Sabzi Polo, Iranian fragrant rice

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.

Preparation time: 15 minutes

Cooking time 35 minutes

Rest time: 30 minutes

Total time 1 hour 20 minutes

Cooking method: Traditional

Difficulty: Intermediate

Special diet: naturally gluten-free

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 of 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 herb rice, gluten-free Iranian recipe, Nowruz, Persian cuisine, traditional Iranian dish, crispy tahdig, Middle Eastern cuisine