Freshen a Menu With Herbs

Southern Living, Mar 2005 by Zacharia, Joy E

Bright flavors enliven these satisfying recipes.

On the first day of spring, Susan and Hossein Nilipour celebrate Norooz (noh-RHOOZ), the Persian New Year, by treating family and friends to a fabulous menu of cherished home-style dishes. We enjoyed all of their recipes at our tasting table and knew we needed to share them.

We especially loved Salmon With Almonds and Parsley. The Nilipours serve this over Rice With Fresh Herbs, but it's so tasty that you can serve it alone, over salad greens or buttered pasta, or with steamed fresh veggies. JOY E. ZACHARIA

SALMON WITH ALMONDS AND PARSLEY

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 15 MIN.,

BROIL: 10 MIN.

This quick-cooking entrée is perfect for rushed weeknights and company too.

8 (6-ounce) salmon fillets

¼ to ½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

1 small onion, chopped

2 garlic cloves, minced

3 tablespoons fresh lime juice

¼ cup slivered almonds, toasted

2 tablespoons chopped fresh parsley

Garnish: lime slices

SPRINKLE fish evenly with salt and pepper. Set aside.

MELT butter in a large, heavy skillet over medium-high heat. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 2 to 3 minutes. Stir in lime juice. Remove from heat.

ARRANGE fish, skin side down, on a lightly greased rack in an aluminum foil-lined broiler pan. Broil, 5 inches from heat, 7 to 10 minutes or until fish flakes with a fork. Using a wide metal spatula, lift fish from skin, leaving skin on rack. Transfer to a serving dish. Top with onion mixture; sprinkle evenly with toasted almonds and parsley. Garnish, if desired.

RICE WITH FRESH HERBS

MAKES 6 SERVINGS

PREP: 25 MIN.; SOAK: 2 HRS.;

COOK: 1 HR., 10 MIN.; COOL: 5 MIN.

While this dish is somewhat time-consuming, the end result is fragrant, fluffy rice with a surprise buttery, crunchy bottom-which is the best part. We don't recommend substituting dry herbs for fresh in this recipe.

3 cups uncooked basmati rice

8 cups water

2 tablespoons salt

1/2 teaspoon ground saffron

4 tablespoons hot water, divided

4 green onions, chopped

1 cup chopped fresh dill (about 3 [1-ounce] packages)

1 cup chopped fresh parsley (2 bunches)

1 cup chopped fresh cilantro (2 bunches)

2/3 cup butter, melted

3 unpeeled garlic cloves

½ teaspoon ground cinnamon

PLACE rice in a large colander, and rinse until water runs clear. Combine rice, 8 cups water, and salt, and soak 2 hours. Drain, pouring salted water into a large nonstick Dutch oven. Bring to a boil, and add rice. Return to a boil, and cook 6 minutes, gently stirring twice to keep rice from sticking to bottom of Dutch oven. Drain rice; rinse with warm water.

DISSOLVE saffron in 2 tablespoons hot water. Set aside.

COMBINE green onions and next 3 ingredients in a bowl.

ADD half of melted butter to nonstick Dutch oven. Drizzle with 1 tablespoon saffron mixture. Spoon about 1 cup rice over butter; top with about ½ cup green onion mixture, and top with garlic cloves. Repeat layers with remaining rice and green onion mixture, forming a cone shape. Sprinkle with cinnamon, and drizzle with remaining half of butter, remaining 1 tablespoon saffron mixture, and remaining 2 tablespoons hot water.

PLACE a clean cotton dish towel over Dutch oven (make sure it doesn't touch the burner), and cover firmly with lid to prevent steam from escaping. Cook over medium heat 10 minutes; reduce heat to low, and cook 50 minutes. Remove from heat, and cool 5 minutes.

SCOOP rice, using a spatula, onto the center of an oval serving platter, leaving the crisp bottom intact. Gently lift crisp bottom layer with spatula, and serve on a separate plate, or crumble over rice on serving platter.

QUICK-COOK RICE WITH FRESH HERBS: Rinse and soak rice as directed. Boil rice in salted water 12 minutes. Layer rice and herbs in cone shape in Dutch oven as directed. Cover with a cotton dish towel and lid. Cook over high heat 2 minutes. Reduce heat to low, and cook 12 minutes. Remove from heat, and proceed as directed. (The bottom will not be as crusty as it is using the original method.)

TOMATO-AND-CUCUMBER SALAD

MAKES 4 TO 6 SERVINGS

PREP: 25 MIN.

This light and zesty dish is a refreshing accompaniment to the menu.

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon pepper

2 large tomatoes, quartered

2 small cucumbers, peeled, seeded, and cut Into 1-inch cubes

2 green onions, sliced

4 radishes, sliced

¼ cup chopped fresh parsley

¼ cup chopped fresh dill

WHISK together first 5 ingredients in a bowl; add tomatoes and remaining ingredients, tossing to coat.