Sabzi Polo Recipe
by Shahnaz Shahinfar (Tara Ahmadinejad’s Mom)
Serves 8
Ingredients
- 2 cups of white, Basmati rice
- Water
- 1/2 stick of butter
- Fresh garlic
- 1 cup EACH of de-stemmed and finely chopped cilantro, parsley, chives, and dill
- A couple pinches of ground saffron steeped in 2 tablespoons of hot water (the mixture should be a bright orange color) (optional)
- 2 tablespoons of dried fenugreek leaves (optional)
- Canola oil (cooking oil)
- Salt
Supplies
Large bowl, colander, large heavy-bottom non-stick pot, knife, wide spatula for serving the rice
Recipe Steps
- Rinse the rice three times, and then soak the rice in salt water, overnight (or some amount of time later if you can't wait that long)...
- Boil water with a bit of oil so the rice won't get sticky.
- Once the water boils, mince 2-3 cloves of garlic into the water, and add the dried fenugreek leaves
- Add the rice and let it boil. Before the rice is finished cooking, add all the herbs so they can boil with the rice for a few minutes before the rice is ready. The rice is "ready" when it's al dente -- when it's just cooked all the way through, but not mushy. NOTE: You can set aside some of each of your herbs to layer into the rice later, when you steam the rice.
- Strain everything from the pot into a colander.
- Add a generous amount of oil to cover the bottom of that same big pot you've just emptied. Add half of the steeped saffron (i.e. a smidge of saffron mixed with about a tablespoon of hot water) to the oil.
- Add your strained rice and herbs mixture to the pot, and stick the handle of a wooden spoon into the rice a few times to create air valves for the steam. If you have set aside some fresh herbs earlier, you can layer them in with the rice, row by row, to add more color to your rice.
- Cut the half stick of butter into chunks and add on top of the rice, along with two to three cloves of garlic, and the remaining steeped saffron liquid.
- Cover the pot with a paper towel or towel, and cover.
- Put on high heat for 1 minute, and the medium heat for about 30-40 minutes.
- You know when the rice is ready when...the paper towel is wet, OR when you lick your finger and quickly touch the side of the pot and hear a little sizzle. However, this is a risky move, because you might burn your finger. But if you do it, know that that sizzle sound means that the tahdig is ready.
Notes
Tahdig is the crispy rice that forms at the bottom of the pot, and it is really really good.
When it's ready, you can try to turn it upside down so the tahdig is on top. Or you can just serve from the pot, but make sure you dig down for some delicious tahdig!
Traditionally served with fish. Add lime or lemon for the real deal.
When it's ready, you can try to turn it upside down so the tahdig is on top. Or you can just serve from the pot, but make sure you dig down for some delicious tahdig!
Traditionally served with fish. Add lime or lemon for the real deal.