Sabzi Polo (Herbed Rice)

Ingredients:

600g white long-grain rice (basmati rice is best)
4 tbsp cooking oil
60g chopped chives and spring onion stems
150g parsley, chopped
110g coriander leaves, chopped
150g fresh dill weed, chopped
a few large lettuce leaves (use the outer leaves)
120ml water

Method:

Add the rice to a bowl, cover with hot salted water and set aside to soak for several hours. In the meantime, wash and drain the herbs then chop very finely on a chopping board.

Half-fill a medium-sized pot with water, bring to a boil then add the rice and its soaking water. Return to a boil and occasionally pick out a few rice grains and test them. When they are half done (ie half crunchy and half soft) stir in the herbs then turn the mixture into a sieve. Allow to drain then rinse under cold, running, water to remove excess salt.

Put the oil in the pot, add 120ml water then use the lettuce leaves to line the base of the pot (add more oil if needed) then pile up the rice loosely in a heap. Use the handle of a wooden spoon to poke five holes (on in the centre) of the mixture. Sprinkle a little water on top then secure the lid. Allow to cook for a few minutes on high. When the steam begins to rise, reduce the heat to medium and cook for a further 15 to 20 minutes. Turn the heat down, sprinkle a little oil on the top to prevent drying then cook for a further 10 minutes before serving.

It's best to use a non-stick pot for coking the rice in this manner. That way, you can place a plate on top of the pan, invert it to turn the rice onto the plate and serve immediately. This gives you the tah deeg (bottom crust) that is an important part of Persian cuisine.