Iranian Sabzi Polo with Herbed Rice and Fresh Dill

Name: Iranian Sabzi Polo with Herbed Rice and Fresh Dill
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups Basmati rice; 1 cup Fresh dill; 1 cup Fresh parsley; 1 cup Fresh cilantro; ½ cup Fresh chives (or green onions); 2 tbsp Salted butter; 4 tbsp Olive oil; ½ tsp Ground turmeric; Salt to taste; 2 tbsp Plain yogurt; 2 tbsp Saffron water; A few sprigs of fresh dill for garnish

A fragrant and traditional Iranian dish perfect for any occasion

Delight in the aromatic herbs and flavors of this classic Iranian dish, known for its vibrant green rice and fresh, lively taste. Sabzi Polo is a staple for special gatherings and a must-try for anyone exploring Persian cuisine.

1 h 40 min
4
Intermediate

Ingredients

For the Herbed Rice

2 cups Basmati rice

rinsed and soaked for 30 minutes

1 cup Fresh dill

chopped

1 cup Fresh parsley

chopped

1 cup Fresh cilantro

chopped

½ cup Fresh chives (or green onions)

chopped

2 tbsp Salted butter

4 tbsp Olive oil

½ tsp Ground turmeric

Salt to taste

For the Tahdig (crisp rice crust)

2 tbsp Plain yogurt

2 tbsp Saffron water

pinch of saffron threads steeped in hot water

A few sprigs of fresh dill for garnish

Preparation

Preparing the Herbed Mix

Combine herbs

Combine the chopped dill, parsley, cilantro, and chives in a large bowl.

Set aside herbs

Set aside half of the herbs to layer with the rice later.

Preparing the Tahdig

Mix yogurt and saffron

Mix plain yogurt with half of the saffron water.

Set aside yogurt mixture

Set aside for later use to create the golden crust.

Cooking Process

Cook Rice

Parboil the rice for 5 minutes, testing to ensure it is only partially cooked at medium-high heat.

Layer the Rice

In a heavy-bottomed pot, mix 2 tablespoons of olive oil with the yogurt-saffron mixture, then spread 1/3 of the parboiled rice over it, followed by a layer of herbs, repeating for subsequent layers.

Ensure the rice is adequately drained before layering.

Final Cook

Drizzle the remaining saffron water and olive oil over the top, cover, and cook over low heat for 45 minutes to an hour until steam starts to escape.

Reserve some saffron strands to sprinkle over the cooked rice for an extra flavor boost.

Plating & Serving