Sabzi Polow
Sabzi Polow, a classic Persian dish, is a fragrant and herb-infused rice recipe that offers a vibrant burst of flavor and color. This aromatic masterpiece combines fluffy basmati rice with a medley of fresh herbs like dill, parsley, cilantro, and chives, layered to perfection with hints of saffron and minced garlic for an irresistible depth of taste. The option to create a golden, crispy tahdig crust at the bottom—a hallmark of Persian cooking—makes this dish truly extraordinary. Perfect as a show-stopping side or a centerpiece meal, Sabzi Polow pairs beautifully with roasted meats or a squeeze of fresh citrus for a zesty finish. Whether you're hosting a Persian New Year (Nowruz) celebration or craving a taste of traditional Persian cuisine, this recipe is a must-try for its bold flavors, captivating textures, and visual appeal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Fresh dill, chopped
- 1 cup Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 1 cup Fresh chives or green onions, chopped
- 2 Garlic cloves, minced
- 3 tablespoons Butter or ghee
- 0.25 teaspoons Saffron threads
- 3 tablespoons Warm water
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 1 Potato, peeled and sliced (optional for tahdig)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water with 1 teaspoon of salt for 30 minutes, then drain.
Meanwhile, chop the fresh dill, parsley, cilantro, and chives finely. Set aside.
Dissolve the saffron threads in 3 tablespoons of warm water and let steep for at least 10 minutes.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the drained rice. Parboil the rice for 5-7 minutes until it is slightly soft but still firm in the center. Drain and set aside.
In a large non-stick pot, add 2 tablespoons of vegetable oil. If making tahdig, place the sliced potato in a single layer at the bottom of the pot.
Layer the rice and the chopped herbs in the pot, starting with a layer of rice, followed by a layer of herbs. Continue until all the rice and herbs are used up, ending with a layer of rice. Sprinkle the minced garlic between the layers for extra flavor.
Drizzle the saffron water, melted butter or ghee, and the remaining 1 tablespoon of vegetable oil over the top.
Using the handle of a spoon, poke a few holes into the rice to allow steam to escape.
Cover the lid with a clean kitchen towel to catch condensation and place it tightly on the pot. Cook the rice on medium-high heat for 5-7 minutes to develop the tahdig crust at the bottom.
Reduce the heat to low and let the rice steam for 30-40 minutes until fully cooked and aromatic.
Serve the Sabzi Polow on a large platter, being careful to scoop the rice without disturbing the tahdig. Flip the crispy tahdig onto a separate plate and serve alongside the rice.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
