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Sabzi Polo
Sabzi Polo
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Sabzi polo with crispy tortilla crust for a shortcut tahdig perfection.
Ingredients:
  • 1/2 tsp. ground saffron
  • 1 Tbsp. plus 1/2 tsp. kosher salt
  • 2 cups basmati rice, rinsed
  • 11/2 cups chopped fresh parsley
  • 1 cup chopped fresh chives or green onion
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh cilantro leaves
  • 1 tsp. cumin
  • 1/4 cup vegetable oil
  • 1 Tbsp. sesame seeds
  • 1/2 tsp. turmeric
  • 1 large flour tortilla
  • 2 whole bulbs garlic
  • 4 Tbsp. ghee or butter, melted
  • Fried Fish (opposite)
  • Lemon wedges, for serving
Instructions:
  • Enhance the saffron's flavor by sprinkling it over ice cubes in a small bowl. Allow it to sit at room temperature until the ice is completely melted, approximately 45 minutes.
  • Bring a large pot of water to a rolling boil, add 1 tablespoon of salt, and simmer. Add rice and cook until al dente, approximately 4 minutes. Drain the rice and transfer it to a large bowl. Set the pot aside.
  • Mix in the chopped parsley, chives, dill, cilantro, cumin, and the remaining 1/2 teaspoon of salt with the rice.
  • In a pot over medium heat, warm oil. Sprinkle sesame seeds and turmeric into the oil. Layer with a tortilla then spread the rice mixture on top. Peel off any loose papery layers from garlic bulbs and tuck them into the rice. Use the handle of a wooden spoon to poke five holes in the rice to release steam.
  • Place a clean kitchen towel over the pot and secure it with a lid. Cook over medium heat until steam begins to escape, approximately 10 minutes.
  • Blend ghee with bloomed saffron in a small bowl; drizzle the mixture over the rice. Lower the heat to low and cook covered until the rice is tender and garlic is softened for about 30 to 40 minutes. Remove the garlic, let it cool until easy to handle, and then peel each clove. Cover the pot with a serving platter and gently flip it to reveal the crispy tortilla tahdig on top.

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