Nigella-Tarragon Rice Pilaf

After writing about nigella recently, I’ve been thinking about other non-bread uses for the spice. The most obvious idea was to make a rice pilaf. Then as I was making the chicken salad with spinach and tarragon mayonnaise, I had some tarragon left over that I didn’t want to waste. As I was chopping the tarragon for the salad, the aroma reminded me of the nigella. And I wondered if I could use the tarragon in the nigella rice pilaf. I don’t know what made me put the two together but it was an intriguing idea that was worth a try.

It turns out to be an interesting combination. I used basmati rice, which stands up to the bold flavors of the nigella and tarragon, but the overall effect is not overpowering. As is, this pilaf makes a very unique side dish. But I think there is huge potential to add other ingredients (meat? vegetables? other flavorings?) to create a fully rounded main dish.

Nigella-Tarragon Rice Pilaf (6 servings)

• 1 tbsp. olive oil
• 1 ½ tsp. nigella seeds, crushed lightly with your fingers
• 1 ½ cups basmati rice
• 3 cups water
• 1 tbsp. chopped fresh tarragon

1. Heat the oil in a large pot. Add the nigella and cook for about 2 minutes. Add the rice and toast, stirring constantly, until the rice is coated and has become translucent, about 2 minutes.
2. Add the water and turn heat up to medium high until liquid begins to boil. Reduce heat to medium low, cover, and cook until all the liquid is absorbed and the rice is tender.Stir in the tarragon.