sabzi polo

A favorite in Nowruz dishes, Sabzi Polo is made with rice and chopped herbs, usually served with whole white fish.

Sabzi Polo

fish

bitter oranges ((or lemons))

½ cup neutral vegetable oil

turmeric

paprika

black pepper

garlic (, pressed)

Salt

basmati rice

flat-leaf parsley (, washed and dried)

dill (, washed and dried)

green nira ((tareh or garlic chives, washed and dried))

chives (, washed and dried)

cilantro (, washed and dried)

dry fenugreek

garlic (, peeled and pressed)

ghee ((or vegetable oil))

saffron threads + 3 tablespoons boiling water

water

salt

Pestle and mortar

Using a pestle and mortar, pound the saffron and transfer it to a bowl,

Pour over 3 tablespoons of boiling water and let it infuse for 1 hour.

Cut a few slits on both sides of each fish.

Mix the spices (turmeric, paprika, pepper and salt), then add the pressed garlic.

Rub the fish with this mixture over their entire surface.

Cover the fish with plastic wrap and set aside in the fridge while the rice cooks.

Fish

Finely chop the herbs and transfer them to a bowl.

Add the dried fenugreek and garlic and mix well.

Pour the rice into a large container generously filled with cold water and let it soak for 30 minutes.

Rub it vigorously between both hands then drain it.

Again, pour the rice into the container filled with cold water, rub it vigorously between both hands and drain it.

Repeat this process 4 times.

Generously fill a large saucepan with water, add 2 tablespoons of salt and bring to a boil then add the rice

Mix well, cover and cook over medium heat for 5 minutes, stirring frequently.

Drain and rinse with cold water to stop the cooking.

Pour the ghee (or oil) into a non-stick coated Dutch oven with a lid and heat over medium heat.

Transfer a quarter of the rice to a bowl and mix it with a quarter of the herb/garlic mixture and the saffron infusion water.

Once the rice has turned uniformly yellow and the herbs and garlic are evenly distributed, transfer everything to the pot and spread it evenly.

Add a layer of white rice on top, then sprinkle a small handful of the herb/garlic mixture on top. Repeat this process creating more layers until all the ingredients are used up.

Using the handle of a wooden spoon, poke a few holes in the rice.

Mix 2 tablespoons of water with 2 tablespoons of oil.

Pour this mixture of water and oil over the rice and immediately cover the pot.

Place a towel over the pot lid and start cooking over medium heat.

As soon as steam begins to come out of the pot, cover it with another cloth and reduce the heat.

Allow the rice to steam for 45 minutes over low heat.

Rice

Meanwhile, start preparing the fish.

Heat the oil in a pan large enough to accommodate the size of the fish, and over high heat, bring it to a temperature of 350 F (170°C).

Carefully drop 2 fish into the pan and fry them on both sides until their skin looks crispy and golden, about 5 minutes on each side.

Remove the lid from the Dutch oven and place a large dish in its place.

Turn the pot over to gently unmold the rice and the tahdig.

Serve the fish with herbed rice, wedges of bitter oranges (or lemons) and torshi sir (pickled garlic) or roasted garlic.

To serve

Sabzi Polo is a delicious Persian Herb Rice that is usually served with fish for the new year. Sabzi Polo has a crispy lettuce Tahdig that's hard to resist!&nbsp;

Sabzi Polo (Persian Herb Rice)

Basmati Rice

Fresh Dill (Chopped (See Note

Fresh Chives (Chopped (See Note

Fresh Cilantro (Chopped)

Parsley

Vegetable Oil (Plus 4 tablespoons)

Lettuce Leaves

Rinse Basmati rice at least three times. Set aside. 

Mix all the chopped herbs in a large bowl and set aside.

Fill a large non stick pot with water, place over high heat, cover with a lid and bring water to boil. 

Once the water is boiling, pour the rinsed rice into the water and cook it for 7-8 minutes until the rice grain is soft on the outside but still firm on the inside.  

Drain using a colander and mix the herbs with the rice. 

Place the pot back on medium heat and make sure it's dry. Pour the vegetable oil into the pot and heat it. 

Once the oil is shimmery, place the lettuce leaves at the bottom of the pot to cover it. 

5.Scoop the rice and herbs back into the pot. Bring most of the rice to the middle, shaping it into a mound. Using the edge of a spatula, make 5 holes in the surface of the rice to let the steam out. 

Pour ½ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.

Pour 4 tablespoons vegetable oil on the rice, cover, and steam for 20-30 more minutes on low heat. 

Serve warm with chicken or fish.

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Sabzi Polo

Sabzi Polo (Persian Herb Rice)

Top 2 sabzi polo recipes from across the web

The most viewed sabzi polo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sabzi Polo

Sabzi Polo (Persian Herb Rice)

The most viewed sabzi polo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine