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1
In a large bowl, wash and drain the rice in a fine mesh sieve.
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2
Transfer the rice to a bowl, cover with water and set the rice aside to soak for 1-2 hours.
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3
Bring a large pot of salted water to a boil.
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4
Drain the soaked rice and stir it into the boiling water.
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5
Return to a boil and cook the rice for 7-8 minutes.
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6
Drain the rice and discard the water.
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7
Mix the scallions, dill, parsley and cilantro together.
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8
Tip: I used the food processor to finely mince the scallions and herbs together.
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9
Place the butter in the bottom of the pot you used to boil the rice.
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10
Gently melt the rice.
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11
Spread one-third of the rice over the bottom of the pot.
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12
Next, spread 1/2 of the mixed herbs in a second layer over the rice.
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13
Now spread another 1/3 of the rice in a layer over the herbs and the rest of the herbs over this second layer of rice.
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14
Finally, top with the remaining rice and smooth out the surface.
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15
Stick four to five holes into the rice with the handle of a wooden spoon (a chopstick will work just as well if a wooden spoon not on hand.
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16
).
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17
Cover the pot tightly with aluminum foil (I prefer a to use a sacking cloth/tea towel folded up into a square) and then with a lid and set over medium-high heat for two to three minutes.
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18
Reduce heat to low and simmer slowly for 30 to 40 minutes.
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19
Remove from heat and let rest another 15 minutes.
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20
Two Ways to Serve the Rice: Version #1 and my preference is to first remove the lid from the pan, run a rubber spatula or similar gently around the edges of the pan to loosen the rice.
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21
Now place a large plate over the top of the pot of rice.
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22
Carefully flip the pan over and the rice should come out in a perfect circle.
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23
This isn't the easiest thing to do and it's probably taken me at least a dozen times to achieve marginal success.
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24
Keep trying!
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25
Or, Version #2 is to gently stir the rice and herbs together with a large fork.
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26
Mound in serving dish and serve the crusty bottom (called the tadig) in a dish on the side.
