Persian Herb Rice
This fragrant Persian herb rice is a delightful and aromatic dish that will elevate any meal with its vibrant colors and flavors. The combination of fresh herbs and basmati rice creates a visually stunning and delicious dish that is perfect for sharing with loved ones. The process of layering the rice with herbs and creating a crispy tahdig adds a textural element that makes each bite a delightful experience. This herb-infused rice dish is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz basmati rice
- sea salt
- 100g/3½oz fresh coriander
- 100g/3½oz fresh flatleaf parsley
- 40g/1½oz fresh chives
- 40g/1½oz dill
- 125g/4½oz spring onions
- 3 tbsp vegetables
- 150g/5½oz unsalted butter
Instructions
- Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isnât essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.)
- Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside.
- Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse).
- Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it â donât pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes.
- Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning âbottom of the panâ â this is the crust bit every Persian fights over) and serve this on top of the rice.
Cook Time
1H
Yield
Serves 4-6
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