📝 About This Recipe
Sabzi Polow is the aromatic crown jewel of Persian cuisine, traditionally served to celebrate Nowruz (the Persian New Year) to symbolize rebirth and nature. This vibrant dish marries long-grain basmati rice with a mountain of fresh, finely chopped herbs like dill, parsley, and cilantro, creating a floral and earthy flavor profile. The hallmark of a masterfully prepared Sabzi Polow is the 'Tahdig'—the legendary golden, crispy crust at the bottom of the pot that provides a satisfying textural contrast to the fluffy, herb-flecked grains.
🥗 Ingredients
The Rice Base
- 3 cups Basmati Rice (high-quality long-grain, thoroughly rinsed)
- 2 tablespoons Kosher Salt (for the boiling water)
- 8 cups Water (for parboiling)
The Fresh Herb Mix (Sabzi)
- 1.5 cups Fresh Parsley (finely chopped, stems removed)
- 1 cup Fresh Cilantro (finely chopped)
- 1.5 cups Fresh Dill (finely chopped)
- 1 cup Fresh Chives or Scallions (finely chopped)
- 2 tablespoons Fresh Fenugreek (finely chopped, or 1 tbsp dried)
- 3-4 pieces Garlic Cloves (finely minced)
The Steaming and Tahdig
- 4 tablespoons Ghee or Vegetable Oil (divided)
- 2 tablespoons Butter (cubed, to place on top)
- 1/2 teaspoon Saffron (ground and dissolved in 2 tbsp hot water)
- 1 piece Lavash Bread or Sliced Potato (optional, for the Tahdig layer)
- 1/4 teaspoon Cinnamon Powder (optional, for a hint of warmth)
👨🍳 Instructions
-
1
Wash the basmati rice in a large bowl, changing the water 4-5 times until the water runs completely clear. This removes excess starch for fluffy grains.
-
2
Soak the rinsed rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes (up to 2 hours) to strengthen the grains.
-
3
While the rice soaks, finely chop all your fresh herbs and garlic. Ensure the herbs are very dry before chopping to prevent them from turning into a paste.
-
4
In a large non-stick pot (essential for Tahdig), bring 8 cups of water and 1 tablespoon of salt to a rolling boil.
-
5
Drain the soaked rice and 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 'bite' in the center (al dente).
-
6
Drain the rice in a fine-mesh colander and rinse immediately with cool water to stop the cooking process.
-
7
In a bowl, gently toss the parboiled rice with the chopped herbs, minced garlic, and cinnamon (if using) until evenly distributed. Be careful not to break the rice grains.
-
8
Clean and dry your pot. Add 3 tablespoons of oil and 1 tablespoon of the saffron water to the bottom, swirling to coat.
-
9
If making bread or potato Tahdig, place a layer of lavash or thin potato slices at the bottom of the pot now.
-
10
Gently spoon the herb-rice mixture into the pot, forming a pyramid shape. Using the handle of a wooden spoon, poke 5-6 holes through the rice to the bottom to allow steam to escape.
-
11
Cover the pot with a tight-fitting lid wrapped in a clean kitchen towel (Damkoni) to absorb excess moisture. Cook on medium-high heat for 5-7 minutes to set the crust.
-
12
Lower the heat to the lowest setting. Drizzle the remaining oil/butter and the rest of the saffron water over the rice. Cover again and steam for 45-50 minutes.
-
13
Once finished, remove from heat. To serve, gently fluff the top rice onto a platter. Carefully remove the crispy Tahdig from the bottom and serve it on the side or on top of the rice.
💡 Chef's Tips
Use the freshest herbs possible; dried herbs can be used in a pinch but won't provide the same vibrant green color or aroma. Always use a non-stick pot or a well-seasoned cast iron pot to ensure the Tahdig releases cleanly. Do not skip the rice soaking step, as it prevents the long grains from breaking during the parboiling process. When chopping herbs, use a sharp knife and avoid a food processor, which can bruise the leaves and make them soggy. If your Tahdig isn't releasing, place the bottom of the hot pot in a sink of cold water for 30 seconds to 'shock' it loose.
🍽️ Serving Suggestions
Serve traditionally with 'Mahi Sefid' (White Fish) or pan-fried Seabass for a classic Nowruz meal. Pair with a side of 'Salad Shirazi' (diced cucumber, tomato, and onion) for a refreshing crunch. Include a bowl of thick Greek yogurt or 'Maast-o-Khiar' (yogurt with cucumber and mint). Serve with Torshi (Persian pickled vegetables) to provide an acidic balance to the buttery rice. A glass of 'Doogh' (savory yogurt drink with dried mint) is the perfect traditional beverage pairing.