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Coriander Rice

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Ingredients

Adjust Servings:
1 1/2 cups basmati rice
3 quarts water
1 1/2 tablespoons salt
5 tablespoons unsalted butter
1 tablespoon coriander seed, coarsely crushed
1/4 teaspoon black pepper
1 lemon, zest of

Nutritional information

258.7
Calories
99 g
Calories From Fat
11.1 g
Total Fat
6.4 g
Saturated Fat
25.4 mg
Cholesterol
1763.2 mg
Sodium
36.2 g
Carbs
2 g
Dietary Fiber
0.4 g
Sugars
3.9 g
Protein
537g
Serving Size

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Coriander Rice

Features:
    Cuisine:

    I do think this is excellent. I was looking for a rice dish I had in a Afghan restaurant and this is basically it. used sea salt, freshly ground black pepper, plus the rest of the ingredients. The only change I made was adding the sea salt to the water to boil the rice at first. I sprinkled a little sumac on top for colour as well as being another Persian ingredient and we had this with grilled fish kebabs as described in recipe#452701 along with the sauce. I will make this again as I love the coriander in here.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Coriander Rice, An excellent side dish for a Persian meal , I do think this is excellent I was looking for a rice dish I had in a Afghan restaurant and this is basically it used sea salt, freshly ground black pepper, plus the rest of the ingredients The only change I made was adding the sea salt to the water to boil the rice at first I sprinkled a little sumac on top for colour as well as being another Persian ingredient and we had this with grilled fish kebabs as described in recipe#452701 along with the sauce I will make this again as I love the coriander in here , An excellent side dish for a Persian meal


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    Steps

    1
    Done

    Bring 3 Quarts Water to a Boil in a Heavy Pot.

    2
    Done

    Rinse the Rice in Several Changes of Cold Water Until the Water Runs Clear. Drain Well.

    3
    Done

    Add the Rinsed Rice to the Boiling Water and Cook, Uncovered, Stirring Occasionally, 5 Minutes from the Time the Water Returns to a Boil.

    4
    Done

    Drain the Parboiled Rice Well and Clean and Dry the Pot.

    5
    Done

    Add the Butter to the Pot and Cook Over Low Heat Until Melted.

    6
    Done

    Stir in the Coriander Seeds and Pepper.

    7
    Done

    Add the Parboiled Rice to the Pot, Making a Mound in the Center.

    8
    Done

    Use the Handle of a Cooking Utensil to Make 5 or 6 Holes in the Rice, All the Way to the Bottom of the Pot.

    9
    Done

    Lay the Lemon Zest Over the Top of the Rice.

    10
    Done

    Cover the Pot With a Kitchen Towel and a Lid, Folding the Edges of the Towel Up Over the Lid (to Keep the Towel from Burning).

    11
    Done

    Cook Rice Over Low Heat, Undisturbed, Until the Rice Is Tender and a Crust Has Formed on the Bottom of the Pot, About 30 to 35 Minutes.

    12
    Done

    Remove the Pot from the Heat and Let Rice Stand, Tightly Covered and Undisturbed, For 30 Minutes.

    13
    Done

    Spoon the Loose Rice Onto a Serving Platter and Garnish With the Lemon Zest.

    14
    Done

    Season With Salt to Taste.

    15
    Done

    Break Up the Crust and Scatter It Over the Rice. Serve Warm.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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