Beranj Sabz (برنج سبز) — Persian-Style Green Herb Rice

• 12.5 ozBasmati rice (long-grain) (rinsed until water runs mostly clear)
• 6⅓ cupWater (for parboiling)
• 12 gFine salt (8 g for parboil + 4 g for final seasoning)
• 2 tbspVegetable oil (plus 5 ml for the pot if needed)
• 6⅓ ozYellow onion (finely diced (about 1 medium))
• 4¼ ozGreen bell pepper (small dice (about 1 small))
• 10 gChili pepper (finely minced; remove seeds for milder heat)
• 12 gGarlic (minced (about 3 large cloves))
• 5.3 ozTomato (peeled and finely diced, or grated)
• 2 tspGround cumin (about 4 g)
• 2 cupChicken broth (low-sodium preferred)
• 2⅛ ozFresh cilantro (finely chopped, tender stems included)
• 1 tbspLime juice (for brightness)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak the rinsed rice in fresh cold water for 15 minutes, then drain well to help it cook long and fluffy.

2. 2

   Bring 1500 ml water to a boil in a large pot and stir in 8 g of the salt. Add the drained rice and boil for 6–7 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center.

3. 3

   Drain the parboiled rice in a fine-mesh colander and rinse quickly with 250 ml cold water to stop the cooking. Let it drain thoroughly for 2–3 minutes so excess water doesn’t make the final rice soggy.

4. 4

   In a skillet over medium heat, warm 30 ml vegetable oil and sauté the diced onion for 6–8 minutes until translucent and lightly golden. Add the green bell pepper and cook for 3 minutes, stirring often so it softens without browning too much.

5. 5

   Stir in the minced chili pepper and garlic and cook for 45–60 seconds until fragrant. Add the diced tomato and ground cumin, then cook for 4–5 minutes until the tomato breaks down and the mixture looks jammy and cohesive.

6. 6

   Pour in the chicken broth and simmer for 2 minutes to marry the flavors and slightly reduce the liquid. Stir in the chopped cilantro and cook for 30 seconds, just until the herbs wilt and turn vividly aromatic.

7. 7

   Return the rice pot to medium heat and add 5 ml vegetable oil if the pot is very dry. Layer half the drained rice into the pot, spoon over the herb-vegetable mixture, then top with the remaining rice and gently mound it into a pyramid shape.

8. 8

   Using the handle of a wooden spoon, poke 5–6 holes down through the rice to help steam circulate. Cover the lid with a clean kitchen towel, place it on the pot, and steam on medium-high for 5 minutes until you see strong steam.

9. 9

   Reduce heat to low and continue steaming for 25 minutes until the rice is fully tender and fluffy. Turn off the heat, sprinkle in the remaining 4 g salt and the lime juice, then rest the pot covered for 10 minutes before gently fluffing and serving.