2 c basmati rice, rinsed and drained
1 1/3 c chopped fresh dill
1 1/3 c chopped fresh cilantro
1 3/4 c chopped fresh parsley
5 T finely chopped fresh chives
2 garlic cloves, finely chopped
1 1/2 T salt
3 T peanut or canola oil
1 1/2 T plain yogurt
1 T clarified butter or canola oil
Soak the rice for 30 minutes in lukewarm water. Drain. Combine the herbs and garlic in a bowl. Toss to mix and set aside.
Put 10 cups of water into a large pot and bring to a rolling boil. Add the salt. Scatter the rice into the boiling water and bring to a boil again. Boil rapidly for 5 1/2 minutes, or until the rice is almost done but still has a very slim hard core in its very center (test by pressing a grain between the fingers). Drain the rice immediately and leave in a sieve or colander.
Pu the oil in a nonstick pan and set it over low heat. Add 3 T of water and yogurt and stir to mix. Add 3 T of the herbs ad distribute them evenly around the bottom of the pan. Now divide the rice into 3 portions and spread one portion evenly over the herbs. Top this rice with half the remaining green herbs, spreading them evenly. Spread the second portion of rice over the herbs. Top this rice with the remaining herb, spreading them evenly. Cover the herbs with the final layer of rice. Dribble the clarified butter over the rice. Cover the pot and turn the heat to medium-high. After 4 minutes, turn the heat to medium-low. After another five minutes, lift the cover and quickly drape a dish towel over its underside and then put it back on the pan (the towel will be between the pan and the lid). Flip the ends of the towel on top of the lid so they do not burn. Turn the heat down to very low and cook 30 minutes.
To serve, have a large, warm serving plate ready. Remove the cover and slide a knife along the inside of the pan to loosen the rice. Put the serving plate on top of the pan of rice. Now upturn it and invert its contents, rice and crust, onto your serving plate. The "cake" will crumble a little, spreading out at the bottom, but this is as it should be. Serve immediately. Cut the crust as you serve.
Historical Note: This is eaten on Nawrooz, the Persian New Year. It is best to do the final cooking of the rice in a nonstick pan.
Serves: 6
Source: unknown
Prepared by: Stacey for the January 2005 meeting.