Many cultures serve a “green” rice pilaf – this is a Persian version. You can try substituting spinach for the parsley without altering the flavor substantially. Also try increasing the amount of herbs a bit – if you like your rice really “green”. The saffron is not essential – if you don’t have it on hand – though it adds a lovely flavor so characteristic of Persian cuisine. The dried lime can be found at any Persian or Middle Eastern grocery (try Rose International Market in Saratoga or Mountain View). You can substitute fresh lemon for the dried lime – cook the rice with 2 tsp lemon zest, and squeeze 2 Tbsp lemon juice on the rice just before serving. I use less water than is called for in the original dish to create a drier, less sticky grain.

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