• 500g Basmati rice (Raw)
  • 15g dried coriander
  • 15g dried parsley
  • 15g dried dill
  • 15g dried chives
  • 5g garlic granules
  • 200g spring onions
  • 75g butter

A staple of the Persian New Year table this gorgeous dish of layers of rice and herbs makes a great addition to the celebrations.


  1. Put all the ingredients, apart from the butter, in a large non-stick saucepan with a lid. Add 800ml cold water and mix well until the herbs are evenly distributed.
  2. Season with the salt and black pepper.
  3. Dot the butter all over the top, put the lid on, and cook for 25-30 mins over a low-medium heat (use a low heat on a gas cooker) until the rice on top is cooked.
  4. Fluff up with a fork and serve. It’s a bonus if you get a ‘tahdig’ (Persian for rice crust), which you can serve in pieces on top of the rice.
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