- 31 - 60 Minutes
- Serves 4
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.