Chalau-e sabzi-e torsh (sour herb rice)

Instructions

1. Rinse the rice until the water runs clear, then soak it for 30 minutes in salted water.
2. Finely chop the sorrel and herbs, then fry them with the onion in the oil for 10 minutes over medium heat.
3. Add the tamarind, cumin, salt and water, then simmer for 10 minutes to make a tangy sauce.
4. Drain the rice, then cook it in boiling salted water for 8 minutes until it is half-cooked, and drain again.
5. In a pot, layer the rice alternately with the herb sauce, then cover tightly.
6. Cook over very low heat for 25 minutes so the rice absorbs the flavours, then serve hot with the chickpeas.