Iranians have a predilection for fresh herbs, which they use in huge quantities. This traditional Iranian New Year’s dish consists of rice cooked with a variety of fresh herbs. Their greenness is believed to ensure a happy and “green” year ahead. The herbs are chosen according to individual taste and mood, and to what is available. Favorite Iranian herbs include tarragon, chives, flat-leaf parsley, dill, fenugreek, and cilantro. Choose 3 or 4 or use them all, but try to use fresh ones.

　　

Ingredients

serves 6

　　2 cups basmati rice

　　Salt

　　A huge bunch (2 cups) of mixed herbs, including tarragon, chives, flat-leaf parsley, cilantro, and dill, finely chopped

　　6 scallions, finely chopped

　　6 tablespoons butter or 4 tablespoons vegetable oil

　　

Step 1

Wash the rice in warm water and drain.

　　

Step 2

Bring plenty of salted water to the boil. Pour in the rice and boil for about 12 minutes, until the rice is still slightly undercooked. Throw in the herbs and scallions and drain at once. The herbs will cling to the rice.

　　

Step 3

In the same pot, heat half the butter or oil. Pour in the rice, and add the remaining butter or oil and some salt. Stir gently, cover with a tight-fitting lid, and steam for 15–20 minutes over very low heat.

　　

Variation:

Step 4

You may prefer to mix in the herbs at the end, when the rice has been steamed.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf