This herby queen of rice dishes will have you craving for it days after you first make it. This dish is made at least once a week in my own home and I can guarantee it will help keep the peace. The complex flavours of Ghormeh Sabzi, the sauce base of this amazing fried rice, will ignite your hunger and satisfy your taste buds.

The dish is incredibly easy to make and will fill your kitchen with beautiful aromas, which is a big part of the experience. Your sense of smell and memory are closely connected, and this satisfying flavour rush is not going to leave your cortex any time soon.

This dish can be made with leftover rice, or rice that you prepare fresh.

Something healthy that I will crave for? Yes, please! I hear you say. Then let's talk recipe!

Serve 3 - 4 people
Preparation time: 15 minutes
Cooking time: 10 minutes

You Will Need:

• 1.5 cups white rice, or, 3 serves of cooked rice
• 1 can kidney beans
• 3 cups chopped mixed vegetable (e.g. mushrooms, carrots, cauliflower, long beans)
• 1 jar Exotic Bazaar Ghormeh Sabzi - Persian Recipe Base
• 1 tsp Olive oil
• 2 tsp Salt (optional)
• Pepper to taste (optional)

Step 1 - Prepare the rice
(Skip this step if you are making this dish using already cooked rice)
Measure and put the rice in a bowl. Wash the rice with cold water a few times, then cover the rice with twice the amount of water and let it soak for at least ten minutes.
In a deep pot, add salt and 1 litre of water. Bring to boil. Strain the rice and add it to the boiling water. Let it boil for about seven minutes or until the rice grains start dancing on top.
Using a colander, drain the rice.

Step 2 - Fry the Rice
Put a frying pan or a wok on medium heat and add a tiny bit of oil. Add chopped veggies and toss for three minutes. Add the cooked rice to the veggies. Add Persian Gourmet Sabzi and mix and toss everything together well for a few minutes until everything is well combined. 
When tossing the rice, make sure to use the ‘lift’ technique to avoid getting mushy rice. The lift technique is when you dig the spoon from the corner of the pan or wok under the rice then lift one big spoon of rice and turn in upside down on top of the rest of the rice, allowing air in between the grains of rice.
Open and drain the water from the kidney beans, then add the kidney beans to the rice and lightly mix.

Step 3 – Serve and Enjoy!
Serve with a wedge of lemon or some side salad. Crack some pepper on top.

This is not the most orthodox way of making Persian Ghormeh Sabzi. The classic Ghormeh Sabzi is a stew served on top of rice. Since I was a kid, I always enjoyed mixing the herbs into my rice and letting it sit for a bit until the rice absorbed all the herb-infused oil to maximise the flavour before eating. My mum was not impressed by my habit especially since this was considered ‘impolite’ to mix your rice and stew at the dinner table in front of grown-ups. Nevertheless, I chose my mums frown over missing this enjoyment. I think she knew how good this combination was, so she wasn't too harsh on me.

Enjoy Your Exotic Night & Happy Faesting :)

Persian Recipe Base - Ghormeh Sabzi

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