Sabzi Polo: Persian Herb Rice for Nowruz

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Rinse the basmati rice at least three times, until the water runs clear.
2. Mix all the chopped herbs in a large bowl and set aside.
3. Fill a large non-stick pot with water, cover and bring to the boil over high heat.
4. Once boiling, add the salt and stir. Add the rinsed rice, bring back to the boil and cook for 7 to 8 minutes, until the grains are soft outside but still firm inside.
5. Drain the rice in a colander and rinse with cold water to stop the cooking.
6. Fold the herbs into the rice in the colander gently with a spatula.
7. Return the pot to medium heat and make sure it is dry. Pour in half the oil and heat it.
8. When the oil shimmers, lay the lettuce leaves over the base of the pot.
9. Spoon the rice and herbs back into the pot and flatten the top. Make 5 holes in the rice with the end of a spoon.
10. Pour ⅓ cup of water around the edges. Wrap the lid in a clean towel, cover the pot and steam on medium-high heat for 15 minutes, until steam comes out from the bottom of the pot.
11. Pour the remaining oil over the rice, cover and steam on medium-low heat for 20 to 30 more minutes.
12. Turn off the heat and rest the rice for 5 minutes. Place a platter over the pot and flip so the tahdig is on top. Or scoop the rice onto a platter and arrange the tahdig around it.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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