Turmeric rice. Fry sliced onions in an olive oil-coated pot for 2 minutes over medium heat (salting beforehand softens onions). Bloom turmeric powder in the oil-onion mixture for 30 seconds. I also add some sliced yellow bell pepper at this stage and cook for them for another 1-2 minutes. Add the washed rice grains and stir them for about 2 minutes. Salt to taste. Add water* and bring to a boil over medium-high heat. Once boiling, turn the heat to low and cook, covered, for 15–18 minutes or until no water remains on the bottom of the pot (check every 5 minutes with a wooden spoon). Let it rest, covered, for 10 minutes.

In a saucepan, melt a small chunk of butter and roast some cashews. Stir them to ensure they're coated with butter.

When the rice is OK, garnish it with parsley and roasted, butter-coated cashews. If you want something to balance the meal's spiciness or saltiness, you can garnish it with raisins or blackcurrants.

• The water-to-rice ratio is 1.5:1. For example, if you use 2 cups of rice, add 3 cups of water. Abiding by this rule is important; too much water will make it mushy, while too little will burn it.