Iranian

You'll often hear Iranians say that this is their favorite dish. It's simple and delicious! But don't let it's simplicity fool you. It can be tricky if you're not careful! The difficulty comes not from it’s complexity, but from the fact that it can easily be ruined by having too much liquid in it. As with almost all Iranian rice, the trick is to ensure the grains remain separate. You don’t want the rice to end up sticky!

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Top with crispy goat cheese wonton & black currant vinaigrette!

No cooking involved ,just the perfect, healthy and very tasty breakfast/appetizer! This is the only breakfast I can eat everyday and not get sick of it. Some herbs are at their best eaten fresh and raw.

Iranians judge a good cook by their rice, and a good rice is identified by the grains of rice all remaining separate and not sticking together. The icing on the cake, so to speak, is the "Tah Deeg" which refers to the bottom of the rice that becomes crispy and can be made in a variety of ways using different ingredients. The most common being just rice, or potatoes or bread.