Herb Rice

This dish originates from Iran. It is exceptionally delicious as the green herbs blend perfectly with the rice, and the biggest flavor surprise is the golden crust at the bottom of the pot.

Details

  • Preparation Time: 165 minutes
  • Cooking Time: 37 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Rice, white, long grain

  • 80 g Dill, fresh

  • 80 g Parsley, fresh

  • 80 g Coriander, leaves, fresh

  • 80 g Thyme, raw

  • 100 g Butter, unsalted

  • 2 pinch Salt, table

Steps

  1. Thoroughly wash the dill, chives, cilantro, and parsley. Dry the herbs well with a kitchen towel, as they need to be as dry as possible. Finely chop them. Mix everything together in a bowl. Rinse the rice under running water until the water becomes clear. Drain the rice into a bowl and cover it with water. Salt the water and let the rice soak for at least 2 hours.

  2. Bring 2.5 liters of salted water to a boil in a pot. Reduce the temperature. Drain the rice and add it to the pot with water. Stir constantly to prevent the rice from sticking. Bring the water to a boil again and cook the rice covered for 3 minutes. Drain the cooked rice and rinse it with lukewarm water.

  3. Melt 50g of butter in a larger pot and add 3 tablespoons of water. Remove the pot from the heat. Place a thicker layer of rice in the pot, then sprinkle a third of the herbs over the rice. Each subsequent layer of rice should be slightly narrower to form a smaller cone in the pot. The top layer should be without herbs. Use a spatula to make 3 holes in the rice mound that reach the bottom to allow steam to escape.

  4. Melt the remaining butter in a small cup and pour it over the rice. Cover the rice with a folded paper towel and the lid. Fold the edges of the towel to prevent them from catching fire. Place the pot back on the stove and cook on high heat for 4 minutes. Then reduce the heat to very low and cook the rice for another 30 minutes.

  5. Remove the rice from the heat and let it stand covered for 25 minutes. Then transfer it to a serving dish, scraping the crust from the bottom and spreading it over or around the rice.

Nutrition Information (Per 100g)

  • Calories: 287.61 kcal
  • Fat: 8.8 g
    • Saturated Fat: 5.54 g
  • Carbohydrates: 44.46 g
    • Sugars: 0 g
  • Protein: 4.46 g
  • Fiber: 1.09 g