This is the traditional dish eaten by Persians on the New Year, which, not coincidentally, falls on the first day of Spring. It is fresh and green and evocative of birth and life and all things new. It is also traditionally made on the stove, which takes quite a bit of time and oil. As I don’t have much of the former, and don’t like to use much of the latter, I asked my mom if this could be made in the rice cooker. Here is the result. Very easy, very delicious.
1 bunches of fresh cilantro
1 bunch of fresh parsley
1 bunch of fresh chives
1 bunch of fresh dill
2 large cloves of garlic
2 cups Basmati rice (if you don’t have Basmati, you can substitute any long grained white rice )
2 tsp. vegetable oil
Salt, to taste
- Finely chop all the greens and the garlic – you want the pieces to be very small but not mushy. A food processer can be used, but again, don’t let it turn into a puree.
- Add the rice to the rice cooker and mix in the vegetables.
- Add 3 cups of water and mix well.
- Add salt and vegetable oil.
- Cook in rice cooker as directed.