I was born in Tehran and Persian new year is a huge deal for my family, and a true celebration of spring. It centres on a feast of light, vibrant dishes with kilos of herbs and a glorious rice centrepiece – the equivalent of the traditional Christmas turkey! This is a simplified version, but is still big on flavour.
Prep time: 5 minutes | Cooking time: 30 minutes
SERVES
four to six
INGREDIENTS
- 500g basmati rice
- 50g fresh coriander, finely chopped (stalks and all)
- 50g fresh flat leaf parsley, finely chopped (stalks and all)
- Bunch of spring onions, thinly sliced (root to tip)
- 3 tbsp dried dill
- 3 tbsp dried chives
- 1 heaped tbsp garlic granules
- 800ml cold water
- 75g butter, roughly cut into cubes
METHOD
- In a large, preferably non-stick, saucepan with a lid, add all the ingredients except the butter and mix until the herbs are evenly distributed. Season heavily with salt and pepper and dot the butter all over.
- Place on a gentle medium heat (low if using gas), cover the pan and cook for 30 minutes or until the rice on top is cooked and fluffy.
- Fluff up with a fork and serve.
March 14, 2021 at 01:00PM
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Aromatic Persian herb rice recipe - Telegraph.co.uk
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