Green Herb Rice Food

SABZI POLO (GREEN HERB RICE)

Steps:

• Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
• Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
• Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
• Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
• Combine chopped fresh parsley, cilantro, dill, and chives with dried dill in a medium bowl. Gently combine herb mixture with rice in the colander, taking care not to break the grains of rice.
• Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
• Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of the rice. Gently poke the handle of a wooden spoon into the rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, 10 to 13 minutes.
• Meanwhile, combine 1/4 cup boiling water with melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
• Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.
• Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
• Serve the rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

GREEN RICE (ARROZ VERDE)

Steps:

• Heat oil in a medium saucepan and cook rice, stirring frequently, until transparent, 2 to 3 minutes.
• Combine water, cilantro, and salt in a blender; blend until smooth and cilantro is chopped very finely. Pour over rice and increase heat to high. Bring to a boil and cook for 3 minutes. Reduce heat to medium-low, cover, and cook until rice has absorbed all the liquid and is soft, about 20 minutes.
• Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

HERB RICE WITH GREEN GARLIC, SAFFRON, AND CRISPY SHALLOTS

Steps:

• Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4-5 times). Cover rice with 6 cups cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
• Meanwhile, pour oil into a medium saucepan to come about 2" up sides. Add shallots and set over medium heat. Cook, stirring occasionally, until shallots are golden and crisp, 10-12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
• Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Dissolve saffron in 2 Tbsp. hot water in a small bowl.
• Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse under cold water. Spread out on a rimmed baking sheet. Wash out pot.
• Pour 3 Tbsp. shallot oil into clean pot. Swirl in 2 tsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don't overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10-15 minutes.
• Reduce heat to medium-low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20-30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.
• Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

SABZI POLO (PERSIAN HERBED RICE)

Steps:

• In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
• In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
• In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
• In a medium bowl or pot, melt 4 tablespoons butter; reserve.
• In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
• Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
• Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
• Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
• Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
• Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
• Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
• Taste rice for doneness. If needed, gently stir in more salt.
• To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.

LEMON HERB CAULIFLOWER RICE STIR FRY

Steps:

• RICE CAULIFLOWER (and BUTTERNUT SQUASH if using): Wash cauliflower and pat dry well. Cut into 2 inch chunks. You will need to process cauliflower (and squash) in 2-3 batches. Place chunks in bowl with regular chopping blade. Pulse until cauliflower is small rice size. Repeat until all cauliflower (and butternut squash) is riced. Note 3. If riced cauliflower feels moist, pat dry with paper towels to remove as much moisture as possible. I almost never have to do this.
• COOK CAULIFLOWER/SQUASH RICE: Heat butter or oil in large skillet to Medium. Add cauliflower (and squash) 'rice'. Stir for 1 minute. Cover and cook for 4 minutes, stirring occasionally, or until veggies are tender but not mushy.
• FINISH 'RICE': Add herbs, lemon zest, lemon juice, salt, pepper and butter (if using). Stir to combine well for 1 minute. Taste and adjust seasonings to your liking. Serve immediately. Drizzle a topping of your choice if desired. Note 4.

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon.
• Bring to a boil.
• Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme.
• Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

COCONUT GREEN HERB RICE

Steps:

• Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
• Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
• Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
• Remove bay and curry leaves and stir in the cilantro, mint and chilies.
• Fluff up with a fork, garnish with lime wedges if desired and serve immediately.

GREEN HERB RISOTTO

Steps:

• 1. To make the green herb sauce, whiz the spinach leaves in a food processor with the parsley, basil, chives, garlic and lemon zest. Add 125ml (½ cup) of the stock, season with salt and pepper and pulse until smooth. Set aside. 2. In a saucepan, bring the remaining stock to the boil, then keep at a very low simmer. 3. Melt 1 tbsp butter and olive oil in a heavy-bottomed saucepan or pot, add the onion and cook over low heat for 3 minutes until it softens, stirring constantly with a wooden spoon. Add the unwashed rice, and cook for 3 minutes, stirring constantly until well-coated. 4. Add the wine all at once, and let it bubble away, stirring. When absorbed, increase heat to medium and add a ladleful (half a cup) of the hot stock, stirring constantly. 5. When the rice has absorbed the stock, add another ladleful, stirring serenely. Continue this process until all the stock is absorbed. It will take about 15 minutes until the rice is tender and creamy, with just a tiny, white pinhead of starch inside. 6. Beat in the herb sauce, extra 1 tbsp cold butter and parmesan, and taste for salt and pepper. The rice should be thick but move slowly when you tip the plate. Top with a grating of parmesan and extra herbs. To make the dish more substantial, you can add a fried or poached egg. Tip: The rice is ready for another ladleful of broth when your wooden spoon can draw a stripe through the risotto on the base of the pan, like the biblical parting of the sea. The golden rules of rice

GARLIC & HERB "GREEN" RICE

Steps:

• add 1 1/4 cups water to the chicken stock and bring to a boil and then turn off the heat.
• place the parsley, cilantro, mint and chives in a blender. add 1 cup of the hot stock and purée. pour in the rest of the stock and purée on high until you have a very smooth and beautifully emerald green broth. about 2 minutes.
• in a medium-large pot, heat the olive oil. add the onions and 1/2 teaspoon salt. cook over medium-high heat, stirring often, until the onions are soft and translucent. add the rice, 1/2 teaspoon salt and a pinch of pepper. stir well to coat the rice with the oil and onions. sautee the rice until it just starts to turn lightly golden brown. add the herb broth and another 1/2 teaspoon salt.
• bring it to a boil, then reduce the heat to low. add the butter, mix it in then cover the pot and cook the rice for 15-20 mins, until tender. it's ok to lift the cover and check! turn off the heat and leave the rice covered for 5-10 mins. fluff the rice w/ a fork, taste for seasoning and serve!

GREEN HERB RISOTTO

Steps:

• Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
• Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

RICE WITH FRESH HERBS

Steps:

• Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.
• Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.

GREEN HERB RICE

Steps:

• combine onions,dill weed,parsley, and cilantro in a bowl & mix well.
• heat butter, margarine or ghee in a skillet over medium heat.
• swirl pan to coat bottom pour in 1/2 of the cooked rice & sprinkle with 1/2 of the herb mixture.
• add remaning rice & sprinkle with remaning herb mixture. do not mix.
• cover & steam over low heat for 30 minutes.

GREEN HERB RISOTTO

Steps:

• Blend first 5 ingredients in processor until thick paste forms.
• Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
• Reduce heat to very low; cover to keep warm.
• Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
• Add leek; sauté until soft, stirring often, about 10 minutes.
• Add rice; stir until heated through, about 3 minutes.
• Add wine; simmer until absorbed, stirring often.
• Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
• Cover; remove from heat.
• Let stand 3 minutes.
• Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
• Season to taste with salt and pepper.
• Serve immediately in warm bowls, passing additional Parmesan cheese alongside.