"Sabzi polo": Iranian rice with fresh herbs
- 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:
Rinse the rice several times until the water runs clear.
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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