Steamed rice with herbs (or, actually, herbs with rice) from Plenty (page 235) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on June 17, 2022

    A pain in the butt to clean and strip all those herbs, but so delicious. This is a special occasion dish, for sure.

  • eggplantolive on May 24, 2022

    Reduced the recipe slightly, 1 cup rice and thus reduced recipe to 0.8, keeping proportions the same. So I did use the full 8 cups of herbs for 4 servings. It was absolutely delicious and not at all too grassy/herby. I have plenty (too much) of cilantro and parsley growing, and not enough dill, so ended up increasing the parsley amount to fill in for the dill. Neither the cilantro nor the parsley came through as overwhelming the flavors. It was delicious and I'll be making again, and likely soon! Otherwise, I did not add the yogurt sauce or other sauces. It was perfect as a rice + veg side dish.

  • Nancith on April 10, 2019

    This was quite delicious--the rather involved cooking method produced tender, individual grains. I did not have nearly enough herbs as called for, probably only a third of the cilantro, & half the dill, 3/4 of parsley, but I liked it as is. The herbs sort of meld together into a savory earthy flavor--the yogurt sauce adds a nice creamy element. This was a great main for me, & side for my meat eater.

  • HazukaPie on April 11, 2016

    My feeling is that you could substitute other herbs, even spinach, and certainly don't need ALL of the herbs call for (10 cups of herbs: 1.5 cups of rice!). But I did use the proportions in the recipe and it was indeed delicious. The cooking method was very interesting.

  • Rutabaga on May 04, 2014

    I really enjoyed this dish, but it was not my husband's favorite - too "grassy" in his opinion. Yes, you need to be a big herb fan - specifically of dill, parsley, and most of all cilantro - if you want to make this dish as written. Even with four bunches of cilantro, stems and all, I still didn't have the full finely chopped six cups called for in the recipe. Fortunately it's easier to buy large bunches of parsley and dill around here, so I only needed one bunch of each for the requisite two cups per herb. Since I don't have a food processor, prepping the all these herbs was a real labor of love. Following the technique outlined in the recipe, the rice turned out perfectly done, and the potato crust on the bottom was excellent (I used a Yukon gold). I would definitely make it again, but with far fewer herbs, in hopes that my husband could then appreciate it as much as I.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.