Herb Rice
Fluffy herb rice with caramelized onions, fresh herbs, and a crispy potato crust. Mediterranean-inspired, perfect side or main!
Ingredients
- 4 tbsp olive oil, divided
- 1 medium onion (about 150 g), finely diced
- 1½ cups basmati rice, washed until water runs clear
- 1 bunch cilantro, finely chopped
- 1 bunch parsley, finely chopped
- Greens from 1 bunch green onions, finely chopped
- 3 small potatoes (200–250 g), peeled and diced into 1 cm cubes
- 2⅓ cups boiling water
- Salt and pepper, to taste
Instructions
- Heat 2 tbsp olive oil in a 20–24 cm heavy pot over medium heat. Add the diced onion, season with salt and pepper, and cook for about 10 minutes until golden.
- Add washed rice to the pot and cook for 3 minutes, stirring often.
- Stir in cilantro, parsley, and green onion greens. Cook 1 minute, then transfer the rice mixture to a bowl and set aside.
- Off the heat, line the bottom of the pot with a round of parchment paper. Drizzle in remaining 2 tbsp olive oil and spread evenly. Arrange potato cubes in a single layer (a few overlapping pieces are fine). Season with salt and pepper.
- Spoon the rice mixture over the potatoes. Pour in 2 ⅓ cups boiling water.
- Cover with a lid, bring to a boil, then reduce to low heat and cook 20 minutes. Lower the heat to the lowest setting and cook another 30–40 minutes to form a golden crust.
- Turn off the heat and let the rice sit, covered, for 15 minutes.
- Fluff the rice with a fork or flip it — place a large plate over the pot, hold firmly with oven mitts, and carefully invert to reveal the crispy potato crust.
