Basil & Roses

Rice is the ultimate comfort food. It has been farmed by people for over 10,000 years.

In the Hindi language “Bas” means “aroma” and “Mati” means “full of.” Growing up in a Persian family, that beautifully fragrant and earthy aroma  is part of the essential scents of home. The cue of happiness and an eternal symbol of family dinners, celebrations and tradition.

Cooking traditional Persian rice (with crunchy tahdig of course) is truly an art form. For how to create a saffron scented masterpiece check out Persian Mama’s recipe here. For a simpler approach, I use a rice cooker. Not all rice cookers can deliver the crunchy golden goodness, however. Generally the Pars Brand rice cookers do the trick.

In this rendition, I highlight garden herbs using dill, mint, chive and rosemary for an aromatic rice dish guaranteed to feed the soul (nousheh jan...). But really you can use any herbs that you like.

On a recent trip to Philadelphia, we ate at one of the best restaurants on the scene in recent years: Zahav. Here Chef Michael Solomonov beautifully highlights modern Israeli cuisine. I was inspired by his vision, the story behind his culinary ventures and the flavors of the wonderful meal we had that October eve in the city of brotherly love. The menu excited my senses and my palate was dancing, curiously processing the familiar and the new. A colorful melody of flavors, humble, deeply flavorful food that was simply delicious.

What resonated the most were the familiar flavors of  my childhood home found in smoky eggplant, coriander, warm bread, the grilled meats and tangy pomegranate. But most notably-  in the herbed basmati rice. The Al’Haesh dishes (grilled over coals) are served with a side of basmati rice that was not only delicious, but momentarily took me home. This humble side dish became the center of what all the other plates harmoniously danced around. This beautiful little pot of rice had the power to transform me to another place and time. To the familiar places where we feel safe, comforted and loved. To where I remember being happy. To the quiet corners of memory,  to our mother’s cooking and the taste of my grandmother’s love in an old kitchen in Isfahan. Maya Angelou  says “I long, as does every human being, to be at home wherever I find myself.” I found myself at home in this beautiful experience, and I hope you do too by trying my basmati rice recipe.

Ingredients:
2 cups uncooked basmati rice
1/4 cup olive oil
1 large white onion, chopped
1 bunch fresh dill, roughly chopped
1 bunch fresh cilantro, roughly chopped
2 cups fresh chives, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
1-2  tablespoons rosemary, finely chopped (optional)
1 tablespoon ground turmeric
2 teaspoons black pepper
1 tablespoon kosher salt (or 2 teaspoons finely ground sea salt)

Directions:
Soak rice in cold water for 20-30 minutes.

Rinse rice with water, gently agitating with fingertips. Do this multiple times (3-4) until water runs clear.

Place rice in rice cooker.

Add enough water to cover 1″ above rice (about 2.5 cups).

Add olive oil, onion, all herbs, salt + pepper.

Mix ingredients and turn on rice cooker. Continue to mix ingredients couple of more times in the first 3-4 minutes if cooking so all ingredients are evenly spread throughout.

Let rice cooker do its magic!

Cook rice for approximately 1 – 1 1/2 hours, or until the indicator lets you know the cooking is completed. Timing can vary depending on the size and model.

That’s it! In about an hour you’ll have golden curst!

Once cooking is finished, unplug rice cooker.

Wearing oven mitts, place a platter larger than the rice cooker bowl over the bowl insert.

Lift bowl out and quickly and confidently flip the bowl and platter together.

Lift off the bowl slowly to reveal the Tahdig on top.
(Valiantly demonstrated by my cousin Payam, here).

Serve immediately: Tahdig loses crunch if it sits too long.

If you don’t have a rice cooker, see here for instructions on how to cook in a regular pot.

Musical Inspiration:

The Idan Raichel Project

http://idanraichelproject.com/en/