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Kitchen notes

Know-how for rice, pulses and spices.

Short kitchen guides: blooming saffron, cooking rice, soaking pulses and storing spices.

In the kitchenMay 12, 2026How to bloom saffron threadsSaffron gives its colour and aroma to water, not to dry rice. Grinding and steeping the threads first makes a little go a long way.4 min read

In the kitchenJune 18, 2026Tarom, basmati or aromatic: rinse, soak, steamLong-grain rice cooks better when it's rinsed and soaked. Here is the chelow method, and the simpler kateh.5 min read

In the kitchenJuly 26, 2026Chickpeas and kidney beans: soak, boil, simmerDried pulses need time and water. A soak, a hard boil and a gentle simmer make them tender — and for kidney beans, the boil matters.5 min read

StorageSeptember 3, 2026Keeping spices fresh: light, air, heat and moistureSumac, turmeric, paprika and black cumin lose aroma over time. Four enemies — light, air, heat and moisture — speed it up.3 min read

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