Evidently you use equal parts of rice and herbs to make it, layering in lots of chopped dill, cilantro, fenugreek, parsley and spring onions.
Roddy uses equal parts of parsley and basil with a little less mint in her book Five Quarters, and Tessa Kiros's Limoncello and Linen Water replaces the basil with tarragon, while Christopher Boswell's Verdure goes for parsley, thyme and mint.
Nigella tosses hers in a mixture of semolina and cornflour, Tonks uses equal parts of corn- and 00 flour, Aikens chooses self-raising flour and Slater wins the prize for the most complicated with his tempura-like batter using egg yolk, mineral water and flour.
It's not unknown in southern versions either; Mississippi blogger Mary Foreman adds a few tablespoons, while food writer Ben Mims, also Mississippi-born, uses equal parts of flour and cornmeal in a recipe judged by the Southern Living test kitchen, no less, as "perfect".
If you're making chocolate milk for more than one person, just use equal parts of sugar and cocoa power and adjust to taste.
For red wine spills, use equal parts of 10% hydrogen peroxide and Dawn liquid dish soap apply to cotton towel and blot.
Always use equal parts of butter and flour when making a roux, which is the first step to the velouté sauce.
The simplest marinades use equal parts oil and acid.
If you have lemon juice, use equal parts of all the ingredients listed above.[2].
To create the paste, use equal parts of table salt and laundry starch powder mixed together with water.
