Rice with soft spring herbs

Rice with soft spring herbs

Sabzi polow

By
From
Saraban
Serves
6
Photographer
Mark Roper

This vibrant green rice dish is wonderful all year round, but is at its best in spring, when fresh herbs – sabzi – are abundant once again. Sabzi polow is especially popular over the Persian New Year when it is traditionally served with fried fish. Saffron can also be used to give this dish a glorious finishing touch.

Ingredients

Quantity Ingredient
water
300g basmati rice
2 tablespoons sea salt
70ml vegetable oil
1/2 cup finely snipped chives
1/2 cup finely shredded flat-leaf parsley leaves
1/2 cup finely shredded dill sprigs
1/2 cup finely shredded coriander leaves
40g unsalted butter, melted
1 large garlic clove, lightly crushed

Method

  1. Wash the rice thoroughly, then leave it to soak in a generous amount of lukewarm water for 30 minutes. Swish it around with your fingers every now and then to loosen the starch.
  2. Strain the rice, rinsing it again with warm water. Bring 2 litres water to a boil in a large saucepan. Add the salt and stir in the strained rice. Return the water to a rolling boil and cook, uncovered, for 5 minutes. Test the rice by pinching a grain between your fingers or by biting it. It should be soft on the outside, but still hard in the centre. Strain the rice and rinse again with warm water. Toss it several times to drain away as much of the water as you can.
  3. Return the saucepan to a medium heat and add the oil and 2 tablespoons water. As soon as the oil begins to sizzle, spoon in enough rice to cover the base of the saucepan in a thin layer. Gently toss the remaining rice with the chopped herbs and spoon it into the pan, building it up into a pyramid. Use the handle of a wooden spoon to poke 5 or 6 holes down through the rice to the base of the pan to help it steam. Mix 2 tablespoons warm water into the melted butter and drizzle this over the rice. Sit the garlic on top of the rice. Wrap the saucepan lid in a clean tea towel and cover the pan as tightly as you can.
  4. Leave the pan on a medium–high heat for a 2–3 minutes until the rice is visibly steaming – you will see puffs of steam escaping from the edges of the pan. Turn the heat down to low and leave the pan alone for 40 minutes. Resist the temptation to peek, as this releases the steam and affects the cooking time. The rice can actually sit quite happily over the lowest possible heat for another 20 minutes or so.
  5. When ready to serve, sit the saucepan in a little cold water in the sink; the sudden change in temperature creates a surge of steam that ‘shocks’ the rice and makes it shrink from the sides, which loosens the crusty bottom.
  6. To serve, invert the pan onto a warm serving platter so that the rice plops out as one glorious, golden-capped mound. Otherwise, spoon the rice into a warm serving dish and when you reach the crispy base, lift it out and drape it over the rice. It doesn’t matter in the slightest if the tah-deeg breaks. Alternatively, present it on a separate plate.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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