The Persian way of cooking rice is different to how we Filipinos cook it. First, rice is rinsed to remove the excess starch, then it is soaked in clean water for at least 4 hours, preferably overnight. Then the rice is boiled in plenty of salted boiling water until it is al dente .This takes about 7 minutes. The water is drained from the rice, and is put back in the pot ( a heavy bottomed dutch oven is ideal for this) and cooked further in the lowest possible setting for about 45 minutes, by which time the grains of rice will be fluffy with a crispy layer underneath. The golden crispy part called tahdig, is considered the best part. Persian Herb Rice is cooked this way, but with added herbs to make it extra special and really pairs well with Fish and Roast Chicken.
What you need for Persian Herb Rice
- Basmati Rice – Basmati variety is the closest thing to Persian Rice. This results in fluffy long grains of delicious rice.
- Chopped Herbs – Parsley,Coriander, Garlic Chives, Dill , Chives . Two or three types will do. Allow about 150g per 1 cup of uncooked rice
- Salted boiling water
- Butter – This is used so the rice does not stick to the pan, and also for flavour.
- Heavy Bottomed Pot – A dutch oven or an enamel pot with a tight fitting lid is ideal for this long and slow cooking.
- Clean Tea Towel – Wrap around the lid of the pot to catch the excess moisture when cooking.
How to..
- Rinse rice in cold water, discarding the cloudy starchy water. Replace water and soak rice for about 2 hours preferably overnight.
- Wash the herbs then chop finely. Only use the leaves and tender stems . Set aside. ’Discard the woody parts.
- When ready to cook, fill pot about 3/4 full of water, add 2 teaspoons of salt and bring to boil.
- Drain the soaked rice, add it to the boiling water and bring back to boil. Cook for about 7 minutes or until al dente. Rice grains should be tender, but still firm to the bite on the inside.
- Drain the rice in a colander over the sink and rinse with cold water to remove excess starch.
- Add the chopped herbs to the rice in the colander and carefully mix with a spatula.
- Place a clean pot on the stove over medium heat. Add 1 teaspoon of butter and heat until butter is melted. Lower heat to the lowest setting and scatter the rice herb mix on top of the melted butter.
- Dot butter pieces over the rice about 20g.
- Wrap a tea towel over the lid of the pot and cover the rice. Cook on low setting for 40 minutes.
Persian Herb Rice
4
servings10
minutes40
minutesFluffy Basmati Rice Loaded with fragrant herbs
Ingredients
1 small bunch each coriander,parsley,dill, 300g in total
washed and chopped2 cups basmati rice
Butter,30g cut into cubes
Salt, 2 teaspoons
Directions
- Rinse rice in plenty of cold water. Discard water and repeat . Cover rice with water and soak for about 2 hours or more preferably overnight.
- Fill a heavy bottomed pan with 3/4 full of water add salt and bring to boil.
- Drain the soaked rice add it to the boiling water and bring back to boiling.
- Reduce heat and cook rice for 6 to 7 minutes or until the rice is al dente and doubled in size.
- Drain in a colander over the sink and rinse with cold water to remove any scum.
- Add the chopped herbs to the rice in the colander and mix through.
- Wipe the pan the rice was cooked in, place a tablespoon of butter and allow it to melt over low heat.
- Sprinkle the rice into the pan then scatter butter pieces on top.
- Wrap clean tea towel over the lid of the pan and cover the pan with lid. The tea towel absorbs the excess water.
- Allow to cook on very low heat for about 40 minutes. Serve with fish or roast chicken.
Notes
- Pairs well with baked fish and roast chicken
