Persian Herb Rice
⏱️ Prep: 15 min🍳 Cook: 11 min
Ingredients
| 1.5 tbsp | 23 ml | ghee (or butter) |
| 1 cup | 240 ml | basmati rice, rinsed until water runs clear |
| 2 cloves | garlic, crushed | |
| 0.5 cup | 120 ml | finely chopped fresh parsley |
| 0.5 cup | 120 ml | finely chopped fresh cilantro |
| 0.5 cup | 120 ml | finely chopped fresh dill |
| 0.25 cup | 60 ml | finely chopped fresh chives |
| 0.25 cup | 60 ml | finely chopped fresh mint |
| 1 tsp | 5 ml | salt, plus more for seasoning |
| 1.25 cup | 300 ml | water (or broth) |
Instructions
Servings: 2/4/6/8. Ready in: 36 min. Prep time: 15 min. Cook time: 11 min.
- Heat ghee in the inner steel pot of the pressure cooker set to Sauté on Normal. Sauté rice and garlic in hot ghee until the rice is coated and the garlic is fragrant, 1 to 2 minutes. Press Cancel to stop Sauté.
- Add parsley, cilantro, dill, chives, mint, and salt into the inner steel pot of the pressure cooker; pour in the water. Stir well.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 3 minutes on High Pressure.
- Allow the pressure to naturally release for at least 10 minutes but up to 20 minutes. Turn to Venting to release remaining pressure.
- Season rice with salt as needed and fluff with a fork.
Mealthy Tip: Use olive oil instead of ghee to make this a vegan and vegetarian dish.