NYT Cooking: Cooked in two stages, this herbed rice, or sabzi polo, is a constant at the Persian New Year table, where everyone fights over the crust of crisp rice called tahdig. You can use a food processor to chop the herbs if you like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few...
Fried Rice Paper Spring Roll Wraps. You can do practically anything on them. Just heat a pan with some high heat cooking oil, then drop spring roll rice paper in it. It will take like 15 seconds for it to crinkle up. Take out and sprinkle with seasoning. I use cinnamon sugar!!! Repeat steps with remaining spring roll rice papers. Enjoy
Leftover Magic: Chawal ke pakode (Rice crispies)
rice crisps, chawal ke packed, leftover rice recipe