Persian Herb Rice (Sabzi Polo) Recipe

Persian · Main course · 65 min total

A fragrant and vibrant Persian rice dish layered with fresh herbs and often served with fish. This recipe yields fluffy, aromatic rice with a crispy golden crust (tahdig).

Ingredients

• 2 cups basmati rice
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh chives
• 1/4 cup chopped fresh fenugreek leaves (optional)
• 1/4 cup vegetable oil or butter
• 1 teaspoon salt
• 1/4 teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water
• 1/4 teaspoon ground turmeric

Instructions

1. Wash rice in cold water until water runs clear. Soak in salted water for at least 1 hour, then drain.
2. Bring a large pot of water to a boil. Add rice and boil for 5-7 minutes until slightly tender but still firm. Drain and rinse with cold water.
3. In a small bowl, mix the chopped herbs together.
4. In a non-stick pot, heat oil or butter over medium heat. Add a layer of rice (about 1/3), then a layer of herbs, repeating until all rice and herbs are used. Sprinkle salt and turmeric over the top.
5. Pour the saffron water over the rice. Wrap the pot lid with a clean kitchen towel and cover tightly.
6. Cook over medium-high heat for 5 minutes, then reduce heat to low and cook for 30-40 minutes until rice is fluffy and a golden crust forms on the bottom.
7. Remove from heat and let rest for 5 minutes. To serve, gently fluff the rice and invert onto a platter to reveal the tahdig (crispy crust).

Tips

• For extra crispy tahdig, add a thin layer of yogurt or potato slices at the bottom before layering rice.
• Serve with grilled fish or chicken, and a side of fresh herbs and radishes.
• Leftover rice can be reheated in a pan with a little oil to restore crispiness.

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