About this recipe:This is a Persian dish which I often make for my husband. Rice is slowly simmered with fresh dill, parsley and coriander, along with broad beans and spices. In Iran it is traditionally served with fish.
1.4 litres (2 3/8 pints) water
800g (1 3/4 lb) long-grain white rice
3 tablespoons vegetable oil
1 bunch dill, chopped
1 bunch parsley, chopped
1 bunch coriander, chopped
500g (1 1/4 lb) shelled broad beans
ground turmeric to taste
ground cinnamon to taste
1 teaspoon salt
1 teaspoon pepper
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Rinse rice; stir into boiling water. Reduce heat and simmer for 5 minutes. Stir in dill, parsley, coriander, broad beans, turmeric, cinnamon, salt and pepper. Cover and simmer on lowest heat for 40 to 45 minutes.
It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.