Just looking at this recipe when it hit my box seduced me. There are several steps, but it’s definitely worth it. I plan to do it again this weekend.

  • 2 cups of basmati rice
  • 5 tablespoons of unsalted butter
  • 4 cups of finely diced leek
  • Fine sea salt
  • ¼ teaspoon ground turmeric
  • 1 cup finely chopped coriander leaves and tender stems
  • 3 tablespoons of Greek yogurt
  • 3 tablespoons of neutral-tasting oil such as rapeseed

You can mix 1 cup of chopped dill with the coriander as well, but I’m not a dill lover except for a few things.

Place the rice in a bowl and rinse it with cold water with your fingers to stir the rice and release the starch. Rinse and repeat about 5 times until the water runs clear. Then soak in cold water for 30 minutes.

Fill a large stock pot with 4 quarters of water, cover and bring to a boil.

After cooking, add the rice and half a cup of salt and turmeric. Cook the rice for 7 minutes or until al dente. Drain and rinse with cold water to finish cooking. Transfer to a large bowl.

While the rice is cooking, in a 10 ” Non-stick pan, melt 2 tbsp. Add butter, leek and a pinch of salt over medium heat for 10-12 minutes. I like it when they get just a little caramelized.

Add the leek and coriander to the rice that is set aside. Take an overflowing cup of rice in a small bowl and mix it with the Greek yogurt.

Take the now empty, not wiped non-stick pan and add 3 tbsp. Mix the butter and the rapeseed oil and melt. Put the rice mixed with the yogurt into the pan over medium heat with a spatula and distribute the rice evenly on the bottom. Stack the other rice on top and distribute it. With the other end of a wooden spoon, slide 5 holes through the rice to the bottom of the pan and one in the center. Cook over medium heat for 8 minutes and turn the pan after 4 minutes so that the bottom is cooked evenly.

I put a kitchen towel over it, folded the pages, then put the lid on top. Make sure the towel hasn’t been draped so you don’t set the kitchen on fire. Turn the heat on low (I may have kept it on medium for a little too long) and let this continue to cook for about 45 minutes. Turn them every 15 minutes to cook evenly.

Take a plate that fits over the top of the pan and flip it onto the plate. Voila! Cut and serve. Delicious!!


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