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.

HERBED NEW POTATOES

I had a delicious memory of these potatoes my mother used to make when I was a child.  I specifically remember eating them at the cottage in the summer, all buttery and oniony.  So I called her up to fill me in on the details of the dish.  She recommended garlic, and so I thought, what better way to incorporate the garlic scapes that I just harvested from our garlic plants than in this dish?  These potatoes are so amazing I ate 3 helpings.  Hmm maybe that's why I'm busting out of my pants right now!

HERBED NEW POTATOES with Garlic Scapes, Dill and Parsley

20 small organic new potatoes

1/4 cup organic salted butter

1/4 cup chopped organic dill

1/4 cup chopped organic parsley

1/4 cup minced organic garlic scapes

1 organic green onion, chopped finely

sea salt and pepper

Method:  Boil the potatoes in salted water until tender.  Heat the butter in a small skillet until melted, remove from heat.  Stir in the scapes.  Drain the cooked potatoes and toss with the butter and toss in the other herbs, and season to taste with salt and pepper.