Turmeric Rice With Tomatoes Recipe (2024)

This is mind boggling to me. What you cooked, Marisa, has almost nothing to do with the recipe presented.

They mean "don't put ALL of the crushed pod casings into the dish, but do put in all of the seeds that come out of the pods." So if you're crushing 10 pods, maybe put in three or four pod casings, and all of the interior seeds.

Maybe it doesn’t need “many adjustments” because the adjustments you made clearly made it watery and gross.. frozen spinach? ground pork? Diced tomatoes? What?!

I don't understand the instruction to "keep a few of the pods and all the seeds." For what?

Thank you, Willow. I made a similar comment but the Times didn't approve it. Though they'll approve people posting/rating recipes that are a total departure from that published.

Yes, 1.5 teaspoon ground cardamom will do the job

Good recipe. Used lemon zest instead of the strips and it worked well. Also used zested turmeric because the grocer had fresh knobs.Next time will try a pinch of saffron.

I cooked this in my instant pot pressure cooker. I just used rice mode. After they were done cooking I released the steam and kept it on keep warm mode. I then mixed in lemon juice after 5 min of resting.

Can this be made in a rice cooker? Has anyone tried? Thanks!

This was delicious! One change I made, inspired by Jaime Oliver, was to cook the rice with a preserved lemon, and then chop the soft lemon up and recombine with the rice, instead of using a regular lemon and adding peel and juice. It might be too perfumy for some, but I love it.

I made the recipe as written and my husband and I marveled at how satisfying it was. This method with the dishtowel is brilliant — have used it with other rice recipes and all is perfection. Love the flavors here! Will try fresh turmeric next time.

This recipe has an outstanding flavor. However, cooks should know that not all basmatis are created equal. The recipe underestimated the proportion of liquid to rice. I use Lundberg, and my rice is always delish. But even after cooking & testing, the rice was crunchy. Use the directions your brand calls for.

I used my Le Creuset Dutch oven on low heat to make this and it turned out perfectly. I did also wash the rice in a couple of changes of water and let it soak for about 15 minutes before cooking.

Use less oil at the end if you want. But is it fair to criticize the recipe for a spice your family doesn't like? You changed the flavors significantly, especially omitting the lemon. Your vegetables threw off the liquid proportions, and surely you can't expect much help from cooking already-cooked ground pork for 20 minutes! Maybe make this as directed, mound on a platter with fresh raw spinach and leftover shredded pork, or roast a pork tenderloin. Oops, I just planned a dinner party!

Agreed. Recipe already calls for a tight-fitting lid. I think a towel absorbs about as much moisture as it prevents from leaking out. There's a liquid variable with the tomatoes (1 pint) might have two or three more. I find it useful to make sure the powdered turmeric is completely enveloped in the oil before adding anything else. It's a very fine powder.

Followed the recipe as is except made it in the Instant pot. I did add a pinch of saffron which gave it a subtle elegant flavor.

This was my go to comfort recipe this summer. More satisfying than Kitcharee, Notes: you need a lot more water. Soaking helps but do your typical 2:1 ratio. And it takes longer. I prefer flavors with white basmati and turmeric. This recipe with a pint of baby tomatoes- has lots of healing properties. I have made it in cast iron pot on stove and in my rice cooker (1/2 recipe so it didn’t overflow) My tea towel worked well on the stove. Magic!!

Cooked. Basmati rice and a little extra stock. Very good.

NY Times, please adjust wording in directions to clarify, “add all the cards on seeds and a few of the crushed pods”. It really isn’t clear as worded in the ingredient list. Thanks!

I’ve made this as written with lemon peel strips and zest (as suggested in the comments) and can say that the strips are superior. They add a lemon essence as well as a periodic bite of lemony brightness when eating the final dish.

Really really good. Used a mixture of 50/50 oil and ghee. Topped with more parsley than called for. I like parsley. I threw in a shallot with the garlic, thyme and lemon. Unnecessary! Will make again. Perhaps with little less oil and salt for an everyday meal. Will make as is for guests.

Follow the directions precisely....use cardamom PODS, not ground cardamom. This is the best rice dish I've ever eaten!!! Outstanding recipe.

Made exactly as written and everyone loved it. Might add saffron next time just to try it not because it needs anything.

Not sure what happened, reading the glowing reviews, but this was not good. I made it exactly according to the recipe, except I didn't have cardamom in pods so I just put the seeds (I assumed about 9 seeds per pod, based on what I found online). The flavors were not strong and what was there, was not balanced. It was very cardamom-y, I think some cumin or maybe if I had had chicken broth that would have helped. The tomatoes were also weird. One of the worst things I've made from NYT.

This was delicious! However, the cooking time listed in the recipe was way off for the type of brown basmati rice that I was using. I will make it again but will change a few things - lemon zest instead of the strips, cooking time for the rice needs to be what is recommended on the rice packaging which was more than twice what the recipe was calling for. The flavors blended together spectacularly. Not sure the towel is effective since my rice wanted 35 min. of cooking time.

December 12, 2021 B+ Very good with not right ingredients

This dish is just extra good.I confess that the whole tea towel part threw me (“make sure it doesn’t catch on fire”) plus do I want fumes from any towel in food?So I made the first part in a saucepan and then put it and the rice and stock in my rice cooker. I did take other commenters advice to follow directions for your particular rice so I did and it was fantastic and I love my rice cooker.

Made this (mostly) as written tonight. It was extremely delish! I used an oval Le Creuset dutch oven, so the rice wasn’t dry and fluffy but we liked the risotto-esque texture. Washed and soaked Lundbergh rice beforehand. Had only cardamom seeds on hand, no pods, but it worked out fine. The flavors were surprisingly complex given the simplicity of preparation. It’s getting added into our all-star file, really nice dish.

Tastes delicious, but I must concur with another commenter—follow the cooking directions on your package of rice. 2 cups of liquid for 1 2/3 cups of rice is not nearly enough. Mine came out tasty but a bit “al dente.”

Excellent rice. It’s a rare mix of flavors that makes this rice taste so good.