Sabzi Polo60 mins
- Serves 4
- World flavours
- Cook: 60 mins
Celebrate the Spring with this Sabzi Polo (Herb rice), a Persian classic. This delicious dish combines fragrant fresh herbs with fluffy Tilda Grand Extra Long Basmati and topped with a crunchy crust. Served with fried fish. Courtesy of Ayesha Razak.
- 3 cups Tilda Grand Extra Long Basmati Rice
- 1 teaspoon saffron, ground
- 1 cup coriander, finely chopped
- 1 cup parsley, finely chopped
- 1 cup dill, finely chopped
- 4 spring onions (white and pale green parts only), chopped
- 5 small pieces unsalted butter
- 3-4 tbsps sunflower oil
- 2 tbsps greek yoghurt (optional)
- Add salt to taste
Rinse rice to remove starchy, cloudy water. Do this until water becomes clear (around 6-7 times). Soak rice in water for 1 hour with a handful of salt.
Parboil rice for 5-6 mins with ¼ cup salt. The rice should float to the surface once it is done. Drain and rinse under cold water.
Meanwhile make saffron water by mixing 1 tsp ground saffron with 3 tbsp hot water.
Take 6 tbsps of parboiled rice and mix with 2 tsps off saffron water and 2 tbsps yoghurt. Mix until it is all combined and forms a vibrant yellow colour. Set aside.
Next add the coriander, parsley, dill and spring onion to the remaining rice. Mix until it is well combined.
To a large pot, add 3-4 tbsps sunflower oil to cover the base.
Then add the rice mixed with saffron and yoghurt to cover the base.
Top with the rice mixed with herbs.
Poke a few holes in the rice (do not hit the bottom of the pot). This will help the rice to steam.
Then add the remaining saffron water and pour carefully in a spiral to colour the rice.
Seal the pot with foil and cover with a lid. Cook for 10 -15 mins on a medium heat.
After 10 mins, uncover and add the butter to the rice.
Seal and cover again and cook on a low heat for 30- 35 mins.
Let the rice sit for 10mins, then carefully tip over the pot on a plate.
Gently crack the crispy tahdig, serve and enjoy.