A traditional dish for the Persian New Year (Nowruz) , Sabzi Polo ba Mahi is fragrant rice with fresh herbs (parsley, cilantro, dill) and is often served with fish. Served during celebrations, it symbolizes prosperity and renewal. The secret to its texture is the tahdig , a golden, crispy crust formed at the bottom of the dish with potatoes. This naturally gluten-free and original recipe will introduce you to the flavors of Iranian cuisine. Traditionally, this rice is accompanied by pickles and doogh (a yogurt drink), which add a touch of freshness to the meal. In Iran, it is enjoyed with family to welcome spring. Discover how to prepare this festive dish with tips for light and fragrant rice.
Ingredients
Preparation
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Rinse the rice several times until the water runs clear, then soak it for 30 minutes.
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Bring a large pot of salted water to a boil, add the rice and cook for 6-7 minutes until slightly tender. Drain.
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In a saucepan, heat the oil with the turmeric, arrange the potato slices at the bottom (for the tahdig).
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Add half the rice, then the chopped herbs, and cover with the rest of the rice, forming a pyramid.
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Make holes with the handle of a wooden spoon and add 2 tablespoons of water and the melted butter.
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Cover with a clean cloth under the lid and cook over low heat for 30 minutes.
Sabzi Polo, Iranian herb rice, gluten-free Iranian recipe, Nowruz, Persian cuisine, traditional Iranian dish, crispy tahdig, Middle Eastern cuisine
