Amma’s Dill and Red Onion Rice
Asha's Amma (Hindi for "Mama") created this savory dish of basmati rice, enriched by cooking in a broth of coconut milk, dill, cumin, and red onion.
Rice with star power
“I believe that rice can be the start of a meal and doesn’t always have to play second fiddle. Here’s one of my favorite rice recipes. Dill and cumin come together quite harmoniously with fragrant rice and gently browned red onion.”
-Asha Gomez
Spices in this recipe
Cumin Powder
Warm and earthy, with a bit of sweetness and bitterness. Cumin has been used for millennia and forms the base of many spice blends (especially Indian!).
Similar to how the Western world keeps salt and pepper handy in shakers, cumin was a tabletop staple in ancient Greece—and still is in modern-day Morocco.
& I Cook in Color
Meet
Asha Gomez
It was Asha’s love of experimentation that led her to interweave the culinary traditions of Kerala in Southern India and her adopted home in the American South. The result was the award-winning cookbook My Two Souths, and a deeper passion for exploring the relationships between global cuisines. That drive is on full display in her new book, I Cook in Color, and in her Atlanta culinary studio The Third Space.
Lunch. It sounds weird, but I’m a full time career woman and a mom, so my life revolves around my kid and his needs. The afternoon reprieve of lunch, alone or with a few friends, is something I cherish.
My mom's spice tin.
Mango - the Kesar mango to be specific. But not president; it should rule the world. It will ruin you for every other mango on Earth. It’s just that perfect.
All the spice, twice as nice
(Because bulk isn't always bettter)
Cook In Color
Adaptable recipes destined to become meal-planning mainstays. These techniques and spice blends are designed to let you add your favorite ingredients as the seasons change.