Ingredients
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4 cups of long-grain basmati rice
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1/2 cup of vegetable oil
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1 stick of butter
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2 tablespoons of salt
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1/2 teaspoon of ground pepper
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1/2 tablespoon of saffron
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3 bunches of fresh cilantro, chopped
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3 bunches of parsley, chopped
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3 bunches of chives, chopped
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3 bunches of dill, chopped
White fish:
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2 white fish (each about 3 pounds each)
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1 cup of flour
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1/2 tablespoons of salt
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1 teaspoon of pepper
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2 eggs
Directions
- Boil water in a large pot. Add salt and rinsed rice.
- Set stove on mid-high heat. Don’t let it over boil. When rice is just hard in the middle and soft on the outside (al-dente), turn off stove and rinse the rice in a colander under cold water so that the rice stops cooking.
- Mix the rice with all the herbs and garlic.
- Add oil, a stick of butter, half a teaspoon of saffron in the pot and mix.
- Divide the mixture in half in a separate bowl and put aside. The pot has to be teflon to make a kind of rice crust.
- In the remaining rice, pile the mixture of rice and herbs with the end of a wooden spoon.
- Create three holes in the body of the rice, cover the lid and reduce heat to medium for ten minutes.
- Carefully uncover and wrap it in a large kitchen towel.
- Allow cooking time of 40 to 60 minutes, depending on the stove.
- Carefully flip over the pot of rice on a large platter and serve.
White fish:
- Mix one cup of flour and 1/2 tablespoons of salt, one tablespoon of pepper and place on a small cooking tray.
- Beat two eggs in a separate bowl.
- Dip fillet pieces of fish into the egg mixture for coating and then coat with flour mixture.
- Fry on a medium heat on both sides until golden.
- Place fish on platter with rice and enjoy!
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