Cumin-Scented Potato Rice Pilaf

1. Prepare the Potatoes

Start by peeling and dicing the potatoes into ¾-inch cubes. This size ensures that they cook evenly and blend well with the rice.

2. Toast Cumin Seeds

Heat the vegetable oil in a heavy-bottomed pot with a tight-fitting lid over medium heat. The oil needs to be very hot, shimmering on the surface, to properly toast the cumin seeds. Once the oil is ready, add the cumin seeds and toast them for about 10 to 20 seconds until they change color and start to 'pop,' releasing their aromatic essential oils.

3. Brown the Potatoes

Add the diced potatoes to the pot and brown them on all sides until they achieve a golden color. This step is crucial as it adds a delightful texture and depth to the dish.

4. Cook the Rice

Stir in the long-grain rice, letting it cook for about 2 minutes. This brief cooking time allows the rice to absorb some of the flavors from the oil and cumin seeds.

5. Add Water and Salt

Pour in the 3 cups of water and add the teaspoon of salt, stirring to combine. Bring the mixture to a boil.

6. Simmer and Cook

Once boiling, cover the pot with the lid and reduce the heat to very low. Let it cook undisturbed for 25 to 30 minutes. This low heat ensures the rice cooks evenly and prevents it from burning.

7. Check and Fluff

Check the rice. If it needs a bit more time, let it cook for an additional 5 minutes. Once done, give it a gentle stir to fluff up the rice and potatoes.