Combine all ingredients for the rice in a large heavy saucepan. Place the pan on the stove, raise the heat to high, cover the pan and bring to a boil. Once boiling, stir the rice, cover the pot again and reduce the heat to low. Simmer the rice for 10-15 minutes, stirring occasionally, until the stock has reduced completely. Remove from the heat and fluff the rice with a fork.

Before serving the rice, heat a small saucepan with the coconut oil and place the mint leaves in the hot oil. Fry for 2 minutes on each side until crispy.

Top the turmeric rice with the fried mint leaves and serve.

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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