Saffron Herb Rice

Ingredients:

1 teaspoon saffron
3 tablespoons boiling water
2 cups basmati brown rice
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons barberry
2 tablespoons pistachios, toasted
3 tablespoons dill, chopped
2 tablespoons tarragon, chopped
2 tablespoons chervil, chopped

Steep the saffron in the water and set aside.

Combine rice, water, butter, salt, and pepper. Cook on low heat until rice is almost tender. Pour saffron onto one corner of the pot and cook for an additional 10 minutes.

Remove rice from heat and stir in barberries, pistachios, and all the herbs.

Persian Dill Rice and Broad Beans

Ingredients:

2-1/2 cups long grain basmati rice
water
salt
1 cup dill, chopped
1-1/2 cups broad beans
1/2 teaspoon saffron threads, crushed

Soak rice in water for a few hours. Soak saffron threads in hot water until ready for use.

Drain rice and add fresh water back into the pot with the rice. Boil for a few minutes. Do not fully cook the rice. Drain the rice again and bring back to the stove. Add broad beans, dill, and saffron water. Season with salt and cook uncovered until moisture is reduced. Then cover and cook until rice grains are al dente.

Serve with plain yogurt or soy beef tips if desired.