Sabzi Polo, Iranian fragrant rice

Traditional Persian New Year (Nowruz) , the Sabzi Polo Ba Mahi is a rice flavored with fresh herbs (parsley, coriander, dill) and is often associated with fish. Served during celebrations, it symbolizes prosperity and renewal. The secret of its texture is Tahdig , this golden and crisp crust formed at the bottom of the dish with potatoes. This recipe, naturally gluten and original, will make you discover the flavors of Iranian cuisine. Traditionally this rice is accompanied by pickles and doogh (yogurt drink), which bring a certain freshness to the meal. In Iran, you can taste it with your family, to welcome spring. Find out how to prepare this festive dish with tips for airy and fragrant rice.

Preparation time 15 mins

Cooking time 35 mins

Rest time 30 mins

Total time 1 hr 20 mins

Cooking method: traditional

Difficulty: intermediary

Ingredients

300 g basmati rice
1 chopped fresh parsley boot
1 boot of chopped fresh coriander
1 boot of chopped fresh dill
1 minced chives boot (or fenugreek)
1 Tbsp of salt
2 tbsp olive oil
30 g butter (optional)
1/2 tsp turmeric
1 potato cut into thin rings (for the tahdig which forms the rice crust)

Preparation

1
Rinse the rice several times until the water is clear, then soak it for 30 minutes.
2
Bring a large saucepan of salt water to a boil, add the rice and cook 6-7 minutes until it is slightly tender. Drain.
3
In a saucepan, heat the oil with turmeric, arrange the potato rings at the bottom (for the Tahdig).
4
Add half of the rice, then the chopped herbs, and cover with the rest of the rice by forming a pyramid.
5
Make holes with the handle of a wooden spoon and add 2 tablespoons of water and melted butter.
6
Cover with a clean cloth under the lid and cook over low heat for 30 minutes.

Keywords: Sabzi Polo, Iranian Rice with herbs, Iranian Gluten-free Iranian recipe, Nowruz, Persian cuisine, traditional Iranian dish, crispy tahdig, medieval cuisine

Read it online: https://glutenevasion.fr/RECETTE/SABZI-POLO-UN-RIZZPUME-Iranien/