Although the 'shortcut' method is not the 'traditional' way, it is more flavourful as you will get the spices of Ghormeh Sabzi blended in with the rice. Here I explain both methods and highly recommend you try both and let me know which one you prefer.
- 4 cups Basmati rice
- 4 kale leaves
- 2 Tbsp olive oil
- 3 Tbsp Salt
Method 1 - Using fresh herbs
- 1 Bunch Parsley
- 1/2 Bunch Dill
- 1 Bunch Chives
- Optional - 1/2 Bunch Cilantro leaves
Wash then chop all the herbs together to really fine 5mm pieces. The herbs should become so fine that it looks like a herb blend but not mushy. Using a food processor or blender is not recommended. For best result use a knife to chop the herbs.
Method 2 - Shortcut way
Direction:
1- Wash then soak the rice for at least 1 hour.
2- In a medium size pot bring 2 litres of water to boil with 2 Tbsp salt. Drain the water from the rice and add the rice to the boiling water.
4- Using a non-stick pot., add the olive oil and spread around to make sure all the bottom is completely covered with oil. Then sprinkle some salt and arrange Kale leaves to cover the bottom of your pot.
7 -Gently mix the rice with the herbs using a fork.
8- Add a few cubes of butter on top of the rice. Place the lid on and let the rice mixture steam gently for about 25 min on low to medium heat. During this time the kale leaves will be forming a beautiful crust at the bottom aka the famous Persian Tah-dig.
