Persian Rice

When I first came to Israel two years ago, I was absolutely chocked about how they always flavor their rice here. I couldn't understand why they would do such a terrible thing to the rice. Being Swedish and all, I was under the assumption that the main dish, such as a meat stew, should give flavor to the side dish, not the other way around. I'm coming from a very culinary family, so I thought I knew a thing or two, but no. Flavored rice is not something we are familiar with in Sweden. It took me a long time to adjust, but once I tasted a good Persian rice, I immediately understood why they don't eat so much plain rice in this country. At first I thought that they had it all wrong, but it turned out to be the other way around. It was I who had it all wrong. Flavored rice is the best thing ever and should be eaten by everyone. Trust me, once you go flavored rice, you won't go back!

This is a simple recipe for a good Persian rice that I make. Inspired by my boyfriend’s Persian grandmother (we will return to her food later on, that woman makes amazing things with food). The cardamom mixed with dill is giving this dish a very interesting twist.

Ingredients (serves 6-8)
3 cups of Persian rice or basmati
Chicken stock
1 onion
A handful of coriander, chopped
A handful of parsley, chopped
A handful of dill, chopped
1/2 tsp cardamom
1/2 tsp oriental cumin
A dash of turmeric (to give a lovely yellow color)
Oil
Black pepper, finely ground
Salt

1. Cover the bottom of a pan with oil. Add the onion and fry until golden brown.

2. Add the rice and fry until it turns white. Add the herbs and spices and mix well.

3. Add 4 1/2 cups of chicken stock. As soon as the water starts boiling, turn the heat down and let simmer until all the water is reduced.

4. Let the rice rest for a while. Mix all the herbs with the rice, using a fork (they float up to the surface when the rice is boiling).

Enjoy!

© 2012 Jill Schweber and Channa Waje, all rights reserve