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Sabzi Polo (Persian Herb Rice)
Sabzi Polo (Persian Herb Rice)
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
560 minutes
Iranian New Year rice dish, sabzi polo, features fluffy herbed rice with crispy saffron tahdig. Aromatic and traditional delight.
Ingredients:
  • 2 cups white long-grain basmati rice
  • 3 tablespoons kosher salt, divided
  • 2 ounces fresh coriander/cilantro
  • 2 ounces fresh dill
  • 2 ounces fresh parsley
  • 5 scallions
  • 1/4 teaspoon freshly ground saffron
  • 4 tablespoons water, divided, plus more for the rice
  • 3 tablespoons butter or ghee
  • 2 cloves garlic, grated or finely minced
Instructions:
  • Prepare the rice: Rinse it in cold water until clear; drain. Place the rice in a large bowl with 1 tablespoon of salt and cover with cold water, ensuring 2 inches of water above the rice. Allow to soak overnight.
  • Clean the greens: Wash and trim tough or brown stem ends of all the herbs. Save the scallion whites for later use. Pat dry. Finely chop the herbs and scallion greens in a food processor. Transfer to a bowl and keep aside.
  • Bloom the saffron: Combine ground saffron and 2 tablespoons of water in a medium bowl. Stir to activate the saffron. Set aside.
  • To create the garlic butter, gently melt the butter or ghee in a small pot over low heat. Add water and garlic, let it infuse for 1 minute, then remove from heat and set aside.
  • Prepare rice: In a large non-stick pot, bring 8 cups of water and 2 tablespoons of salt to a boil. Drain soaked rice and add it to the pot. Stir occasionally for 3 to 7 minutes until rice is al dente - soft outer layer with a firm center.
  • Once the parboiled rice reaches the desired texture, turn off the heat and drain it in a colander or sieve. Quickly rinse the rice with cold water to stop the cooking.
  • Create the saffron tahdig layer: Combine 2 cups of drained parboiled rice with the bloomed saffron in a bowl. Stir gently until the rice is evenly coated in the saffron mixture, giving it a beautiful orange color. After rinsing and drying the rice pot, add 2 tablespoons of oil and 1 tablespoon of melted butter mixed with garlic to the pot, ensuring the bottom is completely coated. Spoon the saffron rice evenly into the pot, pressing it flat with the back of a spoon.
  • Combine the chopped greens, garlic butter, and rice: Add the rest of the parboiled rice to the bowl of chopped greens and mix gently. Pour the remaining garlic butter over the herbed rice and stir gently to combine without crushing the grains. Transfer the herbed rice into the pot on top of the saffron layer without disturbing it, press down with a spoon to flatten. Using the handle of a spoon, create 5 evenly spaced holes in the rice, stopping just above the tahdig layer to keep it intact.
  • Steam the rice: Turn the heat to high and cover the pot with a lid. When steam starts rising from the rice, reduce the heat to low. Securely wrap a tea towel around the lid, tying the ends on top to avoid contact with the stove. Let the rice steam for at least 45 minutes for a crispy tahdig layer.
  • To serve the rice: Once the rice is cooked, uncover the pot and place a large plate on top. Flip the rice onto the plate swiftly. Serve immediately for the crispiest tahdig. Store leftovers in the fridge for up to 3 days and reheat before enjoying. Share your feedback by leaving a review below!

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