Sabzi Polo - Persian Herb Rice - Proportional Plate

Rice mixed with herbs on an oval white platter with gold serving utensils.

5 from 2 votes

Sabzi Polo - Persian Herb Rice

Sabzi Polo combines fragrant herbs with rice, creating a flavorful side dish popular during the Persian New Year celebration, Nowruz.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Persian

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Calories: 411kcal

Author: Candice Walker

Ingredients

2 cups basmati rice
1 bunch parsley ~100-gram bunch, large and medium stems removed and minced
1 bunch cilantro ~100-gram bunch, large stems removed and minced
1 bunch dill ~70-gram bunch, large stems removed and minced
1 bunch scallions dark greens only, thinly sliced, 30 grams of dark greens
3 tbsp salt
1 tsp ground turmeric optional
5 tbsp flavorless oil canola, sunflower seed, vegetable, etc.
1 pinch saffron optional
water

Instructions

Bring about 2/3 a pot water of water to boil. Add 3 tbsp salt. Add the turmeric if using it.
In the meantime, wash rice 3 times with cold to lukewarm water until the water runs clear.
Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible. Mix in all the herbs.
Add 3 tbsp of oil in a pot. Then gently add the rice with herbs.
Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
When the lid gets foggy, pour a little oil over the rice - about 2 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
Cook 20-30 min from when the oil is poured on top.
If adding saffron, grind the saffron using a mortar and pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, add the steeped saffron and water to the top of the rice.
Fluff the entire rice mixture with a fork and (optional) saffron.

Notes

You want the rice to still have a little bite. Persian rice is never served mushy.

If your pot does not have a glass lid, check for condensation on the top of the lid.

You can make this rice with 1.5 cups of basmati rice and use the same amount of herbs, but I like to make a little extra to enjoy with some yogurt for breakfast the next day.

Nutrition