Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive and an unexpected trip home
Thanks everyone for the feedback on this recipe! Many of you asked for instructions on how to make our fragrant basmati rice without a rice cooker. We gave it a go and the results were equally wonderful with delicious tahdig (crunchy bottom) to boot!
The recipe utilizes the same ingredients as the rice cooker version. Here, I used a nonstick standard pot. Instructions are below. Feel free to share your results and happy cooking!
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
2-3 tablespoons kosher salt
1-2 tablespoons coriander seeds (optional)
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.
Fill a large pot with water (approximately 15 cups and bring to boil. Add turmeric and salt to boiling water. Don’t worry about adding too much salt, it will be drained later.
Parboil rice for approximately 3-5 minutes until aldente (not fully cooked) and drain in a colander removing all liquid from pot. Liquid will be golden yellow from the turmeric so wear an apron!
Add oil to bottom of the same pot you boiled the rice in. Add coriander seeds if using.
Spread a handful of plain partially cooked white rice in the oil.
Add and layer herbs followed by a layer of rice repeatedly, creating several layers of rice and herbs and forming a tall heap or a cone shape.
Using the back of a wooden spoon, create 3 holes in the rice. This allows the rice to fry on the bottom creating the tahdig, while steaming the rest of the pot for light and fluffy steamed rice.
Cover the lid with a layer of paper towels to capture condensation and steam over medium low heat for approximately one hour, or until the steam rises and the tahdig is golden.
Once ready, serve the fragrant and beautiful rice pilaf with whatever protein you like.
I served it on the side of this delicious Food52 recipe from last week for chicken and Cabbage in a sheet pan– it was fantastic!
The kitchen will smell divine and your pallet will be pleased.
Enjoy!
