Rice and kitchri dish passed down in family

Miami-based chef and restaurateur Yaniv Cohen is known as The Spice Detective and he has a food blog of the same name. He grew up in Israel in a Sephardic Jewish family of Middle Eastern and North African heritage and he says his fascination with herbs and spices started early in life.

He says that his mother, grandmother and aunts all make different versions of this rice dish — and it’s always a crowd pleaser.

Turmeric Basmati Rice With Red Lentil Kitchri

½ cup canola oil, or as needed

1 onion, diced

8 cloves garlic, thinly sliced

2 cups uncooked basmati rice, rinsed

2 cups orange lentils, rinsed and drained

2 teaspoons ground cumin

2 teaspoons turmeric powder

2 teaspoons ground coriander

Salt and pepper, to taste

1 tablespoon caraway or cumin seeds, for garnishing

In a medium saucepan, heat the oil over medium-high heat. Once the oil is hot, add the onion and saute for 6 to 8 minutes, or until golden brown. Add the garlic and simmer for 1 minute. Don’t let the garlic burn! Add the rice and lentils and saute over low heat for 8 minutes, or until fully covered in oil.

Add 4 cups water, the cumin, turmeric, coriander, salt and pepper. Stir well and bring to a boil. Reduce the heat and cover tightly with the lid. Cook for 20 minutes. Turn off the heat and let it stand with the lid on for another 15 minutes. Do not open the lid as the heat and moisture will escape.

Transfer the kitchri to a serving dish and sprinkle with caraway or cumin seeds.

Makes 6 to 8 servings.