Sabzi Polow

 Persian New Year (Nowruz) celebrates the arrival of spring (Bahar) with all its beauty, greenery, and blossoms. It's a time when traditional dishes are prepared with fresh herbs that symbolize renewal and new life. سبزی پلو Sabzi polow is one of the most beloved of these dishes, typically served with smoked white fish (mahi doodi) or crisp pan-fried fish.

I shared a recipe for sabzi polow ba mahi last year, here, but this new variation was born from my desire to create a version where every grain of rice and every chopped herb blends together seamlessly. Along with plenty of fresh green herbs, I added 2-3 tablespoons of dried parsley, leek, and dill to deepen the flavor and give the rice more aroma.

Sabzi Polow (Herbed Persian Rice)

Ingredients

Serves 4-6

-2 1/2 cups of long-grain rice

-1 cup of chopped parsley

-1 cup of chopped dill

-1 cup of chopped scallions or leek (green parts only)

-1 cup of chopped coriander 

-2-3 tablespoons dried mixed herbs for sabzi polow (optional)

-4 cloves of garlic, peeled (optional)

-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water

-Salt
Vegetable oil or olive oil


Method:

1. Clean the fresh herbs, wash them, and finely chop by hand or in a food processor. Mix well and set aside. 
2. Wash the rice and soak it in 6 cups of salted water for two hours. 
3. In a non-stick heavy pot, bring 6 cups of water to a boil. 
4. Drain the soaked rice and add it to the boiling water. Boil over medium-high heat for about 7 minutes, until the grains are soft on the outside but firm in the center.  
5. Drain the rice using a colander and rinse briefly with cool water. 
6. Wash and dry the pot, then return it to the stove over medium heat. 
7. Add 4 tablespoons of oil. Begin layering the rice, then layer with the chopped herbs. Sprinkle a little of the dried herb mix between each layer to distribute evenly. 
8. Tuck the garlic cloves into the rice and make a few holes with the bottom of a spatula to help steam circulate. 
9.  When the rice begins to steam, drizzle the liquid saffron over the top, then add 2 tablespoons of oil and 1/4 cup of water. 
10. Reduce the heat to medium-low, cover, and cook for about 45-50 minutes. 
11. Serve the sabzi polow on a platter alongside fried or smoked fish.

Enjoy and Eid Mobarak!