Name: Baked Rice with Gingery Short Ribs
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 2 ½ pounds boneless beef short ribs, cut into ½-inch pieces; Kosher salt; 2 large shallots, chopped; 4 garlic cloves, thinly sliced; 1 fresh red chile (such as Fresno or cayenne), chopped; 1 2-inch piece ginger, peeled, finely chopped; 2 3-inch cinnamon sticks; 1 tablespoon tomato paste; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 cups basmati rice; Kosher salt; 4 medium carrots, peeled, finely shredded on a mandoline or cut into very thin matchsticks with a knife (about 3 cups); ¼ cup dried currants; 2 tablespoons white wine vinegar or apple cider vinegar; 4 teaspoons sugar; 2 tablespoons unsalted butter, divided; ¼ teaspoon saffron threads (optional); Pomegranate seeds and dill leaves (for serving)

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Marcus Nilsson

You need grains that are longer and wider than your run-of-the-mill white rice, which helps them endure the long cooking process. Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged, which gives it its characteristic sweet, nutty scent.

Recipe notes