Recently I had an opportunity to attend an event to celebrate Iranian New Year. I was lucky to taste many Iranian dishes. I learned Rice is the main food in Iran. Same in Japan. I learned a lot about Iranian culture and I was most surprised at many similarities between Iranian culture and Japanese culture. When I was leaving the event, I was given Corn Cobs. I decided to use them to cook a rice dish, slightly inspired by an Iranian rice dish I ate at the event, but in my favourite Butter & Soy Sauce flavour, and I used Japanese Short Grain Rice.


4 Servings


2 cups (*180ml cup) Short Grain OR Medium Grain Rice
1/4 teaspoon Salt
1/4 cup Dry Lentils
Salt for cooking Lentils
1 Corn Cob *kernels sliced off
*Note: You can use already boiled OR grilled Corn Cob. OR you can use 1 heaped cup Frozen Corn Kernels.
1 tablespoon (15g) Butter
1 tablespoon Soy Sauce
Ground Black Pepper *Ground Chilli is also good
1 Spring Onion *finely chopped

  1. Wash Rice and cook as normal with 1/4 teaspoon Salt .
  2. Cook Dry Lentils in salted water in a saucepan until just soft, then drain.
  3. Heat Butter in a frying pan over medium heat, cook Corn Kernels. When cooked, add Soy Sauce, and stir for 1 minute.
  4. Add Corn with all the sauce, drained Lentils and some Ground Black Pepper to the cooked hot rice, and mix to combine. You may wish to add extra Soy Sauce.
  5. Sprinkle with Spring Onion and enjoy.