Sabzi Polo
Today, I would like to introduce you to Sabzi Polo, a fragrant herb-infused rice dish, one of the most cherished dishes in Persian cuisine. It’s a celebration of rice with lots of fresh herbs, and of tradition, often gracing tables during special occasions like Nowruz (Persian New Year).
What Is Sabzi Polo?
“Sabzi” means herbs in Persian, and “Polo” refers to rice. For many Iranians, the dish is a comforting reminder of home, filled with nostalgic aromas and flavors.
The dish relies on a handful of ingredients:
- Rice: Long-grain rice, often basmati, serves as the base. Proper washing is essential for achieving the fluffy texture Persian rice is known for.
- Herbs: A mix of fresh dill, parsley and cilantro forms the heart of the dish.
- Spices: Salt, pepper, and sometimes turmeric or saffron add seasoning.
- Garlic or Green Garlic (optional): For an added layer of flavor – in my recipe omitted…
- Oil/Butter and either Potato slices or Flatbread: To create the beloved tahdig, the crispy golden crust at the bottom of the pot.
The Process: A Culinary Art
Cooking Sabzi Polo requires patience and precision. Persian rice-making techniques ensure each grain is fluffy and separate, a hallmark of this cuisine. Here’s a quick overview:
- Prepare the Herbs: Wash and finely chop the herbs. Their freshness is key to the dish’s success.
- Parboil the Rice: The rice is cooked until just al dente, then drained to remove excess starch.
- Layer and Steam: The parboiled rice is layered with herbs in a pot. This layering allows the flavors to meld beautifully.
- Create the Tahdig: A layer of oil/butter and either sliced potatoes or flatbread broken into pieces are added to the bottom of the pot, which crisps up into a delightful crust as the rice steams.
- Steam Gently: The dish is cooked on low heat to allow the flavors to infuse while keeping the rice fluffy.
Serving Sabzi Polo
Traditionally, Sabzi Polo is served with fried or grilled fish, particularly during Nowruz. I recommend to pair it with Stuffed Peppers or Aubergines.
Tips for Perfect Sabzi Polo
- Use Fresh Herbs: While dried herbs are an option, fresh herbs just make the dish so special and tasteful!
- Master the Tahdig: Don’t rush the process! A golden tahdig requires patience and careful heat control.
- Balance the Herbs: The proportions of dill, parsley and cilantro can be adjusted to suit your taste.
Have you tried making Sabzi Polo? Share your tips and experiences in the comments! Enjoy!
Sabzi Polo
Ingredients
- 2 cups basmati rice
- 2 medium potatoes
- 2 tbsp oil
- 2 cups finely cut fresh herbs (typically dill, parsley and cilantro)
- 2 tbsp advieh (persian spice mix) (altern. cumin, curry powder and coriander)
- salt and pepper
Instructions
- Wash the rice until the water comes out clear. Cook (in double water) or steam the rice until al dente (the core still crunchy – ca. max. 15 minutes).
- In the meantime, peel and cut the potatoes into 3mm slices.
- Oil a large pot, nicely cover the bottom with the potato slices.
- Drain the rice, place 1/3 onto the potatoes. Sprinkle with spices, salt and pepper.
- Cover the rice with 1/2 of the herbs.
- Repeat with the second third of rice, more spices and salt, and the second half of herbs.
- Finish with a layer of rice. With the stick of a wooden spoon or similar, make several holes into the layered rice, right to the bottom (for good air circulation).
- Wrap a clean towel around the lid of the pot, place it on the pot and let cook on lowest (!) flame for 25 minutes.
- Flip the rice cake on a large plate and serve.