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Sabzi Polo (Green Herb Rice)
Sabzi Polo (Green Herb Rice)
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
180 minutes
Celebrate Nowruz with Sabzi Polo: fragrant basmati rice topped with saffron crispy lavash.
Ingredients:
  • 2.5 cups long-grain basmati rice
  • kosher salt, divided
  • 0.25 teaspoon saffron threads
  • 2 tablespoons boiling water
  • 1 large bunch finely chopped fresh parsley
  • 1 large bunch finely chopped fresh cilantro
  • 1 large bunch finely chopped fresh dill
  • 1 large bunch finely chopped fresh chives
  • 0.25 cup dried dill, finely chopped
  • 0.25 cup grapeseed oil
  • 1 sheet lavash bread, or as needed
  • 2 fresh spring garlic stalks
  • 0.25 cup boiling water
  • 3 tablespoons unsalted butter, melted
Instructions:
  • In a medium bowl, soak the rice with lukewarm water. Swish the rice gently to activate starches, then drain. Repeat until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain the rice without rinsing.
  • Grind saffron threads into a fine powder using a small mortar and pestle. Pour the powder into a small bowl and mix with 2 tablespoons of boiling water. Cover the bowl and set aside the saffron water.
  • In a 5-quart nonstick pot, bring 12 cups of water to a boil over medium-high heat. Stir in 4 tablespoons of salt until dissolved. Gently add rice, watching carefully to prevent boiling over. Adjust salt to taste. Cook until first piece pops up above the surface. Set timer for 4 minutes, skimming off any foam. Continue cooking until rice is tender outside but firm inside, 6-8 minutes more.
  • After draining the rice in a colander, quickly rinse it with lukewarm water using a spray faucet to remove excess starch. Taste the rice and rinse again if it's too salty. Let it drain completely. Wash and dry the pot.
  • In a large bowl, mix together parsley, cilantro, fresh dill, chives, and dried dill. Gently fold in the rice, being careful not to crush the grains.
  • Heat a clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl to coat the bottom and lower sides. Arrange torn lavash bread to cover the bottom and create the tahdig layer.
  • Sprinkle the rice-herb mixture over the tahdig in a pyramid shape, ensuring the lavash is fully covered. Arrange the garlic stalks on top around the edges of the rice. Use the handle of a wooden spoon to gently poke the rice a few times, being cautious not to touch the tahdig; this helps steam escape during cooking. Cover and cook until steam starts to escape from the lid and the tahdig begins to set, about 10 to 13 minutes.
  • In a small bowl, mix together 1/4 cup boiling water, melted butter, and the rest of the saffron water. Place a kitchen towel on a heatproof surface.
  • Check the tahdig's readiness by tapping the pot lightly with a wooden spoon. Once it sizzles, take the pot off the heat. Uncover the pot and place the lid on a kitchen towel, ensuring no water drips back into the pot. Wrap the towel around the lid, securing it at the handle to avoid any contact with heat. Pour the butter mixture over the rice and cover with the towel-wrapped lid.
  • Place a heat diffuser over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating a few times, for about 45 minutes. Remove from heat and rest on a damp kitchen towel for 5 minutes to release the tahdig easily.
  • Present the rice on a platter, adorn with garlic stalks, and serve the tahdig intact or in chunks alongside. Alternatively, delicately invert onto a serving platter like a cake.

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