Persian Herb and Dill Fried Rice

Name: Persian Herb and Dill Fried Rice
Prep time: 25 min
Cook time: 33 min
Total time: 58 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1½ cups (300 g) basmati rice, rinsed in cold water until it runs mostly clear; 2¼ cups (530 ml) water; ½ tsp (3 g) fine sea salt; 4 large (200 g) large eggs, beaten with a pinch of salt; 3 tbsp (45 ml) neutral oil (such as avocado or sunflower), divided into 3 equal 1-tablespoon portions; 1 medium (150 g) yellow onion, finely diced (about 1 cup); 4 whole (60 g) scallions, thinly sliced, white and green parts kept separate; 3 cloves (9 g) garlic cloves, minced; ¾ tsp (2 g) ground turmeric; 2 tbsp (28 g) unsalted butter, cut into small pieces; 2 tbsp (15 g) dried barberries (zereshk), rinsed and patted dry (optional); 1 tsp (6 g) fine sea salt, plus more to taste; ¼ tsp (½ g) black pepper, freshly ground; 1 cup (25 g) fresh dill, fronds and tender stems, finely chopped, packed lightly, washed and fully dry; 1 cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, packed lightly, washed and fully dry; 1 cup (25 g) fresh cilantro, leaves and tender stems, finely chopped, packed lightly, washed and fully dry; 1 tbsp (15 ml) fresh lime juice; ¼ cup (30 g) walnuts, coarsely chopped (optional); ¾ cup (180 g) plain whole-milk yogurt, cold, for serving (optional)

From the MyKitchenBank Kitchen

Chilled basmati rice is stir-fried with turmeric-gold onions, soft egg and a big handful of dill, parsley and cilantro. Toasted walnuts and tart barberries add crunch and sparkle, in the spirit of sabzi polo. It's a fast, fragrant way to turn leftover rice into dinner.

Prep: 25 min
Cook: 33 min
Wait: 55 min
Total: 1 hr 53 min
Makes: About 6 cups (4 main-dish servings)

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Ingredients

4 servings

For the rice
1½ cups (300 g) basmati rice, rinsed in cold water until it runs mostly clear
2¼ cups (530 ml) water
½ tsp (3 g) fine sea salt
For the stir-fry
4 large (200 g) large eggs, beaten with a pinch of salt
3 tbsp (45 ml) neutral oil (such as avocado or sunflower), divided into 3 equal 1-tablespoon portions
1 medium (150 g) yellow onion, finely diced (about 1 cup)
4 whole (60 g) scallions, thinly sliced, white and green parts kept separate
3 cloves (9 g) garlic cloves, minced
¾ tsp (2 g) ground turmeric
2 tbsp (28 g) unsalted butter, cut into small pieces
2 tbsp (15 g) dried barberries (zereshk), rinsed and patted dry (optional)
1 tsp (6 g) fine sea salt, plus more to taste
¼ tsp (0.5 g) black pepper, freshly ground
For the herbs
1 cup (25 g) fresh dill, fronds and tender stems, finely chopped, packed lightly, washed and fully dry
1 cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, packed lightly, washed and fully dry
1 cup (25 g) fresh cilantro, leaves and tender stems, finely chopped, packed lightly, washed and fully dry
To finish
1 tbsp (15 ml) fresh lime juice
¼ cup (30 g) walnuts, coarsely chopped (optional)
¾ cup (180 g) plain whole-milk yogurt, cold, for serving (optional)

Equipment (7)

Medium saucepan (3-quart/3 L) with tight-fitting lid
Fine-mesh strainer
Large rimmed metal tray (18×13-inch/46×33 cm) for cooling the rice
12-inch (30 cm) nonstick skillet or wok
Spatula or wok spatula
Chef's knife and cutting board
Mixing bowl for whisking eggs

Steps

Before you start

Cold, dry rice is the key to fried rice. If you cook the rice a day ahead and refrigerate it uncovered for an hour, then covered, you can skip steps 1–2 and save about 1 hour.
Wash and thoroughly dry the herbs (a salad spinner and towel work well). Wet herbs steam the rice and turn it gummy.
Have everything chopped and within reach before you turn on the heat. The stir-fry moves quickly.
Use a 12-inch (30 cm) nonstick or carbon-steel skillet or a wok. A crowded small pan will steam the rice instead of frying it. No oven is needed for this recipe; everything is cooked on the stovetop.

1
Rinse and cook rice
- Rinse the basmati in a fine-mesh strainer under cold running water, swirling with your hand, for about 2 minutes until the water runs mostly clear.
- Combine the rice, 2¼ cups (530 ml) water and ½ teaspoon salt in a 3-quart (3 L) saucepan.
- Bring to a boil over high heat, stir once, then cover tightly, reduce to low and cook 15 minutes without lifting the lid.
- Remove from the heat and leave covered for 10 minutes.
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Ready when: All the water is absorbed, small steam holes show on the surface, and the grains are tender but separate
Tip: Don't lift the lid while cooking; the escaping steam leads to unevenly cooked rice.
2
Cool the rice
- Fluff the rice with a fork and spread it in a thin, even layer on a large rimmed metal tray (18×13 inches/46×33 cm).
- Let it stand at room temperature for 20 minutes, then refrigerate, uncovered, for 25 minutes more.
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Ready when: Rice is cold to the touch, and the grains feel dry and separate rather than sticky
Tip: If you are not frying within 1 hour, cover and keep the rice refrigerated.
3
Prep herbs and aromatics
- While the rice cools, chop the dill, parsley and cilantro finely and combine them in a bowl.
- Dice the onion, mince the garlic and slice the scallions, keeping whites and greens separate.
- Beat the eggs with a pinch of salt.
- Rinse and dry the barberries, if using.
- Set everything near the stove.
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Ready when: Herbs are finely chopped and dry, not wet or clumped
Tip: Pat the herbs dry with a towel after chopping; moisture will make the rice soggy.
4
Toast the walnuts
- Heat a dry 12-inch (30 cm) skillet or wok over medium heat.
- Add the walnuts and toast for 3 minutes, stirring often.
- Tip them onto a plate and wipe out the pan.
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Ready when: Walnuts smell nutty and are a shade darker
Tip: Walnuts burn quickly and turn bitter; remove them to a plate as soon as they smell toasty.
5
Scramble the eggs
- Heat 1 tablespoon oil in the skillet over medium-high heat until it shimmers.
- Pour in the eggs and let them set for 10 seconds, then stir and fold gently for about 1 minute.
- Transfer to a plate and break into small pieces with a spatula.
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Ready when: Eggs are fully set with no runny liquid (160°F/71°C) but still tender
Tip: Undercooked eggs get cooked more later, but make sure no liquid egg remains before setting aside.
6
Soften onion and spices
- Add 1 tablespoon oil to the same pan over medium heat.
- Cook the onion, stirring occasionally, for 5 to 6 minutes.
- Add the garlic and scallion whites and cook 30 seconds, then stir in the turmeric for 15 seconds.
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Ready when: Onion is soft, translucent and lightly golden at the edges; the turmeric smells warm, not scorched
Tip: Turmeric burns fast. Keep it moving and move on to the rice as soon as it is fragrant.
7
Fry the rice
- Turn the heat to high and add the remaining 1 tablespoon oil.
- Crumble in the cold rice, breaking up any clumps.
- Spread it across the pan and let it sit for 30 seconds, then toss and press.
- Repeat for 4 to 5 minutes.
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Ready when: Rice is steaming hot, evenly golden-yellow, grains are separate and a few crackle in the pan
Tip: If the rice sticks, lower the heat slightly rather than adding more oil.
8
Season and add butter
- Reduce the heat to medium-high.
- Add the butter, 1 teaspoon salt, pepper and barberries, if using.
- Toss for 1 minute until the butter melts and coats the rice.
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Ready when: Butter is fully melted and the barberries look plump and glossy
Tip: Barberries scorch easily, so keep them moving in the pan.
9
Fold in herbs and eggs
- Remove the pan from the heat.
- Add the chopped herbs, scallion greens, scrambled eggs and walnuts.
- Fold with a spatula for 1 minute, then add the lime juice.
- Taste and add more salt if needed.
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Ready when: Herbs are wilted slightly but still bright green, and the rice is flecked evenly with green and egg
Tip: Add the herbs off the heat; overcooked herbs turn dull and lose their aroma.
10
Serve
- Spoon the rice into warm bowls or onto a platter and serve immediately, with cold yogurt on the side.

Good to know

Tips

Use the freshest herbs you can find. The herbs are the star, so the bunches should be bright green with no wilting or slimy leaves.
Don't skip chilling the rice. Warm, freshly cooked rice turns mushy in the pan.
Cook on high heat and don't stir constantly. Letting the rice sit for a few seconds creates light golden, toasty bits.
For a crispy bottom like tahdig, press the finished rice into the pan, leave it over medium heat for 2 minutes without stirring and scrape it up in pieces.

Make ahead

Cook and chill the rice up to 2 days ahead: cool it quickly in a thin layer on a rimmed tray, then refrigerate in a covered container. Chop the herbs and aromatics up to 1 day ahead and store the herbs wrapped in paper towels in the fridge.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 1 month in a sealed freezer bag, though the herbs will lose some brightness. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, or microwave covered until steaming hot (165°F/74°C).

Substitutions

dried barberries (zereshk) → unsweetened dried cranberries or chopped sour cherries. Use the same amount, chopped smaller if large. They are slightly sweeter, so add an extra squeeze of lime.
walnuts → slivered pistachios or almonds. Toast the same way for the same time.
fresh lime juice → fresh lemon juice. Use the same quantity.
basmati rice → about 4 cups (600 g) leftover cooked, chilled long-grain rice. Skip steps 1 and 2. Jasmine rice also works but is a little stickier.