Steamed rice, Iranian style, with dried herbs

Name: Steamed rice, Iranian style, with dried herbs - Maricica E.
Ingredients: Indian or Pakistani Basmati Rice (of the best quality) – 500 g Lebanese Pita Bread – 1 piece (large) Oil – 40 ml Butter – 80 g Dried Celery Leaves – 1 tablespoon Dried Coriander – 1 teaspoon Dried Dil

Diverse - Steamed rice, Iranian style, with dried herbs by Maricica E. - Recipia

Wash the rice with a handful of salt in the first water to remove a large amount of starch, an essential step to achieve perfect rice. After this first wash, discard the dirty water and repeat the process in two more waters, without salt this time. This technique will help you achieve less sticky rice, with well-defined grains. In a large pot, bring about 3 liters of water to a boil, adding a small amount of salt. When the water starts to boil vigorously, add the rice, being careful not to exceed the necessary amount. It is important to stir gently with a skimmer every minute to prevent the grains from sticking to the pot walls or, worse, breaking. Boil the rice for about 10 minutes until the outside becomes al dente and the inside is slightly soft. Once you finish boiling, drain the rice in a sieve and let it cool slightly. Meanwhile, mix all the dried herbs you have on hand, such as dill, basil, or oregano, to add extra flavor to the dish. Take a larger pot, preferably non-stick or ceramic, and add a few tablespoons of oil to the bottom. Place the Lebanese bread in the pot, creating a perfect base for the rice. Then, add 3-4 tablespoons of rice in the middle of the bread, sprinkling a small amount of the dried herbs. Repeat this process until you have exhausted both the rice and the herbs, forming a pyramid of rice inside the pot. Make sure not to exceed the height level of the pot and not to leave rice on its inner walls. To maintain the necessary moisture, wrap the pot lid in a cotton towel and place it on top. Place the pot on the largest burner on the lowest heat, and let it cook for about 45 minutes. It is crucial not to lift the lid in the first 15 minutes, as this could affect the cooking. The towel will absorb any condensation, and the result will be tasty, fragrant rice with well-defined grains and a reduced amount of starch. Once the cooking time is over, mix the rice with a little butter, seasoning it with salt and pepper to taste. The bread that has fried at the bottom of the pot, known as Tahdig, is a delicacy, and it can be replaced with a bed of thinly sliced potatoes or layers of salad. Enjoy your meal!

Ingredients

Indian or Pakistani Basmati Rice (of the best quality) – 500 g Lebanese Pita Bread – 1 piece (large) Oil – 40 ml Butter – 80 g Dried Celery Leaves – 1 tablespoon Dried Coriander – 1 teaspoon Dried Dil

Steamed rice, Iranian style, with dried herbs

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