Persian ‘Sabzi’ Polo (Fresh Herby Rice)
This is a simply yet fresh and nutritious Persian dish.
Serves 4
Ingredients
2 cups fresh flat leaf parsley, washed & stalks removed, finely chopped
2 cups fresh coriander, washed, finely chopped
1/4 cup fresh (washed and finely chopped) or dried fenugreek
2 cups rice, washed and drained
1 tsp sea salt
1 tbsp coconut oil or olive oil
Pinch of saffron
Method
Wash and drain the rice
In a medium size saucepan, boil the rice in water (enough to cover the rice) with 1/2 tsp of sea salt and bring to boil.
Cook rice for additional 5 minutes, until rice is al-dente, before draining (put a bowl under the strainer so you keep about 1/4 cup of the boiled rice water)
Whilst the rice is in the strainer, mix in well ALL the fresh herbs
Back in the saucepan, over a medium heat, add the starchy rice water, the oil, 1/2 tsp sea salt and the pinch of saffron until heated
If you want a crispy bottom/tadik, add thin slices of potato (take 1 medium potato, peel it, wash it and finely slice it) to the bottom of the pan and leave for 5 minutes before adding the herby rice
Put the pan back on heat and make a small well in the middle of the rice mix (using a spoon or the handle of a clean wooden spoon), add an additional 2 tbsp water and 1 tbsp oil and a small pinch of saffron
Cover the pan with a lid that is covered well with a paper towel or clean tea towel/cloth and leave to simmer on a low heat for 30 minutes
In the last 5 minutes, turn the heat up so you start to bake and crisp up the bottom of the pan (the potatoes which makes the crispy bottom/tadic)
Once ready, remove the lid, carefully put a clean serving plate on top of the pan and with oven gloves, turn the pan over so the whole rice dish comes out in one piece
Serve with sautéed lemon & saffron tofu or smoked tofu and a salad mixed with avocado (for extra plant-based protein), drizzled over with a lemon and olive oil dressing.
