Persian ‘Sabzi’ Polo (Fresh Herby Rice)
Sabzi Polo is a delicious and traditional Persian rice dish typically enjoyed during Nowruz celebrations (this year falling on 20th March at 3.06am GMT).
Serves 4
Ingredients
1 cups fresh flat leaf parsley, washed, stalks removed & finely chopped
1 cup fresh coriander, washed, finely chopped
1/4 cup fresh (washed and finely chopped) or 4 tbsp dried fenugreek
Optional extras for added flavour: 1/3 cup fresh or dried dill weed and a few sprigs of chives, finely chopped, 2 garlic gloves, finely diced.
2 cups rice, washed and drained
1 tsp sea salt
Coconut oil or olive oil or plant-based butter
Pinch of saffron mixed with a few tbsp of hot water, leave to one side
To make Tadic (crispy bottom), you can use potatoes, rice or bread. To make potatoes or bread, simply use 1 medium potato, peeled and thinly sliced or a couple of pieces of bread or a thin wrap to create the crispy bottom. See method below.
Method
Rinse the rice under cold water until the water runs clear. Soak the rice in water with a pinch of salt for at least 30 minutes before cooking.
Wash the fresh herbs thoroughly and finely chop them. You can use a food processor for this step if preferred.
Drain the rice and put in a saucepan to cook with enough water to cover the rice with 1 tsp salt and a little oil. Once the rice comes to boiling point, drain the rice in a colander, add in the fresh herbs and garlic (if using) making sure rice and herbs are well combined.
To make Tadic, in the same saucepan which you just partially cooked the rice, add oil or butter over medium heat, a pinch of salt and a tbsp of your saffron water and then add your chosen ingredient to make your tadic with and leave it to cook for 2-3 minutes.
Add a 1/4 cup of water over the top of the rice and herb mixture, another drizzle of oil, pinch of salt and saffron water and after 2 minutes, turn heat down, cover the pot with a tight-fitting lid and either clean tea towel or paper kitchen towels tightly so no edges come into contact with the hob and simmer for about 20-25 minutes, or until the rice is cooked through and tender.
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 5-10 minutes to steam.
Before serving, gently fluff the rice with a fork to separate the grains.
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 and you have the crisp bottom on the top of your plate now.
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.
