Sabzi Polo - Persian Style

Sabzi Polo - Fresh Herb Rice

Ingredients: (4 servings)

4 cups (32 Oz) of Kitchen King Basmati 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.

Directions:

Soak 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 pot, bring some water to a boil and 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. Near the end of boiling, add the fresh chopped vegetables. Stir the rice one last time and then take it out and drain it in a kitchen stringer. Wash out 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.

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 before serving.