Name: Tapioca Pilaf
Ingredients: 10 cups water; 1 1/2 cups (1/4-inch) tapioca pearls; 4 to 6 ounces taro root, peeled, or 1 medium Yukon Gold potato; 1/4 cup clarified butter; 1 fresh Thai chile or 1 small serrano, chopped (about 1 teaspoon), including seeds; 2 teaspoons chopped garlic; 2 teaspoons brown mustard seeds; 1 teaspoon cumin seeds; 2 teaspoons chopped dried neem leaves (optional); 1/2 cup chopped unsalted roasted peanuts; 3 tablespoons chopped cilantro

Tapioca PilafJohn Kernick

Feniger first encountered this fragrant pilaf while visiting her friend Alan Wagner, who cooks at an ashram in India. The pilaf has since become a popular addition to Street's menu. The first thing you'll notice is the tapioca pearls gratifyingly chewy, almost slippery texture. Then you'll take in the pop of the mustard seeds, the denseness of the taro, the fresh coolness of the cilantro, and the savor of the peanuts and cumin. The most elusive flavor is that of the dried neem leaves. Theyre an optional ingredient—you can leave them out and the pilaf will still be delicious—but they have an interesting astringency.

Recipe notes

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