Rice rice baby
1 teaspoon saffron threads, finely ground3 cups finely chopped tender herbs, such as cilantro, dill, and/or parsley 6 tablespoons unsalted butter, cut into piecesPlace rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear . Cover rice by 2" cold water and add a generous handful of salt . Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
Meanwhile, place shallots in a medium saucepan and cover with oil ½" over shallots. Heat over medium and cook, stirring occasionally, until shallots are golden and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.Bring a large pot of salted water to a boil . Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom.
Pour 3 Tbsp. shallot oil into clean pot. Swirl in 1 Tbsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot . Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice to let steam escape.
Reduce heat to low, uncover, and place pieces of butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20–30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed. Scoop one-quarter of rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.Calories 600 Fat 41 Saturated Fat 10 Cholesterol 25 Carbohydrates 58 Dietary Fiber 1 Total Sugars 1 Protein 6 Sodium 15
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