Beyond Uncle Ben's

A rice primer. (By Juliette Guilbert and CHOW staff)

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District. (By Lessley Anderson)

Carnaroli rice makes for creamy risotto with distinct grains. (By Sarah Perry)

Many hounds like to toast long-grain rice, especially basmati, in oil or butter for a few minutes before adding water or stock to enhance its flavor. Whether you choose a neutral oil, olive oil, or butter depends on your taste... (By C. Thi Nguyen)

Aromatic, golden, and nearly impossible to find. (By Sarah Perry)

Each of India’s 28 states is like its own country, with its own cooking style. (By C. Thi Nguyen)

Indian, Persian, and Euro goods to yearn for. (By C. Thi Nguyen)

The proof might be in the pickle: Samosa House does not sound like your ordinary curry dive. (By Mark Hokoda)

Match it with dairy, seafood, rice, eggs. (By Caitlin McGrath)

At the Valencia Street branch of Ali Baba’s Cave, you can get a dish called Ohzi Al-sham. It’s a baked filo pastry, about five inches in diameter and three inches deep, weighing about a pound. Inside you’ll find... (By C. Thi Nguyen)

An unexpected find in the San Jose Flea Market. (By Cicely Wedgeworth)

Food & Wine prescribes Thanksgiving meals based upon the age you’ve attained. (By Miriam Wolf)

Uses for this delicious Persian concoction. (By Sarah Perry)

Masala Indian Fusion is actually an excellent choice for classic, non-fusion Indian dishes, like the mutton khandari–a dish Ozumo pronounces the Best Indian Dish Ever. Order it “incredibly” spicy and... (By C. Thi Nguyen)