Sabzi Polo (Persian Herb Rice)

🛒 Ingredients

• Basmati Rice 405 g · 473 kcal
• Fresh Parsley 25 g · 9 kcal
• Fresh Cilantro (Coriander) 25 g · 6 kcal
• Fresh Dill 12 g · 5 kcal
• Green Onions (Scallions) 12 g · 4 kcal
• Dried Fenugreek Leaves (Shambalileh) 2 g · 5 kcal
• Vegetable Oil 18 g · 159 kcal
• Saffron threads 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse Basmati rice several times until the water runs clear, then soak it in cold water with 1 tbsp of salt for at least 30 minutes, up to a few hours.
2. Finely chop all the fresh herbs (parsley, cilantro, dill, green onions) and set aside. If using dried fenugreek, soak it in a little warm water for 10 minutes, then finely chop if not already powdered.
3. Bring a large pot of water to a rolling boil, add 2 tbsp of salt, and drain the soaked rice. Add the rice to the boiling water and par-boil for 7-10 minutes until the grains are tender on the outside but still firm in the center.
4. Drain the par-boiled rice thoroughly in a colander, then gently mix in the chopped fresh herbs and dried fenugreek. Be careful not to mash the rice grains.
5. In a large non-stick pot, heat the vegetable oil over medium-high heat. You can also mix a pinch of saffron (dissolved in 1 tbsp hot water) with 1/4 cup of the cooked rice to create a yellow tahdig layer if desired.
6. Carefully layer the herb-mixed rice into the pot, mounding it into a pyramid shape. Poke a few holes in the rice with the back of a spoon to allow steam to escape.
7. Cover the pot tightly with a lid wrapped in a clean kitchen towel (to absorb condensation). Reduce heat to low and steam for 45-60 minutes, until rice is fully cooked and a golden tahdig forms at the bottom.
8. Once cooked, remove from heat and let rest for 10 minutes. Carefully invert the pot onto a large serving platter to reveal the beautiful tahdig.
9. Serve Sabzi Polo immediately, typically alongside pan-fried or baked fish (Mahi), or with other Persian stews or grilled meats.