INGREDIENTS

INSTRUCTIONS

Rinse rice by swishing in large bowl with abundant water 5 or 6 times or
until water is clear. After last rinsing, add salt and fresh water to cover
and soak rice 2 to 4 hours.
Wash, dry and finely chop parsley, chives, dill, garlic and cilantro. Mix
herbs together in bowl.
Boil 1 quart water in heavy pot. Add salted soaking water, reserving rice.
When water returns to boil, add rice and large handful mixed chopped herbs.
Stir and let rice boil 10 minutes. Stir twice during cooking, gently so as
not to break long kernels.
Drain rice in colander (it will still be somewhat hard). Wash off excess
salt with 2 cups warm water.
Rinse pot. Mix 3 tablespoons melted butter and 1/2 cup boiling water in
small bowl or cup. Add 1/2 butter-water mixture to pot, reserving rest.
Using spatula begin adding rice. Scatter 1 spatula of rice into pot, then 1
handful of herbs. When half of rice is layered in pot lay whole leeks on
top. Finish layering rice and herbs. Drizzle remaining butter-water mixture
over rice. Wrap lid with dish towel to catch excess steam, cover pot and
steam rice over low heat 45 minutes. (Casserole can also be covered with
foil and placed 350- degree oven 45 minutes.)
Mix saffron with remaining melted butter and 1 tablespoon hot water. Stir
1/2 cup cooked rice into saffron mixture. Set aside.
Carefully lift herbed rice out of pot with spatula and fluff onto serving
platter. Scatter saffron-rice mixture over top of rice. Serve leeks on
side. Scrape crusty rice, Tah Dig, from bottom of pot and scatter around
base of rice. Makes 8 servings.
Each serving contains about:
620 calories; 3,843 mg sodium; 62 mg cholesterol; 24 grams fat; 89 grams
carbohydrates; 11 grams protein; 2.4 grams fiber; 35% calories from fat.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 25, 1997.

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