(By Mrs. Soheila Amiri)
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.
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
If you have a choice, use any of the Basmati brands of
rice (AftAb, Pari, Gilda, Feel-Neshan, etc.) you can buy
from middle eastern or Indian stores. But be careful
not to overboil these types. They get pretty sticky if
you over cook them. If all else fails, use Mahatma brand
(American from supermarket). They take longer to soften,
and there is less chance of coming out sticky.
When putting lettuce leaves in the bottom of the pot for
purpose of forming bottom crust (tah deeg), it is best to
use a teflon coated or any other non stick pot for this
purpose. In most cases, after cooking the rice in such
pots, you can put a large round plate over the pot, flip
it over and get the rice and the crust to come out in one