2 whole boneless, skinless chicken breasts

1-1/2 C. walnuts

1/4 C. flour

2 eggs, beaten lightly

salt and pepper

2 to 4 T. olive oil

1-1/2 C. chicken stock

1/4 C. pomegranate concentrate

Rinse and separate the chicken into four pieces. Flatten by removing the tenderloin (that little skinny part underneath) and then covering with plastic wrap and pounding until thickness is fairly even, about 1/2 inch. Chop the walnuts coarsely with the flour in a food processor. Put the eggs and the walnut mix into separate shallow dishes. Salt and pepper each chicken piece, then dip into the beaten eggs, followed by the walnut coating. Press the coating onto both sides so it sticks.

Heat the oil in a sauté pan. Add the chicken and brown both sides. Cook through, about 10 to 15 minutes total. Don’t crowd the pan and don’t worry about some walnut mixture falling off (it thickens the sauce). Remove the chicken and keep warm.

Add the chicken stock and pomegranate concentrate to the pan. Cook, scraping up the brown bits, for about 5 minutes, until the sauce thickens slightly. Taste and adjust seasoning. Pour over the chicken and serve.

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Mahamorrah (walnut-pomegranate dip)

(Makes about 2 cups dip)

2 cloves garlic

1-1/2 cups walnuts (toasted if you feel inspired)

1 jar roasted red peppers (10-16 oz.), drained

3 tablespoons pomegranate molasses

Salt and pepper to taste

1/2 teaspoon cumin

1/4 cup olive oil (approximately)

Put garlic in a food processor, pulse to chop. Add walnuts, pulse to roughly chop. Add red peppers, pomegranate molasses, salt, pepper and cumin. Pulse to form a coarse puree, adding enough olive oil to smooth out dip. Taste and adjust seasoning. Serve with toasted pita bread.