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Sabzi Polo (Herb Rice)

Sabzi polo is a highly fragrant Persian rice scented with fresh parsley, cilantro, dill, green onions and fenugreek along with fresh garlic. Although, this rice is usually served with fish during Persian New Year, it can be eaten with canned tuna, chicken or beef.

Polo (Herb Rice)


Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

1 bunch parsley (2 cups chopped)
1 bunch cilantro (1½ cups chopped)
1 bunch fresh dill (1½ cups chopped)
1 bunch green onions/scallions (1½ cups chopped)
1 bunch fresh fenugreek (1 cup chopped) or 1/3 cup dried fenugreek
4 cloves garlic
3 cups basmati rice, rinsed and drained
3 liters (12 cups) water
3 tablespoons salt
6 tablespoons oil
3 tablespoons butter melted
saffron (optional)

INSTRUCTIONS

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Bring water and salt to a boil in a 5-quart nonstick pot. Add rice, stir and return back to a boil. Lower heat to medium. Cook for about 6 to 8 minutes or until rice rises to the top. Add chopped herbs and garlic, gently stir to combine. Drain in a mesh colander.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour rice mixture into the pot. Cover, cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding corners to keep away from the heat source. Cover the pot firmly with a lid, cook for 50 minutes.

Serve sabzi polo (herb rice) either by plating it on a serving platter or unmolding it. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Loosen the tahdigh (crispy crust) from the bottom of the pan, lay them over the rice or arrange them on a separate plate.

If the tahdigh is hard to remove, lower the bottom of the pot into a sink filled with few inches of cold water for few minutes to help release the crust or place the pot on a wet towel.

To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tahdigh intact.  Dissolve a pinch of saffron in 1 tablespoon hot water, mix with 1 cup of sabzi polo. Use for garnish.

Serve sabzi polo (herb rice) with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.


 

Sabzi Polo (Herb Rice)
Serves 6
Persian herb rice
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
526 calories
73 g
15 g
23 g
8 g
5 g
646 g
3569 g
1 g
0 g
17 g
Nutrition Facts
Serving Size
646g
Servings
6
Amount Per Serving
Calories 526
Calories from Fat 197
% Daily Value *
Total Fat 23g
35%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 15mg
5%
Sodium 3569mg
149%
Total Carbohydrates 73g
24%
Dietary Fiber 4g
15%
Sugars 1g
Protein 8g
Vitamin A
12%
Vitamin C
8%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch parsley (2 cups chopped)
  2. 1 bunch cilantro (1½ cups chopped)
  3. 1 bunch fresh dill (1½ cups chopped)
  4. 1 bunch green onions/scallions (1½ cups chopped)
  5. 1 bunch fresh fenugreek (1 cup chopped) or 1/3 cup dried fenugreek
  6. 4 cloves garlic
  7. 3 cups basmati rice, rinsed and drained
  8. 3 liters (12 cups) water
  9. 3 tablespoons salt
  10. 6 tablespoons oil
  11. 3 tablespoons butter melted
  12. saffron (optional)
Instructions
  1. Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.
  2. Bring water and salt to a boil in a 5-quart nonstick pot. Add rice; stir and return back to a boil. Lower heat to medium; cook for about 6 to 8 minutes or until rice rises to the top. Add chopped herbs and garlic; gently stir to combine. Drain in a mesh colander.
  3. Heat 4 tablespoons oil to the same pot used to cook the rice. Pour rice mixture into the pot. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.
  4. Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 50 minutes.
  5. Serve sabzi polo (herb rice) either by placing it on a serving platter or unmolding it. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Loosen the tadigh (crispy crust) from the bottom of the pan; lay them over the rice or arrange them on a separate plate.
  6. To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tadigh intact. Dissolve a pinch of saffron in 1 tablespoon hot water, mix with 1 cup of sabzi polo. Use for garnish.
Notes
  1. If the tahdigh is hard to remove, lower the bottom of the pot into a sink filled with few inches of cold water for few minutes to help release the crust or place the pot on a wet towel.
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calories
526
fat
23g
protein
8g
carbs
73g
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