Buttered Turmeric Rice with Crushed Almonds and Herbs

This is not my recipe, this is an Alison Roman creation and I’m just here to cheer on her every move because EVERY SINGLE THING I have ever cooked from her books and New York Times’ recipes has been astonishingly good. I get Nothing Fancy (thank Raya!) out every time I plan a menu, just for inspiration. It’s real food, it’s fresh food, it’s the comfort of your own home and absolutely delicious food. And I make this Buttered Turmeric Rice all the time. I DO call it ‘Herby Nutty Turmeric Rice’ on my page because of all the extras and subs. But here is the original recipe that is SO dang good:

Some things I do: I use more rice because hello I need to cook for lots of people, 1-1/2 cups isn’t going to cut it. But I wish it did because there would be more crispy rice bits. And like she says, that’s the best part. I also use BIG EXTRA herb-town, because I mainly want all of the benefits herbs bring to your body, and that intense flavor of herby goodness is what I’m going for. MORE MORE MORE HERBS, PLEASE! They get mixed in as well, rather than being on top - which WILL take away some of that vibrant green color for the presentation - but I’m going for HERBS, I told ya!

I’ve also been known (ahem, every single time) to use way more olive oil than ever requested. I think it adds a moisture and extra good fat that you can’t get from anything else. Wow, so Mediterranean.

Also: pecans. They’re expensive but toasted pecans in this: YUM.

Also: PLEASE eat it with crispy salmon — can’t wait to have a space where I can make fresh fish for y’all.

All in all I’m always going to sing Alison Roman’s praises (no, I am not being paid to say that) — so buy her books, look her up on New York Times, Bon Appetit, her gorgeous and funny website and Instagram feed, and you will - in no time - be making dishes that nourish you and your friends.