Sabzi Polow

Sabzi Polow, a classic Persian dish, is a fragrant and herb-infused rice recipe that offers a vibrant burst of flavor and color. This aromatic masterpiece combines fluffy basmati rice with a medley of fresh herbs like dill, parsley, cilantro, and chives, layered to perfection with hints of saffron and minced garlic for an irresistible depth of taste. The option to create a golden, crispy tahdig crust at the bottom—a hallmark of Persian cooking—makes this dish truly extraordinary. Perfect as a show-stopping side or a centerpiece meal, Sabzi Polow pairs beautifully with roasted meats or a squeeze of fresh citrus for a zesty finish. Whether you're hosting a Persian New Year (Nowruz) celebration or craving a taste of traditional Persian cuisine, this recipe is a must-try for its bold flavors, captivating textures, and visual appeal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 cup Fresh dill, chopped
• 1 cup Fresh parsley, chopped
• 1 cup Fresh cilantro, chopped
• 1 cup Fresh chives or green onions, chopped
• 2 Garlic cloves, minced
• 3 tablespoons Butter or ghee
• 0.25 teaspoons Saffron threads
• 3 tablespoons Warm water
• 2 teaspoons Salt
• 3 tablespoons Vegetable oil
• 1 Potato, peeled and sliced (optional for tahdig)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water with 1 teaspoon of salt for 30 minutes, then drain.

Step 2

Meanwhile, chop the fresh dill, parsley, cilantro, and chives finely. Set aside.

Step 3

Dissolve the saffron threads in 3 tablespoons of warm water and let steep for at least 10 minutes.

Step 4

Bring a large pot of water to a boil. Add 1 teaspoon of salt and the drained rice. Parboil the rice for 5-7 minutes until it is slightly soft but still firm in the center. Drain and set aside.

Step 5

In a large non-stick pot, add 2 tablespoons of vegetable oil. If making tahdig, place the sliced potato in a single layer at the bottom of the pot.

Step 6

Layer the rice and the chopped herbs in the pot, starting with a layer of rice, followed by a layer of herbs. Continue until all the rice and herbs are used up, ending with a layer of rice. Sprinkle the minced garlic between the layers for extra flavor.

Step 7

Drizzle the saffron water, melted butter or ghee, and the remaining 1 tablespoon of vegetable oil over the top.

Step 8

Using the handle of a spoon, poke a few holes into the rice to allow steam to escape.

Step 9

Cover the lid with a clean kitchen towel to catch condensation and place it tightly on the pot. Cook the rice on medium-high heat for 5-7 minutes to develop the tahdig crust at the bottom.

Step 10

Reduce the heat to low and let the rice steam for 30-40 minutes until fully cooked and aromatic.

Step 11

Serve the Sabzi Polow on a large platter, being careful to scoop the rice without disturbing the tahdig. Flip the crispy tahdig onto a separate plate and serve alongside the rice.

Nutrition Facts

Serving size	(1313.2g)

Amount per serving	% Daily Value*
Calories	803.0

Total Fat 6.6g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4958.9mg	0%
Total Carbohydrate 160.6g	0%
Dietary Fiber 21.8g	0%
Total Sugars 8.5g
Protein 34.1g	0%

Vitamin D 0IU	0%
Calcium 830.4mg	0%
Iron 30.9mg	0%
Potassium 3140.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.1%

Protein: 16.3%

Carbs: 76.6%