HERBED IRANIAN RICE

Growing up we lived next door to an Iranian family.  My mother fell in love with the cuisine, and encouraged our neighbours to show her how to make Iranian food.  One of the lovely rice dishes she still makes to this day is laced with green onions and herbs.  It was the perfect accompaniment to the organic salmon we broiled.

HERBED IRANIAN RICE

1 cup basmati rice

1 1/2 cups water

1/4 cup organic fresh dill, minced

1/4 cup organic fresh parsley, chopped

3 organic green onions, sliced

1 Tbsp organic salted butter

1 tsp sea salt

Method:  Rinse the rice in a sieve until it runs clear.  Let the rice soak in the water for at least 30 minutes in the pot you will be cooking it in.  Then bring the water to a boil, add herbs, salt and butter, cover with a lid, lower the heat to very low and let steam for about 15 minutes or until all the water is absorbed.  Remove from heat and let sit 5 minutes, then fluff with a fork.