Persian Herb Rice

A wonderfully fresh rice dish featuring aromatic herbs and a crispy tahdig crust, parboiled and steamed to perfection.

Vegetarian Side Dish Herbs Rice Persian

Estimated Nutrition

Calories

552.5

kcal / serving

3315 kcal total

Carbs

72.6g

per serving

435.8 g total

Fat

26g

per serving

156.2 g total

Protein

7.6g

per serving

45.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Unsalted Butter

GrainsCereals

500

Basmati Rice

NutsSeeds

fistful

Sea Salt

for soaking water

100

Coriander

leaves picked

100

Flat leaf Parsley

leaves picked

Chive

Dill

leaves picked

tbsp

Sea Salt

for cooking

OilsFats

tbsp

Vegetable Oil

Vegetables

125

Spring Onion

Method

Soak the rice in salted cold water for 2-3 hours.

Wash the rice in cold water until the water runs clear.

Finely chop all herbs and spring onions using a food processor.

Boil the rice with seasonings and herbs in a large pot for 6-8 minutes.

Drain the rice and herb mixture in a colander without rinsing.

Heat oil and some butter in the pan, then scatter the rice back in loosely.

Add remaining butter and seal the pan lid with a tea towel.

Cook on medium-high for 8 minutes, then reduce to low-medium for 30 minutes.

Flip the rice onto a dish and serve the crispy bottom crust on top.