Khusro Jaleel
Nov 2 · 1 min read

It’s funny you say that, because my next article is going to have a recipe :-)

I think it’s not always necessary to include recipes in cooking articles. Food and cooking is about so much more than recipes and I believe in telling people about the background and history of food, the stories behind food and why certain ingredients are there, or why certain techniques were used. Most of the things I talk about have thousands of recipes already available online and I don’t always feel I’ll contribute anything useful to what’s already out there. There are exceptions of course.

Regarding your rice disasters, if you are referring to a dish that combines a sauce with a layer of rice, try putting the sauce at the bottom, it might help. Putting a tawa pan (Indian shops will have them) or a heat diffuser might help too. And if all else fails, remember that sometimes people love that slightly burnt scorched rice at the bottom of the pan, especially if you add saffron and butter to it and do it deliberately, like the Persians do with their Tahdig.

    Khusro Jaleel

    Written by

    Techie who loves to cook. Advocate of home cooked meals. Father. Dabbles in poetry, guitar, nutrition and many other things!