Sabzi polo or Persian herb rice is a wonderfully fragrant and delicious rice dish that is popular at Persian new year. Made with aromatic rice and a delightful combination of herbs, it is as mouth watering as the well known Persian dill rice. And topped with a crunchy golden crust known as tahdig.
What is Sabzi Polo?
"Sabzi" means herbs and "polo" means rice in Persian. To make this sabzi polo, I use basmati rice, saffron, herbs such as green onions, dill weed, parsley and cilantro. It is traditionally served with fish, in which case, it is known as sabzi polow ba mahi (herb rice and fish).
This herb rice is insanely delicious and smells so good! If you love Persian food (one of the most delicious cuisines), you may have already tried the famous baghali polo (dill rice) found on most Persian restaurant menus.
If you like that rice, then sabzi polo is a must try and you may be surprised why it is not wildly popular yet. In fact it has a more complexly delicious taste. Further, it is very aromatic like ghormeh sabzi and ash reshteh, the other Persian recipes that are also full of herbs.
By now you may have noticed the Persian culinary fascination for herbs!
Restaurant Quality Herb Rice
What is essential for restaurant quality taste are high quality basmati rice, finely chopped fresh herbs, original saffron and butter. If you want to lighten it up, cook the rice with olive oil and use butter for the crunchy crust (tahdig) or a light drizzle on top.
I will first share the steps for making it the traditional way which is also what you get at Persian restaurants. But later in the post, I also explain how you can make sabzi polo using quicker methods at home.
Recipe Ingredients and Substitutes
This Persian herb rice recipe uses easily available ingredients.
- Herbs: For best results, I use fresh herbs - parsley, cilantro, dill and green onions (or chives). They are rich sources of anti-oxidant, anti-inflammatory and chemo-preventive phytochemicals; a good source of vitamin K, vitamin C, vitamin A. And also provide chlorophyll, which is effective in reversing the carcinogenic effects of heterocyclic amines.
- Dried herbs option below. You can also mix and match fresh herbs with dried herbs. Or use a readymade sabzi polo mix that is available online at Amazon and other retailers.
- Rice: Use the best quality, aged, long grain basmati rice from a popular brand such as India Gate Classic or Premium Zebra. Ask your local Indian grocer for the best variety in any brand.
- Saffron: Choose high quality saffron as explained in the saffron tea post. Although it is expensive, you only need a small amount for a fantastic flavor. Grind it to a fine powder using a mortar and pestle, to get the most out of it.
- Garlic: I use a whole bulb of garlic to infuse the flavor, or just grate a few cloves and mix it with the herbs.
- Yogurt: If making a rice crust (tahdig), use couple tablespoons of regular yogurt (avoid Greek yogurt). But you can also make it without yogurt.
- Cooking oil, Butter or Ghee: I use olive oil or avocado oil to make the rice. Butter or ghee is traditional and that is also more common in restaurants.
- Spices: We don't use spices for sabzi polo, but you can add some Persian spice mix (substitute with a mix of ground cumin and ground coriander). For the fish, I use some spices as listed in the recipe card.
- Fish: This is optional, but traditional to serve with sabzi polo. White-fleshed fish is often used, due to its tender texture and mild flavor. Select fish carefully to avoid harm from pollutants. Checkout Seafood Watch and their app for helpful consumer guides.
- Panko breadcrumbs or Flour: For the fish, to get a nice crust.
How To Make Sabzi Polo
Here is a brief overview. Full recipe with measurements is at the end of post.
This recipe is pretty easy. You simply arrange the herb and rice layers as we do for lasagna and the concept of making the crust (tahdig) is similar to pineapple upside down cake.
- Pick out tough stems from the herbs and discard. Rinse and spin the herbs through a salad spinner. Spread on an absorbent kitchen towel and cover with another towel. Allow the moisture to absorb very well for several hours. Now it will be much easier to chop the herbs and to sprinkle without being clingy.
- Chop the herbs finely and combine.
- Cook basmati rice (two methods in recipe card below). Check the rice for doneness and drain the rice in a colander.
- To make the crust, place the flatbread in the bottom of a non-stick pan and top with the first layer of basmati rice. Tip: You can skip flatbread and make rice crust - tahdig like we did for saffron chicken and rice recipe.
- Make alternate thin layers of basmati rice and chopped herbs. Insert a whole garlic bulb in the center.
- Sprinkle saffron water on the rice.
- Cover with lid and steam the rice. Don't overcook sabzi polo to maintain the green color of the herbs.
- Fluff up the rice. To serve, you can sprinkle some very finely chopped herbs on the top and lightly stir it into the surface. Separate the crust at the bottom and serve on the side.
How to make sabzi polo with dried herbs?
- This rice recipe is best made with fresh herbs, but if you want to make a quick dish, there are 2 ways to do this.
- Steaming cooked rice layers: Parboil rice and drain. Soak dried herbs for 20 minutes, drain and use for the herb layers as we do in this recipe.
- Easier stove top method: In a wide cooking pot, combine basmati rice, water (1 cup rice for 1.5 cups water ratio), salt, oil and dried herbs without soaking. Bring it to a boil, lower the heat, cover with a lid and simmer until water is absorbed and rice grains are cooked, stir carefully. No need to soak herbs.
How to Serve
- With Fish: Persian herb rice served with fish is traditional and popular. Usually it is white fish such as bass, halibut, haddock and flounder. But salmon, trout, tuna and mahi mahi will also be good.
- Other Options: Although not very common, you can also serve this with roast chicken, shishlik (lamb chops) and salmon kabobs.
- Sides: Salads such as cucumber yogurt salad, radishes and more fresh herbs (yes, that is the Persian obsession with herbs :).
- Special Occasion: Popular at nowruz and in spring season, sabzi polo is served along with other traditional favorites such as kuku sabzi and chickpea cookies.
Variations
Sabzi polo is gluten free (with a rice crust). If using a flatbread crust, it would not be gluten-free. Below are some ideas you can try.
- Vegan/Dairy Free: Use only oil and skip butter or ghee. Don't use dairy based yogurt for making the tahdig.
- Lower Carb/Grain free: You could try replacing basmati rice with cauliflower rice.
- Healthier: Replace white basmati rice with brown basmati rice, adjusting the cooking time and amount of water as per package instructions.
More Persian Recipes
- Beans and Eggs (Baghali Ghatogh)
- Ash-e Jow (Barley Soup)
- Khoresh Bademjan (Persian Eggplant Stew
- Borani Esfenaj (Spinach Yogurt Dip)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Sabzi Polo (Persian Herb Rice)
Sabzi polo, a classic Persian herb rice is wonderfully fragrant and delicious. This fluffy rice dish is loaded with herbs and popular at the Persian new year, Nowruz. The crowning glory is the crunchy golden crust known as tahdig.
Print
Course :Main Course
Cuisine :Persian
Servings: 12 Cups
Calories: 220kcal
Ingredients
Rice (check notes for quicker methods)
- 1 teaspoon saffron ground and dissolved in 2 tablespoons hot water
- 10 cups water
- 2 tablespoons salt
- 3 cups basmati rice white, rinsed
- 4 tablespoons olive oil or butter
Flatbread Crust (optional, check notes for rice crust)
- 2 tablespoons butter or olive oil
- Lavash or tortillas, enough to fit the bottom of cooking pot
- Few drops saffron water from above
Herbs
- 2 cups chopped dill weed or ½ cup dried dill
- 2 cups chopped cilantro or ½ cup dried cilantro
- 2 cups chopped parsley or ½ cup dried parsley
- ½ cup chopped green onions or chives
- 1 whole bulb garlic or 3 cloves grated garlic
Fish (optional)
- 2 pounds white fish bass, haddock, halibut etc., fillet for frying
- 2 tablespoons avocado oil or olive oil, 2 tablespoons more if shallow frying
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander or ground cumin
- ¼ teaspoon turmeric
- ¼ cup panko bread crumbs or all purpose flour
- Lemon or lime juice
Instructions
- In a large cooking pot, take 10 cups of water with 2 tablespoons salt and bring it to a rolling boil. Add basmati rice and boil at medium high to high heat for 4 to 5 minutes until rice grains are soft. Stir the rice while it is cooking. Drain rice in a colander and set aside.
- Flatbread crust (optional): Heat 2 tablespoons of olive oil or butter in a wide non-stick dutch oven. Spread the oil or butter evenly and sprinkle few drops of saffron water. Place the lavash or tortillas to fit the base of the pan.
- Combined all the finely chopped herbs in a mixing bowl. Carefully slice off the top of the garlic bulb, just enough to expose the flesh inside, and making sure that the cloves are held together. Tip: If using grated garlic cloves just mix that with the herbs.
- Spread a layer of rice, followed by sprinkling a thin layer of herbs.
- Assemble the dill rice by making several alternating thin layers of rice and herbs. Insert the garlic bulb in the center of the dish.
- Finally top it with a rice layer. Drizzle 4 tablespoons of olive oil or melted butter and remaining saffron water all over the rice.
- Cover with a sheet of parchment paper, followed by aluminum foil. Place a tight fitting lid and seal well.
- Raise the heat to high for 5 minutes and then reduce to low-medium and simmer for about 30 minutes until steam builds up well.
- Turn off the heat and let it rest a few minutes. Remove the lid and take some scoops of the top layer of saffron colored rice and set it aside for garnish.
- When the steam has released a little, gently mix the top layers of rice and herbs and plate it on a serving dish. Top with a sprinkle of very finely chopped fresh herbs and saffron rice.
- Carefully remove the flatbread crust from the bottom of the pan and serve it on the side. Cut it into pieces if you prefer.
- Serve the rice immediately with yogurt salad such as mast-o-musir. See notes below for oven and rice cooker methods.
Fish (Optional)
- Preheat oven at 425 degrees Fahrenheit.
- Place the fish on a parchment paper lined baking sheet and pat dry using paper towels.
- Brush 2 tablespoons oil over the fish. Combine salt, black pepper, ground coriander and turmeric. Sprinkle the spice mix evenly, followed by the bread crumbs and press it down lightly.
- Bake in the oven until the fish turns light golden brown on top and flakes easily with a fork, about 15 to 18 minutes. Remove from oven, sprinkle with lemon juice and arrange on the rice or serve on the side.
- To shallow fry: Heat 4 tablespoons oil in a skillet at medium high. Place the seasoned fish fillets on the skillet and fry until golden brown on both sides, flipping in between.
Notes
- Herb preparation: Pick out tough stems and discard. Rinse and spin through a salad spinner. Spread herbs between two absorbent kitchen towels. Allow the moisture to absorb very well for several hours. Now it will be much easier to chop the herbs finely and to sprinkle without being clingy.
- Rinse basmati rice several times, until the water is clear and not starchy.
- Traditional method: When boiling the rice using this method, be sure to watch the time (4 to 5 minutes). Drain the rice when parboiled. The grains should hold their shape, be soft at the tips and with a white dot in the center.
- Rice cooker method: The amount of water needed can vary from 1¼ to 1¾ cups water per cup of rice, depending on the age of the rice. You can check rice cooker method video for this lentil and rice with cranberries.
- Oven Method:
- Preheat oven to 350 degrees F. Heat 2 tablespoon of olive oil or butter in oven proof dish such as a Pyrex baking dish. Spread the oil or butter evenly and sprinkle few drops of saffron water. Place flatbreads to fit the base of the pan.
- Arrange the parboiled rice and herbs in several alternating layers as explained in the recipe above.
- Drizzle oil or melted butter and remaining saffron water all over the rice.
Cover with a sheet of parchment paper, followed by aluminum foil and seal well. Bake for about an hour until steam builds up well. - If making the crust (tahdig) it should be golden. And if using a glass dish, you can check the base.
- Transfer the baking dish from the oven and let it rest a few minutes before serving.
- How to make sabzi polo with dried herbs?
There are 2 ways to do this.- Steaming cooked rice layers: Parboil rice and drain. Soak dried herbs for 20 minutes, drain and use for the herb layers as we do in this recipe.
- Simple stove top method: In a cooking pot, combine basmati rice, water (1 cup rice for 1.5 cups water ratio), salt, oil and dried herbs without soaking. Bring it to a boil, lower the heat, cover with a lid and simmer until water is absorbed and rice grains are cooked. No need to soak herbs.
- The second method is easier but some rice grains might get crushed while stirring. So, use a wider cooking pot, and stir rice and herbs carefully using utensils such as forks.
- You can also mix and match fresh herbs with dried herbs. Or use a readymade sabzi polo mix that is available online at Amazon and other retailers.
- Rice crust: Mix couple big scoops of cooked rice with 2 to 3 tablespoons yogurt, 2 teaspoons saffron water and spread a ¼ inch thick layer evenly over the oil or butter in the bottom of the dish. Tip: Adjust the rice-yogurt mixture used according to the size of the pot used.
- Optional Spices: You may sprinkle 1 teaspoon advieh (Persian spice blend or a combination of ground cumin and ground coriander) between rice layers.
- Make Ahead: Have the chopped herbs ready the day before. The herb rice freezes beautifully. Just thaw and reheat it.
- Grinding Saffron: Using a mortar and pestle, grind the saffron threads with a pinch of salt or sugar into a fine powder.
- Nutrition facts not including salt, optional crust and fish.
- Check the full blog post above for more about ingredients, tahdig, tips, serving suggestions, recipe FAQs and variations.
Nutrition
Serving: 1Cup | Calories: 220kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 25mg | Potassium: 194mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1669IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 2mg
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.
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