Sabzi Polo (Persian Herb Rice)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
114 kcal
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Course
Main Course
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Cuisine
Persian
Sabzi Polo (Persian Herb Rice)
Description
Sabzi Polo (Persian Herb Rice) starts by rinsing basmati rice thoroughly to remove excess starch. The rice is parboiled in boiling water until the grains are soft on the outside yet still firm in the center, then drained. Meanwhile, a combination of fresh chopped herbs—dill, chives, cilantro, and parsley—is prepared. This herb blend provides a bright, aromatic profile characteristic of this dish.
In a dry non-stick pot, vegetable oil is heated, and romaine lettuce leaves are laid on the bottom to prevent sticking and to create a golden crust layer during steaming. The rice and herbs are mixed and shaped into a mound with steam vents poked in the top to allow even cooking. Water is added around the edges, and the pot is covered (lid wrapped in a towel to catch condensation) and steamed over medium heat, allowing the rice to cook fully and absorb herb flavors.
Sabzi Polo is a fragrant side dish that pairs well with Persian stews or grilled meats. The fresh herbs infuse the rice with savory, green notes while the technique ensures fluffy and separate grains. The lettuce base and steaming method contribute to a slightly crispy bottom layer, prized in this style of rice.
If fresh dill is unavailable, substitute with dried dill at half the quantity. Green parts of leeks can replace chives if needed without significantly altering the flavor.
Ingredients
- 2 cups basmati rice
- 1 ½ cup dill Chopped (See Note #1, fresh
- ½ cup chive Chopped (See Note #2, fresh
- ½ cup cilantro Chopped, fresh
- ½ cup parsley Chopped, fresh
- ⅛ cup vegetable oil Plus 4 tablespoons
- 5-6 romaine lettuce leaves
Instructions
- Rinse Basmati rice at least three times. Set aside.
- Mix all the chopped herbs in a large bowl and set aside.
- Fill a large non stick pot with water, place over high heat, cover with a lid and bring water to boil.
- Once the water is boiling, pour the rinsed rice into the water and cook it for 7-8 minutes until the rice grain is soft on the outside but still firm on the inside.
- Drain using a colander and mix the herbs with the rice.
- Place the pot back on medium heat and make sure it's dry. Pour the vegetable oil into the pot and heat it.
- Once the oil is shimmery, place the lettuce leaves at the bottom of the pot to cover it.
- Scoop the rice and herbs back into the pot. Bring most of the rice to the middle, shaping it into a mound. Using the edge of a spatula, make 5 holes in the surface of the rice to let the steam out.
- Pour ½ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Place on medium heat and let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.
- Pour 4 tablespoons vegetable oil on the rice, cover, and steam for 20-30 more minutes on medium low heat.
- Serve warm with chicken or fish.
Notes
- Use fresh herbs for the best aroma; if unavailable, reduce dried dill quantity accordingly.
- Leek greens can substitute chives as a fresh herb option.
- Lettuce leaves at the pot bottom help form a desirable crisp layer on the rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 114kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 7mg | 0% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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