Recipe detail

Name: Persian herb rice
Yield: 6
Cuisine: Middle-East
Ingredients: 500.0000 g basmati rice; 100.0000 g fresh corriander; 100.0000 g fresh flat leave parsley; 40.0000 g chives; 40.0000 g dill; 120.0000 g spring onion; 160.0000 g butter

Side dishes Persian herb rice

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Side dishes

Cuisine: Middle-East

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Program steps

Preheating:
99 °C

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Steaming

Termination by time

00:30 hh:mm

99 °C

50 %

Ingredients - number of portions - 6

Name	Value	Unit
basmati rice	500	g
Coriander leaves, finely chopped	100	g
parsley	100	g
chives	40	g
fresh dill	40	g
cabbage leaves, cleaned	120	g
butter soft	160	g

Nutrition and allergens

Allergens: 7
Minerals: Ca, CA, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	547.7 kJ
Carbohydrate	66 g
Fat	23.2 g
Protein	9.5 g
Water	0 g

Directions

Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.)
Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside.
Use full stainless steel GN container 65mm deep, add the drained rice, salt, butter, spring onion and herbs. Put 750 ml of warm water place into preheated Retigo combi oven using steam mode 99C for 30 minutes. After cooking stir the rice very gently.

Recommended accessories

GN container Stainless steel full