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Sabzi Polo

  • 31 - 60 Minutes
  • Medium
  • 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

  1. 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.
  2. 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.
  3. Meanwhile make saffron water by mixing 1 tsp ground saffron with 3 tbsp hot water.
  4. 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.
  5. Next add the coriander, parsley, dill and spring onion to the remaining rice. Mix until it is well combined.
  6. To a large pot, add 3-4 tbsps sunflower oil to cover the base.
  7. Then add the rice mixed with saffron and yoghurt to cover the base.
  8. Top with the rice mixed with herbs.
  9. Poke a few holes in the rice (do not hit the bottom of the pot). This will help the rice to steam.
  10. Then add the remaining saffron water and pour carefully in a spiral to colour the rice.
  11. Seal the pot with foil and cover with a lid. Cook for 10 -15 mins on a medium heat.
  12. After 10 mins, uncover and add the butter to the rice.
  13. Seal and cover again and cook on a low heat for 30- 35 mins.
  14. Let the rice sit for 10mins, then carefully tip over the pot on a plate.
  15. Gently crack the crispy tahdig, serve and enjoy.