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"Sabzi polo": Iranian rice with fresh herbs

  • Writer: Leen
    Leen
  • Mar 20
  • 2 min read

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! 🌿🎊


 
 
 

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