SUR LA TABLE COOKING CLASS BOCA RATON RECIPES

Steps:

• <p class="MsoNormal" style="margin: 0in; font-size: 12pt; font-family: 'Times New Roman', serif;"><span id="docs-internal-guid-ce47cd36-7fff-fe86-849e-70c9fcbaefc5"></span></p> <p dir="ltr" role="presentation">Rinse the rice in water 2-3 times, discarding the water each time.</p>
• <p><span id="docs-internal-guid-0d3bfc13-7fff-7280-b80f-29b624702b10">Combine the chopped dill, parsley, cilantro and scallions in a bowl. Set aside.</span></p>
• <p class="MsoNormal" style="margin: 0in; font-size: 12pt; font-family: 'Times New Roman', serif;"><span id="docs-internal-guid-ad558391-7fff-a806-afa0-fdabce08bbff"></span></p> <p dir="ltr" role="presentation">Bring 8 cups of water and 2 tablespoons of salt to a boil in a large stockpot. Pour the washed and drained rice into the pot. Boil briskly for about 6-8 minutes, stirring gently to loosen any grains that may have stuck to the bottom.</p>
• <p><span id="docs-internal-guid-951bb337-7fff-13a5-204b-34d44b81aec9">Drain rice in a colander. Do not rinse. </span></p>
• <p><span id="docs-internal-guid-23f7c10f-7fff-9a42-c100-c274ee210254">In the same pot, heat ? cup the butter. Place 2 spatulas full of rice in the pot and add one spatula full of mixed herbs. Repeat the layering of the rice and herbs in the shape of a pyramid, pulling the sides of the pot to the center. </span></p>
• <p><span id="docs-internal-guid-b9579efc-7fff-4874-74ed-2f4e08b09254">In a small bowl, mix the remaining ? cup of butter and saffron mixture. Pour the mixture over the rice. Do not mix.</span></p>
• <p><span id="docs-internal-guid-d628c97a-7fff-a7ca-361d-45c1ff348175"></span></p> <p dir="ltr" role="presentation">Place a clean dishtowel or paper towel over the pot and cover firmly with a lid to prevent steam from escaping. Cook for 10 minutes over medium heat and 20 minutes over low heat.&nbsp;Alternatively, to create a "tahdig", you can let the rice steam for an additional 30 minutes. "Tahdig" is a Persian delicacy and refers to the crust that forms at the bottom of the pot from an extended period of cooking.</p>
• <p><span id="docs-internal-guid-c4b0ccc4-7fff-529a-ffe8-9257819a126c"></span></p> <p dir="ltr" role="presentation">Remove rice from heat and allow to cool for 5 minutes without opening the lid. After 5 minutes, open the lid and remove the saffron-flavored rice on top and set it aside for garnish. Taking one skimmer or spatula full at a time, place rice in a serving platter without disturbing the crust - if one has been created. Mound the rice so the top sits high on the platter, creating a pyramid once again. Garnish with saffron-flavored rice.</p>
• <p><span id="docs-internal-guid-5bd6538c-7fff-a2c4-7870-c4e4f42e7a53"></span></p> <p dir="ltr" role="presentation">Break the crust (tahdig) on the bottom of the pan into pieces and serve alongside the rice. Serve the Persian herb rice with <a href="https://www.cozymeal.com/recipes/r/braised-chicken-thighs" target="_blank" rel="noopener">braised chicken</a>, beef or lamb. You can also serve plain yogurt on the side. Enjoy!</p>