Sabzi Polo is a fragrant and vibrant Persian rice dish, traditionally enjoyed during Nowruz, the Persian New Year. It features fluffy Basmati rice layered with a generous medley of fresh herbs, creating a harmonious blend of flavors and a beautiful green hue. Often served with smoked or pan-fried fish (Mahi), it symbolizes renewal and abundance.
Sabzi Polo: Persian Herb Rice
Sabzi Polo is a fragrant and vibrant Persian rice dish, traditionally enjoyed during Nowruz, the Persian New Year. It features fluffy Basmati rice layered with a generous medley of fresh herbs, creating a harmonious blend of flavors and a beautiful green hue. Often served with smoked or pan-fried fish (Mahi), it symbolizes renewal and abundance.
Ingredients
- 3 cup Basmati rice rinsed and soaked for 30 minutes
- 2 tablespoon salt for soaking and par-boiling
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 1/2 cup fresh dill finely chopped
- 1/4 cup fresh chives or scallions
- 2 tablespoon olive oil or butter
- 1/4 teaspoon ground saffron optional
- 1/4 cup water
- 2 tablespoon vegetable oil for tahdig
Instructions
- Rinse Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes. Drain well before use.
- Finely chop all fresh herbs (parsley, cilantro, dill, chives) and set aside. Ensure they are well-drained after washing.
- In a large non-stick pot, bring about 8-10 cups of water to a rolling boil with 1 tablespoon of salt. Add the drained rice and par-boil for 5-7 minutes, or until the grains are elongated and slightly soft but still firm in the center (al dente). Drain the rice in a colander.
- Rinse the pot. Heat 2 tablespoons of vegetable oil over medium heat. If making tahdig, you can add a thin layer of potato slices or bread at the bottom of the pot.
- Layer the par-boiled rice and chopped herbs in the pot. Start with a layer of rice, then sprinkle a generous amount of herbs, followed by another layer of rice and herbs, repeating until all ingredients are used. Create a small well in the center of the rice with the back of a spoon.
- Drizzle the 2 tablespoons of olive oil or melted butter over the rice. If using saffron, drizzle the dissolved saffron water over a portion of the rice. Sprinkle 1/4 cup of water over the top.
- Cover the pot with a clean kitchen towel (damkoni) or paper towel wrapped around the lid to absorb steam, then place the lid firmly. Cook on medium-high heat for 5-10 minutes to form the tahdig.
- Reduce heat to low and continue to steam for 45-50 minutes, or until the rice is fully cooked and fluffy.
- Gently mix the rice, ensuring the herbs are evenly distributed. Carefully remove the tahdig from the bottom of the pot if desired.
- Serve Sabzi Polo warm, traditionally with pan-fried or smoked fish.
Notes
For the best flavor, use fresh, high-quality herbs. The key to perfect Sabzi Polo is achieving a crispy 'tahdig' at the bottom of the pot; a non-stick pot helps greatly. Serve traditionally with pan-fried or smoked fish (Mahi) and fresh herbs like radish and green onion.
