Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Cilantro-Lime Persian-Style Rice

Friday, July 12, 2019
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Total time
1 hour
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Preparation time
1 hour
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Portions
6

This rice dish is so addictive, and melds South American and Middle Eastern cultures in one amazing dish. Fragrant Basmati rice is cooked to perfection, served with the crisp brown bits (tahdig) on top or mixed in.

Ingredients
or1 cup Basmati rice
or1/2 stick salted butter
or2 tablespoons olive oil
or2 cloves garlic, smashed and chopped
or3 green onions, diced (white and green parts)
or1/2 teaspoon cumin
or1/2 cup cilantro leaves and stems, roughly chopped
orJuice of two limes (about two tablespoons)
Preparation
1.
In a medium stockpot, bring salted water to a boil (about 8 cups of water and 1 tablespoon of salt). When the water is boiling, add the rice and turn down the heat to medium high. Watch the pot so that it doesn't boil over.
2.
Cook the rice for about 7 minutes (it won't be done). Drain through a fine mesh colander (discard the cooking liquid).
3.
Return the pot to the stove (it's OK if there are some pieces of rice left in the pot). Over medium heat, add the butter, olive oil, garlic, scallions, and cumin. Stir to combine, and gently heat for 3 minutes, or until the onions and garlic are just beginning to soften.
4.
Add the drained rice back to the pot. Stir gently to combine with the garlic-scallion mixture. Turn the heat down to low, and cover the pot with a clean dish towel, then place the lid overtop the towel (you can fold the towel ends up and over around the handle if it's a long towel so that it doesn't hang over the pot).
5.
Cook for 30-45 minutes, or until the rice starts to fluff. You'll know when the bottom is crisp when a gentle shake of the pan sounds like the rice is scraping the bottom. Check with a spatula if needed, gently folding up the rice to peek and see if it's brown and delicious. If not, cover and continue to cook over low heat until browned.
6.
Add the cilantro and lime, and give the rice a final stir to break up the crispy bottom (keep the pieces fairly large) and transfer to a large bowl or serving platter.
7.
Note; Traditional Persian-style rice is served on a platter in one piece; place a large serving platter over the top of the pot. Invert the pot so that the rice comes out in one piece, with the bottom intact. Serve immediately garmished with the lime juice and cilantro.
Nutritional information
Per 100 gPer portion (74 g)% DRI
Energy309 kcal230 kcal11 %
Fat17 g12 g19 %
Fatty acids, total saturated7 g6 g28 %
Cholesterol27 mg20 mg7 %
Sodium88 mg66 mg3 %
Carbohydrate37 g27 g9 %
Sugars1 g1 gremove
Fiber1 g1 g3 %
Protein4 g3 gremove