Green Herb Rice (Sabzi Polow) Persian Style
“Secrets of Cooking - Armenian/Lebanese/Persian” by Linda Chirinian
Note: 3 hours soaking required
1 steamed rice recipe (below)
1 cup freshly chopped flat leaf parsley
1 cup chopped dill
1 cup snipped garlic chives or fresh spinach (I prefer spinach)
1 cup freshly chopped cilantro
I teaspoon dried crushed fenugreek
1 cloves garlic minced (optional)
14 T. butter
Salt to taste
1. Prepare steamed rice according to recipe.
2. Mix parsley, dill chives or spinach, cilantro, fenugreek and garlic together. Set aside.
3. Melt 2 T. butter in a 4 quart saucepan, swirling to coat bottom of pan. Spoon ½ of rice into saucepan, lightly. Salt top of rice. Cover with half of herb mixture. Spoon half of remaining rice over herbs and salt light. Add remainder of herb mixture. Top with remaining rice. Keep ingredients mounded high in centre so steam can circulate. Sprinkle 1/4 cup water over rice. Slice remaining 12 T. Butter, place over rice. Cover rice with waxed paper. Cover tightly. (I use a teflon coated, high-sided pan with perfect results, no sticking, easy to clean.)
4. Cook over med-high heat 5 minutes. Reduce to low. Cook for 30 min or until rice is soft and fluffy.
Steamed Rice (Chelo)
3 c. Basmati rice
3 T. coarse sea salt
6 T. butter
1. Wash rice in a strainer under cold running water, raking with fingers until water runs clear. Drain and cover rice with enough warm water to come 3 inches above rice. Sprinkle with 1 ½ T. sea salt. Set aside to soak at least 3 hours. Rice may be soaked 24 hours. Drain before cooking.
2. Bring 3 ½ quarts water to a rolling boil in 6 quart saucepan. Add remaining 1 ½ T. salt and drained rice. Stir to loosen lumps of rice. Return to a rolling boil, cook 4 minutes or until rice is just firm. Drain and rinse under warm water.
Notes: What a fabulous rice dish this is. The butter gives it a rich flavour and a beautiful crust that snaps as you cut into it.
“Secrets of Cooking - Armenian/Lebanese/Persian” by Linda Chirinian
Note: 3 hours soaking required
1 steamed rice recipe (below)
1 cup freshly chopped flat leaf parsley
1 cup chopped dill
1 cup snipped garlic chives or fresh spinach (I prefer spinach)
1 cup freshly chopped cilantro
I teaspoon dried crushed fenugreek
1 cloves garlic minced (optional)
14 T. butter
Salt to taste
1. Prepare steamed rice according to recipe.
2. Mix parsley, dill chives or spinach, cilantro, fenugreek and garlic together. Set aside.
3. Melt 2 T. butter in a 4 quart saucepan, swirling to coat bottom of pan. Spoon ½ of rice into saucepan, lightly. Salt top of rice. Cover with half of herb mixture. Spoon half of remaining rice over herbs and salt light. Add remainder of herb mixture. Top with remaining rice. Keep ingredients mounded high in centre so steam can circulate. Sprinkle 1/4 cup water over rice. Slice remaining 12 T. Butter, place over rice. Cover rice with waxed paper. Cover tightly. (I use a teflon coated, high-sided pan with perfect results, no sticking, easy to clean.)
4. Cook over med-high heat 5 minutes. Reduce to low. Cook for 30 min or until rice is soft and fluffy.
Steamed Rice (Chelo)
3 c. Basmati rice
3 T. coarse sea salt
6 T. butter
1. Wash rice in a strainer under cold running water, raking with fingers until water runs clear. Drain and cover rice with enough warm water to come 3 inches above rice. Sprinkle with 1 ½ T. sea salt. Set aside to soak at least 3 hours. Rice may be soaked 24 hours. Drain before cooking.
2. Bring 3 ½ quarts water to a rolling boil in 6 quart saucepan. Add remaining 1 ½ T. salt and drained rice. Stir to loosen lumps of rice. Return to a rolling boil, cook 4 minutes or until rice is just firm. Drain and rinse under warm water.
Notes: What a fabulous rice dish this is. The butter gives it a rich flavour and a beautiful crust that snaps as you cut into it.