"Sabzi polo": Iranian rice with fresh herbs

Today is Nowruz, Persian New Year! 🌸✨

In Iran, this dish is often prepared to celebrate the occasion—fluffy rice with lots of fresh herbs, saffron, and a crispy tahdig. Tahdig is the golden crust that forms at the bottom of the rice, and it’s considered the most delicious part of the entire dish!

Wishing everyone a Happy Nowruz! 🎉

Ingredients (Serves 4)

• 300g rice

• 500ml water

• 20g butter

• 30g fresh dill, finely chopped

• 30g fresh parsley, finely chopped

• 30g fresh cilantro, finely chopped

• 3 spring onions, finely chopped

• Salt to taste

• 1 capsule saffron

✨ Prepare the rice:

1. Rinse the rice several times until the water runs clear.

2. Soak the rice in water for 30 minutes.

✨ Parboil the rice:3. Bring 500ml of water to a boil with a pinch of salt.4. Drain the soaked rice and add it to the boiling water.5. Let it cook for 7 minutes, then drain and set aside.

✨ Prepare the herbs and tahdig:

6. Finely chop all the fresh herbs and spring onions.

7. Melt the butter in a non-stick, heavy-bottomed pot.

8. Dissolve the saffron in a small amount of water and add it to the melted butter.

9. Layer the rice and herbs in the pot, alternating between the two.

✨ Steam the rice:10. Cover the pot with a clean kitchen towel between the lid to trap the steam.11. Let the rice steam over low heat for 30 minutes to develop a crispy tahdig.

✨ Serving:12. Flip the rice onto a serving plate in one swift motion to reveal the golden, crispy tahdig.

I served this dish with Fesenjan, a Persian chicken stew with a rich walnut and pomegranate sauce. You can find the recipe here!

Enjoy this delicious Persian herb rice and Happy Nowruz! 🌿🎊