- 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.
- 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.
- Season with the salt and black pepper.
- 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.
- 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.