Persian Herb Rice

Basmati rice with herb called Sabzi Polo

Persian rice is usually cooked in a pan with crispy bottom

Ingredients

• Basmati rice 5 cups

• Herbs 1 bunch each (dill, parsley, Italian parsley, coriander, green onion, etc.)

• Salt

• Oil

• Saffron juice (optional)

Directions

1. Wash rice lightly and soak in salted water for more than 30 minutes

2. Drain the rice in a colander

3. Remove the thick stems of the herbs, wash and wipe dry.

4. Chop the herbs very fine (or use food processor) and mix all the herbs

5. Boil about 2L of water with 1.5tbsp of salt, and add rice

6. Cook for 10 min on middle heat

7. Drain the rice (half cooked)

8. In a large pan, put some oil and add 1/3 of the rice

9. Spread 1/3 of the herbs on 8

10. Repeat and make 3 layers of rice and herbs in turn

11. Put a piece of cloth or paper towel under the lid and cover the pan

12. Cook 10 min on high heat, then 30 min on low heat. Do not open the lid.

13. Turn over the pan to take out the rice on a large plate.

14. Add saffron juice

Notes

• Crispy bottom is called Tadik, and can be removed and served separately.

• Saffron juice = grind a small amount of saffron with some sugar, and add a small amount of hot water and leave for a while

• Basmati rice is long grain, and much less starchy and dry than Japanese rice

• Sabzi polo is typically served with fish on Persian New Year's Day

• My article https://wjwn.org/home-cooking-from-around-the-world/v0737/