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.
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.