Directions 9 steps | 60 Minutes
Rinse the rice in water 2-3 times, discarding the water each time.
Combine the chopped dill, parsley, cilantro and scallions in a bowl. Set aside.
Bring 8 cups of water and 2 tablespoons of salt to a boil in a large stockpot. Pour the washed and drained rice into the pot. Boil briskly for about 6-8 minutes, stirring gently to loosen any grains that may have stuck to the bottom.
Drain rice in a colander. Do not rinse.
In the same pot, heat ⅓ cup the butter. Place 2 spatulas full of rice in the pot and add one spatula full of mixed herbs. Repeat the layering of the rice and herbs in the shape of a pyramid, pulling the sides of the pot to the center.
In a small bowl, mix the remaining ⅓ cup of butter and saffron mixture. Pour the mixture over the rice. Do not mix.
Place a clean dishtowel or paper towel over the pot and cover firmly with a lid to prevent steam from escaping. Cook for 10 minutes over medium heat and 20 minutes over low heat. Alternatively, to create a "tahdig", you can let the rice steam for an additional 30 minutes. "Tahdig" is a Persian delicacy and refers to the crust that forms at the bottom of the pot from an extended period of cooking.
Remove rice from heat and allow to cool for 5 minutes without opening the lid. After 5 minutes, open the lid and remove the saffron-flavored rice on top and set it aside for garnish. Taking one skimmer or spatula full at a time, place rice in a serving platter without disturbing the crust - if one has been created. Mound the rice so the top sits high on the platter, creating a pyramid once again. Garnish with saffron-flavored rice.
Break the crust (tahdig) on the bottom of the pan into pieces and serve alongside the rice. Serve the Persian herb rice with braised chicken, beef or lamb. You can also serve plain yogurt on the side. Enjoy!
- For a perfect pair, be sure to check out our braised chicken thighs recipe.