Persian Green Rice


The Stuff:

  • 3 cups long grain (basmati or other) rice, rinsed until the water runs clear
  • ¼ cup grapeseed oil
  • 1 large onion, chopped
  • 1 cup each parsley, dill and cilantro, chopped finely
  • 1 teaspoon salt
  • 1 tablespoon Never Not Eating Lebanese 7 Spice or Baharat
  • ½ teaspoon turmeric
  • Salt and pepper, to taste

The Method:

  1. In a heavy saucepan heat the oil and sauté the onion until golden, and then add the herbs and spices then cover with 4 ½ cups of boiling water.
  2. Bring to a boil and then lower to a simmer and cook for 10 minutes. Taste and adjust seasoning as needed.
  3. Add the rice and cook over a medium heat until the liquid has been absorbed. Stir well with a fork.
  4. Cover and cook an additional 10 minutes on medium low.
  5. Remove from heat, fluff with a fork and let rest for 10 minutes. You can serve with some additional herbs on top.

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