Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio
Combining spices in a fat and heating them up until they sizzle results in a super versatile oil. This cooking method, known as blooming, is found in several dishes across many cultures, from cacio e pepe to salsa macha to dal. In this chicken, Andy Baraghani blooms paprika, coriander, and cumin in oil, which seasons a garlicky yogurt marinade and tops off borani, an Iranian cucumber-and-raisin-studded yogurt, served alongside. Any coriander will work, but we love the Nile coriander from Burlap & Barrel, which “is insanely fresh for a dried spice,” says Andy.
