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Israeli Persian Rice with Herbs and Fava Beans
Sabzi Polo Mahi
A vibrant and aromatic Persian-Jewish New Year's dish, featuring fluffy basmati rice infused with fresh herbs and tender fava beans, often served with fish.
ð§ ææ
- 2 cups Basmati rice(rinsed thoroughly)
- 3 cups Water
- 1 tbsp Salt
- 1 cup Fava beans(fresh or frozen, shelled)
- 0.5 cup Fresh parsley(chopped)
- 0.5 cup Fresh dill(chopped)
- 0.25 cup Fresh cilantro(chopped)
- 0.25 cup Fresh chives(chopped)
- 0.5 tsp Turmeric
- 3 tbsp Butter or oil
- 6 portions Optional: Fish fillets (e.g., sea bass or cod)
- pinch Optional: Saffron threads(bloomed in hot water)
ðšâð³ äœãæ¹
- 1
Soak the rinsed basmati rice in water for at least 30 minutes. Drain well.
- 2
In a large pot, bring 3 cups of water and 1 tbsp salt to a boil. Add the drained rice and cook for 5-7 minutes until it's slightly softened but still firm. Drain the rice.
- 3
If using fresh fava beans, blanch them in boiling water for 2-3 minutes, then shock in ice water and slip off the outer skins. If using frozen, they can be added directly.
- 4
In a bowl, combine the drained rice with all the chopped fresh herbs (parsley, dill, cilantro, chives), fava beans, and turmeric. Mix gently.
- 5
Melt butter or heat oil in the same pot over medium-high heat. You can add a pinch of turmeric to the oil for color.
- 6
Carefully spoon the rice mixture into the pot, creating a mound. Poke a few holes in the rice with a skewer or the handle of a wooden spoon to allow steam to escape.
- 7
Cover the pot tightly with a lid. You can place a clean kitchen towel between the pot and the lid to absorb excess moisture and prevent it from dripping back onto the rice. Reduce heat to low and steam for 30-40 minutes, or until the rice is fluffy and cooked through. For a crispy bottom layer (tahdig), you can increase the heat slightly for the last 5-10 minutes.
- 8
If serving with fish, season the fish fillets with salt, pepper, and a pinch of turmeric. Pan-fry or bake them until cooked through.
- 9
Gently fluff the rice with a fork. If using saffron, drizzle the bloomed saffron water over a portion of the rice for color and aroma.
- 10
Serve the Sabzi Polo Mahi hot, with the fish on the side.
ð¡ ããã®ã³ã
- âThe key to fluffy rice is to rinse it thoroughly to remove excess starch.
- âDon't overmix the rice and herbs, as this can make the rice mushy.
- âThe tahdig (crispy bottom layer) is highly prized; ensure the heat is right to achieve it without burning.
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- Add a tablespoon of rosewater to the rice for a floral aroma.
- Incorporate finely chopped leeks or spinach along with the other herbs.
- Serve with a side of yogurt or a simple cucumber and tomato salad.