Warm, earthy, and ready to make dinner interesting, whole cumin seeds bring bold, savory flavor with a hint of citrus. Lightly toast them to unlock their nutty aroma, then use them whole or grind them fresh.
Give your rice a little personality, wake up a pot of beans, or put those roasted vegetables on the road to becoming everyone’s favorite side. Cumin seeds feel right at home in curries, chili, taco fillings, and homemade breads. For an easy flavor boost, briefly sizzle them in oil before adding the rest of your ingredients—just enough to get fragrant and make the kitchen smell like you have a plan.
Ingredients: Cumin seeds.
Quick Cumin Rice
Warm 1 tablespoon butter or oil in a saucepan. Add 1 teaspoon cumin seeds and stir until fragrant, about 30 seconds. Stir in 1 cup uncooked long-grain white rice, then add broth in the amount directed on the rice package. Cook according to package directions and fluff before serving.
Cumin Roasted Carrots
Toss 1 pound sliced carrots with 1 tablespoon olive oil, 1 teaspoon cumin seeds, and salt to taste. Roast at 425°F for 20–25 minutes, turning halfway through, until tender. Finish with a squeeze of lemon.