This recipe is a summer favorite from Chef Chris Wiliams of Lucille’s Houston. Chris marinates a whole side of fish, (on the half shell means skin-on, scales-on) for 10 minutes and then quickly grills it skin-side down. His marinade is where the magic comes in. It’s elemental with freshly-squeezed lemon juice, thyme, garlic and the earthiness of smoked paprika. He serves it with coconut rice and a slightly wilted collard green salad. It’s summer eating at its best.
Sweet Onions & Peppers, Fluffy Rice, Yogurt & Arugula
Too often a bit part player, peppercorns here shine as the star performer. Used in quantity, they bring a bold piquancy that hints at an early Asian heat before chilies were brought to the continent. This is balanced by their fragrance as well as by a tangle of sweet, caramelized onions. Use Tellicherry peppercorns if you can as they are especially grassy and bright.
Pepper is native to the steamy, knotted jungles of the Indian Ghats, thriving in the cycles of heavy monsoon rain and sultry heat. Walk through rural areas during harvest and you will have to weave around patches of peppercorns left out to dry in the hot sun.
Chelo means “plain steamed rice” in Farsi, whereas polos are rice dishes with other ingredients folded in, like pilafs—I included a few variations of these.
If there’s one piece of equipment you’ll see in every Persian household, it’s a nonstick pot. Although I almost never use nonstick cookware, for this recipe, it’s essential. It makes life easy when you want to serve the rice on a platter, or flip and invert it for easy release. Trust me and pay the money to invest in that peace of mind.
Red rice is a traditional Southern dish (and a tradition in other cultures as well), and I love the nostalgia of it. This version is an update that makes it into an easy one-pot meal where you don’t have to cook the rice ahead of time. And there are so many variations. You can add cheese. You can serve it as a side instead of a main. You can make a vegetarian version. My children love it. My favorite thing is the way the rice gets crispy on top. It gives the dish that extra bite and texture that makes me happy.
I have been having a long literary love affair with Claudia Roden, instigated initially by my crippling dependence on her The Book of Jewish Food, which I consulted whenever I needed to cook anything typically Jewish. Later I met my idol in the flesh and immediately fell for her charm, captivating modesty, and endless stream of stories. It is a real honor to count her as a friend.
Serves 6
Maqluba (Upside Down Layered Rice Cake with Vegetables) recipe and introduction from Lamees Dahbour of Mama Lamees
Chelo ba Tahdig | Steamed Persian Rice with Tahdig
Tarragon was made for chicken and mushrooms. Its muted aniseed flavour is somehow both bold and gentle; the sponginess of the mushrooms just soaks up the tarragon and their earthiness marries with it beautifully. The second wonder of this dish is its simplicity – just throw everything into the pan, place the chicken on top and roast.