Wednesday, January 2, 2013

Persian Herbed Rice or "Kateh Ba Sabzi"

There are two types of Persian rice preparation processes, polow and kateh.  Polow consists of marinating, boiling and steaming the rice and is a long and elaborate process.  Kateh is a quicker and much simpler rice preparation and in my opinion equally delicious, but not as formal or festive.  Today I am going to share with you one of my FAVORITE kateh preparations, Persian herbed rice or "Kateh Ba Sabzi."  I highly recommend Jasmine or Jasmati rice for kateh and long grain basmati for polow but you can use them interchangeably as well.  This rice is delicious solo or as a side to your favorite fish or chicken preparation.  I LOVE serving it alongside my Lemon and Dill Salmon with a Persian Twist as you see it pictured above.  As a note, we love using fresh cilantro, dill AND parsley, however you don't need to use all three herbs.  You can use just one or any combination of two as long as the total amount is almost one cup of fresh herbs per one cup of rice.  Enjoy this delicious kateh from my kitchen to yours!

1 cup rice (recommend Jasmine or Jasmati)
1/3 cup fresh chopped cilantro
1/3 cup fresh chopped dill
1/3 cup fresh chopped parsley
1.5 cups water
2-3 tablespoons canola or olive oil
1 teaspoon salt

1.  Wash, spin and chop the fresh herbs.  Note: you can use a food processor if you don't feel like doing the manual chopping yourself.  

2.  Wash one cup of rice 2-3 times until the water runs clear, strain and add to pot.  Add 1.5 cups water to rice along with oil and salt.  Give it a good stir and bring to a boil.

3.  Once the water is boiling, reduce heat to low and add fresh chopped herbs and stir well, cover and cook until done (should take about 1/2 hour).

Note: due to the various types of rice, at this point you may need to add a little more water until the rice is fully cooked:


No comments: