Persian Herby Rice

A rice dish full of herby delectable delights
15'+20' preparation & cooking time
4 serve
Advieh Berenij spice


  • 200g Basmati Rice 
  • 15g Dill
  • 15g Coriander 
  • 15g Parsley 
  • 15g Chives 
  • 60g broad beans, blanched and peeled
  • 2 tsp Advieh Benerij by Camelēr Spice Co. 
  • 1 TBSP Salt 
  • 4 cloves of garlic, sliced  
  • ½ TBSP oil 
  • 1 TBSP butter 
  • 1 TBSP salt 
  • 100g Water 


  • Chop the herbs and in a large bowl mix with 2 sliced garlic and spice blend, Advieh Berenij and combine well. 
  • Rinse the rice 3-4 times until the water becomes clear and set aside.
  • Add the butter and melt in a sauce pan over medium heat. Add the 2 sliced garlic and the rice and stir for 3-4 minutes until the garlic becomes fragrant. 
  • Cover the rice with water, add salt and making sure the water just touches the surface of the rice. Bring to the boil and then cover with a lid and change the heat to low cooking for about 20 minutes. 
  • Once cooked, turn heat off add the herbs and blanched broad beans and fold through the rice and serve immediately. 
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