Here's a dish I make pretty often. It's green and herby and delicious. I make a quicker version compared to the traditional.
Wash 1 cup of basmati rice thoroughly and drain through a sieve. While it's draining, heat a fair bit of butter in a pot, add a teaspoon of turmeric powder and let it sizzle for a bit. Add the drained rice and stir around for a minute or two on low heat. Add 1.5 cups of water, 1 tsp salt and a bunch of chopped silverbeet. Bring to the boil with a lid on, then turn down the heat to very low and cook for about 15 minutes. The rice will cook faster than this but longer cooking allows some nice crusting on the bottom. When it's done, mix through all your chopped herbs - coriander, dill, parsley, spring onion tops - check it for salt and serve. (that much rice is about 2 serves. Farmers like more rice. I'd cook 1.5 cups for 2 of us. Add 1.5 volumes of water regardless of how much rice you use)
There's a version of this dish that has fish cooked within it and another with lamb. If you want to try this, brown the meat in a pan with turmeric butter first, then layer on the rice before cooking the rice as above.
