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Sabzi Polo
Vegetable Rice
(3-2 servings)
Ingredients:
• 4 cups (32 Oz) of white long grain rice.
• 4 table spoons of cooking oil.
• 1/2 cup (4 Oz) chopped Chives/Scallion stems
(tarreh/piAzcheh).
• 1-1/2 cups (12 Oz) Parsely (jafaree).
• 1 cup (8 Oz) coriander (gheshneez).
• 1-1/2 cups (12 Oz) fresh Dill Weed (sheveed).
• A few large, outer leaves of lettuce.
• 4 Oz of water.
Directions:
For best results, soak the rice for a few hours in hot water and
salt before cooking.
Wash and drain the vegetables. Using a cutting board and while
repeatedly bunching up the vegetables, finely chop them.
In a medium size pot, half-way filled with water, bring the
water to a boil. Add the rice (and the water it was soaking in),
and let it cook for a few minutes until it starts boiling. Stir
the rice a few times during the boiling process. Occasionally
chew on a few of rice grains to see if they have softened.
Near the end of boiling, add the fresh chopped vegetables (if
you are using dried vegetables do not add them in yet because
they will get washed out). Stir the rice one last time and then
take it out and drain it in a kitchen stringer. Run the tab
water on it to wash out some of the excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce
leaves in the bottom of the pot and add a bit of extra oil if
necessary. If you are using dried vegetables in place of fresh
ones, you will have to mix them in as you are adding thin layers
of rice in the pot, in the shape of a heap.
With the back of a spoon, make five holes, one in the center and
four around it so that the rice can breath in the cooking
process.
Spread a little water on top and close the lid. Let it cook for
a few minutes on high heat. When steam starts to rise, change
the setting to medium heat and let it cook for another 15-20
minutes. Then turn the heat to medium-low, sprinkle some cooking
oil to prevent drying, and let it cook for about another 10-15
minutes before serving.
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