Pair this herbed rice with anything from lamb to roasted veggies.
Salt, for boiling water
1 + 1/3 cup (250g) Persian or basmati rice
1 cup (30g) parsley, chopped
1 cup (30g) cilantro, chopped
1 cup (30g) dill, chopped
1 cup (30g) green onion, chopped
1 clove (5g) garlic clove
1 tablespoon (15g) butter
1 tablespoon (10g) grapeseed oil
2/3 cup (150g) yogurt
1 small pinch saffron
Soak the rice in lukewarm water for an hour.
In a pot, season one and a half litres of water with 20g of salt and bring to boil.
Carefully add the rice to the boiling water, bring to simmer and cook for eight minutes until it reaches an al-dente texture. Drain and rinse in cold water to stop the cooking process. Let the rice sit in the strainer until fully dry.
Combine the cooked rice with herbs, green onion and garlic.
Mix 250g of the cooked rice and herb mixture with yogurt and saffron water (to make saffron water, grind a pinch of saffron and dissolve in a small ice cube).
Heat up the oil and butter in a non-stick pan until the butter starts to foam. Swirl the fat around so it coats the surface of the pan. Transfer the yogurty rice to the pan and spread it in an even thin layer. Top up gently with the rest of the cooked rice. Cover the pan with a lid.
Cook on medium heat for 30 to 45 minutes on medium-low heat. You should hear the low sound of sizzle at all times. Uncover and check the edges; they should be golden brown. Carefully flip onto a round plate and serve. Enjoy!
Watch The Marilyn Denis ShowDaily at 10am ET on CTV