Photo by Laura Murray, food styling by Susie Theodorou
“A good broth should be able to stand on its own—not just in the background of a stew,” says Andy Baraghani. “This version is inspired by rasam, a South Indian soup that typically gets its tangy flavor from tomatoes and tamarind juice, and it’s the one I’ve been making on repeat. It’s pungent, spicy, and garlicky. It comes together quickly and is tasty on its own, added to a braise, or ladled over crispy rice with a handful of herbs.” In lieu of tamarind, this recipe leans on tomato paste and lime juice for that fruity acidity. Parboiling gives the rice a head start before getting steamed in a nonstick skillet where the bottom layer gets crisp.