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For cooking and not as strong as the medicinal turmeric.
Normally grated or if you want to use the whole root, peel the skin off with a potato peeler and finely mince like with ginger. You can saute with carrots, onions, celery, or any recipes that use cooked vegetables.
Turmeric pairs well with almost any other spice such as cinnamon, black pepper, nutmeg, and ginger and tends to be a chameleon based on the flavours you mix it with.
Also please note that turmeric, much like ginger can easily overpower the dish. My advice is to start with less and then continue adding as you taste because its very difficult to come back from too much turmeric.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened and golden brown. Add rice and turmeric and stir to coat. Add broth and bring to boil. Reduce heat to low and cook, partially covered, until liquid is absorbed, 15–18 minutes. Remove from heat; cover and let stand 5 minutes, then fluff rice with a fork. Fold in pomegranate seeds, scallions, and Aleppo pepper; season with salt and black pepper.