Salt

I cook with a fine-grain sea salt. Keep in mind that coarse grains salt less because there are fewer of them in a given measure. Ordinary Morton iodized salt tends to salt more. More or less salt is up to you, but rice dishes in particular need the minimum recommended amount of salt for both taste and texture. For “finishing” the flavor upon serving, or for adding texture (for kababs, for example), I recommend a delicately coarse-grain sea salt, such as a fleur de sel or Maldon Sea Salt.