Greenherbrice Recipes

SABZI POLO (GREEN HERB RICE)

Steps:

• Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
• Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
• Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
• Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
• Combine chopped fresh parsley, cilantro, dill, and chives with dried dill in a medium bowl. Gently combine herb mixture with rice in the colander, taking care not to break the grains of rice.
• Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
• Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of the rice. Gently poke the handle of a wooden spoon into the rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, 10 to 13 minutes.
• Meanwhile, combine 1/4 cup boiling water with melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
• Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.
• Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
• Serve the rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

GREEN HERB DIP

Steps:

• Put the cheese, yogurt, and oil into a food processor and blend until smooth. Stir in the herbs, season with salt and pepper, and chill in the refrigerator for at least 1 hour. Serve chilled with vegetables for dipping.

GREEN HERB RICE

Steps:

• combine onions,dill weed,parsley, and cilantro in a bowl & mix well.
• heat butter, margarine or ghee in a skillet over medium heat.
• swirl pan to coat bottom pour in 1/2 of the cooked rice & sprinkle with 1/2 of the herb mixture.
• add remaning rice & sprinkle with remaning herb mixture. do not mix.
• cover & steam over low heat for 30 minutes.

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

GREEN HERB RISOTTO

Steps:

• Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
• Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

COCONUT GREEN HERB RICE

Steps:

• Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
• Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
• Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
• Remove bay and curry leaves and stir in the cilantro, mint and chilies.
• Fluff up with a fork, garnish with lime wedges if desired and serve immediately.