📝 About This Recipe
A jewel of Afghan hospitality, Sabzi Palaw is a vibrant, fragrant rice dish that celebrates the abundance of fresh spring herbs. Unlike its cousin Chalaw, this 'Palaw' involves parboiling premium long-grain basmati and finishing it through the traditional 'Dum' steaming method, allowing the rice to absorb the earthy essence of cilantro, dill, and parsley. It is a light yet deeply flavorful centerpiece that brings the aromatic gardens of Kabul straight to your dining table.
🥗 Ingredients
The Rice Base
- 3 cups Sela Basmati Rice (extra long grain, soaked for at least 2 hours)
- 2 tablespoons Salt (for the boiling water)
- 8-10 cups Water (for parboiling)
The Herb Infusion (Sabzi)
- 2 bunches Fresh Cilantro (stems removed, finely chopped)
- 1 bunch Fresh Dill (finely chopped)
- 1 bunch Fresh Flat-leaf Parsley (finely chopped)
- 4-5 stalks Green Onions (white and green parts, thinly sliced)
- 1 cup Fresh Spinach (finely chopped to add deep green color)
- 3 cloves Garlic (minced)
Aromatics and Fats
- 1/2 cup Vegetable Oil or Ghee (divided)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cardamom (for a floral finish)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 piece Cinnamon Stick (optional, for the steaming pot)
👨🍳 Instructions
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1
Thoroughly wash the basmati rice in a large bowl until the water runs clear. Soak the rice in lukewarm water with a pinch of salt for at least 2 hours (4 hours is ideal for maximum grain length).
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2
Prepare your herbs: ensure the cilantro, dill, parsley, and spinach are completely dry before chopping them very finely. If they are wet, they will clump and discolor the rice.
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3
In a small skillet, heat 2 tablespoons of oil over medium heat. Sauté the minced garlic and sliced green onions for 2 minutes until fragrant but not browned.
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4
Add the finely chopped cilantro, dill, parsley, and spinach to the skillet. Sauté for just 3-4 minutes until wilted and the moisture has mostly evaporated. Stir in the cumin and black pepper, then set aside.
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5
Fill a large, heavy-bottomed pot (a Dutch oven is perfect) with 8-10 cups of water and 2 tablespoons of salt. Bring to a rolling boil.
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6
Drain the soaked rice and carefully add it to the boiling water. Boil for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'al dente' bite in the center.
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7
Drain the rice into a large fine-mesh colander and rinse quickly with a splash of lukewarm water to stop the cooking process.
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8
In the same large pot, heat the remaining oil/ghee with 2 tablespoons of water. This creates the 'Tahdig' or bottom crust.
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9
Place one-third of the parboiled rice into the pot, spreading it evenly. Layer half of the sautéed herb mixture over the rice.
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10
Repeat with another third of the rice and the remaining herbs. Top with the final layer of rice, shaping it into a gentle mound/pyramid shape.
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11
Using the handle of a wooden spoon, poke 3-4 holes through the rice to the bottom of the pot; this allows steam to circulate evenly. Sprinkle the ground cardamom over the top.
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12
Wrap the pot lid in a clean kitchen towel (this is the 'Dum' technique) to absorb excess moisture. Cover the pot tightly.
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13
Cook on medium-high heat for 5 minutes until you see steam escaping the lid, then reduce the heat to the lowest possible setting and steam for 25-30 minutes.
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14
Once finished, gently fluff the rice with a large fork or an Afghan rice skimmer (kafgeer) to mix the herbs thoroughly without breaking the long grains.
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15
Transfer to a large platter, ensuring you scrape the delicious crispy rice (Tahdig) from the bottom to serve on the side.
💡 Chef's Tips
Use 'Sela' basmati rice if possible, as it is double-steamed and holds its shape perfectly during the long 'Dum' process. Never skip the soaking step; it is the secret to those incredibly long, elegant grains typical of Afghan cuisine. Ensure your herbs are bone-dry before chopping to prevent the rice from becoming 'mushy' or gray. If you don't have a kitchen towel for the lid, you can use a double layer of aluminum foil to create a tight seal. For an extra touch of luxury, dissolve a pinch of saffron in a tablespoon of hot water and drizzle it over the top layer before steaming.
🍽️ Serving Suggestions
Serve alongside 'Sabzi' (stewed spinach with lamb) for a double-herb experience. Pairs beautifully with Afghan 'Salata' (a fine dice of tomato, cucumber, onion, and lemon juice). A side of 'Borani Banjan' (braised eggplant with yogurt) provides a creamy contrast to the fragrant rice. Serve with a bowl of 'Chutney Morch' (spicy green chili and walnut chutney) for those who enjoy a kick. Pair with a refreshing glass of 'Doogh' (savory yogurt drink with mint and cucumber).