• Cooking Time: 40
  • Servings: 8
  • Preparation Time: 20


Again from the "Book of New Israeli Food" cookbook.


  • 3 cups rice
  • 1/4 cup oil
  • 3 cups herbs (parsley, dill and coriander- 1 cup of each) chopped finely
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 3-4 cardamom pods, crushed (can substitute ginger)


  • 1. In a heavy saucepan, heat the oil and saute the onion until light golden. Add the herbs, spices, and 4.5 cups of boiling water.
  • 2. Cook for about 10 minutes, taste and adjust the seasoning. The broth should be salty and spicy.
  • 3. Add the rice and cook over medium heat until it has absorbed the liquid. Stir the rice with a fork to distribute the herbs evenly.
  • 4. Cover and cook 10 minutes on minimum heat. Turn off the heat, fluff the rice with a fork, cover and let rest for 10 minutes.

Categories: Misc. One Dish 

Author Credit: Jenna Gur

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