Persian Herbed Rice
Elevated energy fills the kitchen as we cook with purpose, infusing every dish with meaning. The crunch of golden tahdig, the rich flavors of herbs and spices, and the intention behind each ingredient come together in a celebration of abundance. For Persian New Year, food is more than nourishment—it’s a ritual, a way to welcome prosperity, renewal, and joy into the year ahead.
Ingredients
- 3 cups basmati rice
- 1 cup finely chopped cilantro
- 1 cup finely chopped parsley
- 1 cup finely chopped dill
- 3 cloves garlic
- 1 tablespoon Persian spice mix
- olive oil
- salt
- ⅙ teaspoon ground saffron optional
Instructions
- Wash the rice under warm water 5 times and drain a few times until the water is no longer cloudy.
- Soak the rice with some salt for 30 minutes.
- Bring a large pot of water to boil with 3 tablespoon salt.
- Drain the rice and add it to the pot.
- Allow the water to come to a boil again on high heat before reducing to medium-low heat.
- Let the rice boil for 6-7 minutes until al dente.
- Drain the rice and wash with cold water to stop the cooking process.
- Crush the saffron and add some hot water and let it bloom. (about 2 tablespoons of water).
- Pour 3 tablespoon oil into a large non-stick pot.
- Add some of the saffron water.
- Lay the first layer of rice and press down.
- Layer the rice with the herbs, spice, and garlic.
- Use the handle of a spoon to poke several holes in rice to let steam escape.
- Pour 3 tablespoon oil into a large non-stick pot. Add some of the saffron water. Lay the first layer of rice and press down. Layer the rice with the herbs, spice and garlic . Use the handle of a spoon to poke several holes in rice to let steam escape. Pour over 3-4 tablespoons of oil evenly and the rest of the saffron water.
- Place a dish towel over the lid and secure it.
- Cook on med high for about 5-7 minutes . Lower heat to medium low for 45 minutes.
- Let it cool down for 20 minutes then flip onto a plate.
Video
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