One of the best parts of social distancing over the past months is that James, Kiddo, and I share a lot of meals at home. I like cooking for my favorite people, and they like eating.
In order to sharpen my cooking skills and delight my family with some new recipes, I’ve been working my way through Samin Nosrat’s book “Salt Fat Acid Heat.” The book is part food education and part cookbook. She simplifies the art of cooking into four simple concepts: salt, fat, acid, and heat.
One of the highlights has been Samin’s Persian-ish Rice recipe. Here is my second attempt. It got horribly crushed during the final flip, but it tasted great.
Forming a golden crust 
Broken during the final flip!
Now I’m trying to apply Samin’s concepts to my own recipes. It’s great fun.