Sabzi Polo (Persian Herb Rice)
Sabzi polo is a tender, buttery, and fluffy Persian herb rice dish steamed with herbs and topped with a crispy flatbread tahdig crust!
- Prep time
- 15 min
- Cook time
- 32 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup basmati rice
- 1 tsp kosher salt
- 2 cup chopped mixed herbs ((See Note 1))
- 1 pc lavash or tortilla
- 4 tbsp butter (melted)
- 1/2 tsp advieh
Instructions
- 1
Chop fine equal parts flat leaf parsley, cilantro, dill and chives. Set aside.
- 2
Rinse the rice with cold water until it runs clear using a sieve. Drain and set aside.
- 3
Bring 6 cups of salted water to a boil and add the rice. Cook for 12 minutes and then drain again using a sieve. Mix the rice and herbs together in a bowl.
- 4
Mix the melted butter and advieh spice blend together. To the same pot add 2 tablespoons of the melted butter. Place a large piece of lavash bread or burrito size flour tortilla (See Note 2) in the bottom of the pot.
- 5
Top the bread with the herb rice and then drizzle the remaining 2 tablespoons of melted butter. Using the handle of a wooden spoon, poke a few holes in the rice, without hitting the tahdig layer (bread). This allows the steam to escape. Cover and over low heat steam for 20 minutes.
- 6
Run a rubber spatula around the inside of the pot to release any food that's sticking to the sides.Place an appropriate-sized serving platter over the top of the pot. Quickly and confidently, flip the pot and platter over. There will be a swishing sound as the tahdig releases. You can watch the process in my other Persian Tahdig recipe video.Alternatively, use a large spoon and scoop the rice onto a platter. Gently remove the tahdig whole or in pieces, and serve it on the side or over the top of the rice.