Sabzi Polow — Fragrant Herbed Rice
The real prize in this dish is the tahdig — crunchy, crackly and saffron-tinged!
A Nowruz feast is not complete without this herb-scented rice dish — in fact this recipe is part of a full Nowruz feast — find the complete menu here. With its verdant hues, it offers a peek into spring and renewal after a long winter. It is also the perfect accompaniment for fish.
The chopping of the herbs is also a bit of a labour of love; but please don’t use a food processor, it will make the herbs watery. Hand chopping with a sharp knife should really be the only way to go. Get your family or friends around your table and get them to help with the cleaning, washing, drying and organising of the herbs!
The real prize in this dish is the tahdig — that crunchy, crackly saffron-tinged rice at the bottom of the pot.
Ingredients
- 2 cups basmati rice
- ¼ cup sea salt
- 2 tsp saffron strands, crushed to a powder in a pestle and mortar
- 1 cup finely chopped Italian flat leaf parsley, leaves only
- 1 cup finely chopped cilantro, both leaves and stalks
- 1 cup finely chopped scallions, green parts only
- 1 cup finely chopped dill, leaves only
- 1 shallot minced (approximately 1 tbsp)
- 3 tbsp grapeseed oil or other neutral oil
- 3 tbsp salted butter
Preparation
Place the rice in a large bowl and wash and rinse several times, until the cloudy water runs clear. The cover with water and soak in water for a minimum of 1 hour and up to 4 hours. Then drain the rice.
In a large stockpot, bring 8 cups of water to a boil. Add the rice and the salt, decrease the heat to a gentle boil, and boil the rice for 10-13 minutes, testing for doneness after 10 minutes — a grain should break easily between your finger and thumb. Once done, drain the rice through a fine mesh colander. Transfer the rice to a large mixing bowl. Scoop out 1 cup of cooked rice and set aside.
Whisk the powdered saffron with ¼ cup of water in a small bowl. Set aside.
Mix the parsley, cilantro, scallions, dill and shallot in a small bowl. Set aside.
To a large non-stick pot add the oil, butter, half of the saffron water, and the single reserved cup of rice. Mix gently but well, ensuring that each grain is coated with oil, butter and saffron water. Form an even layer of saffron-infused rice (it should be about ¾-inch thickness. Add one third of the herb mixture, then one third of the remaining rice, and repeat this process, alternating between herbs and rice, forming a pyramid shape. Using the handle of a wooden spoon, poke 4-5 holes into the rice for the steam to travel through, so the rice has room to steam, but don’t pierce all the way to the bottom of the pot. Place a paper towel or clean tea cloth on top of the pot and seal shut with a lid. If using a tea cloth, make sure to tie the corners of it on top of the pot’s lid and away from the heat source.
Set the covered pot over medium-high heat and cook for 7 minutes, then decrease heat to low and cook for 20 more minutes. Then remove the pot from the burner and allow it to rest for 10 minutes. Do not open the lid throughout the process, or else the steam will escape.
When ready to serve, place a flat platter over the pot, and carefully flip the rice onto it, which will allow tahdig — the crunchy, saffron rice — to sit on top. Using a fork, very gently mix the rice and greens layers together. Drizzle with the remaining saffron water and serve.
Yield: Makes 4 servings
Shayma Owaise Saadat is a food writer and chef. She lives in Toronto with her husband and son. You can follow her culinary journey at www.shaymasaadat.com or on Instagram at @SpiceSpoon.
