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Sabzi Polo
A fragrant and vibrant herbed rice dish, Sabzi Polo is a staple in Afghan cuisine, especially during celebrations like Nowruz. It features basmati rice steamed with a generous mix of fresh herbs, often served with fish or meat.
đ§ Ingredienser
- 3 cups Basmati rice
- 3 tbsp Salt(divided, plus more for soaking)
- 1.5 cups Fresh cilantro, finely chopped
- 1 cup Fresh parsley, finely chopped
- 1 cup Fresh dill, finely chopped
- 0.5 cup Chives or scallions, finely chopped
- 3 cloves Garlic, minced
- 3 tbsp Vegetable oil
- 3 tbsp Butter or Ghee
- 0.25 tsp Ground saffron(optional, for tahdig)
- 4 tbsp Boiling water(for saffron)
đšâđł Instruktioner
- 1
Wash the basmati rice under cold water until the water runs clear. Soak the rice in cold water with 2 tablespoons of salt for at least 1 hour, or up to 4 hours.
- 2
While the rice soaks, finely chop all the fresh herbs (cilantro, parsley, dill, chives/scallions) and mince the garlic.
- 3
Bring a large pot of water to a rolling boil with the remaining 1 tablespoon of salt. Drain the soaked rice and add it to the boiling water. Cook for 6-8 minutes, until the rice is parboiled (tender on the outside, firm to the bite).
- 4
Drain the parboiled rice thoroughly in a colander. Rinse briefly with cold water to stop the cooking process.
- 5
Prepare the tahdig (crispy rice crust): In a non-stick pot, heat 1 tablespoon of oil and 1 tablespoon of butter/ghee over medium heat. You can optionally add a layer of lavash bread or potato slices at the bottom.
- 6
If using saffron, mix the ground saffron with 2 tablespoons of boiling water and let it bloom.
- 7
Gently scatter about one-third of the parboiled rice into the pot, followed by one-third of the herb mixture and minced garlic. Repeat layers until all rice and herbs are used, ending with rice.
- 8
Drizzle the remaining 2 tablespoons of oil and 2 tablespoons of butter/ghee over the rice. If using saffron, drizzle the saffron water over a portion of the rice for color. Poke several holes in the rice with a spoon handle to allow steam to escape.
- 9
Cover the pot tightly with a lid, placing a clean kitchen towel under the lid to absorb excess moisture. Cook over medium-low heat for 40-50 minutes, until the rice is fluffy and the tahdig is golden and crispy.
- 10
Gently fluff the rice and serve, inverting the pot to reveal the crispy tahdig if desired.
đĄ Proffstips
- âUsing a variety of fresh herbs is key to the authentic flavor of Sabzi Polo.
- âDo not overcook the rice during the parboiling stage, as it will continue to cook during steaming.
- âThe kitchen towel under the lid helps prevent condensation from making the rice soggy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Sabzi Polo is traditionally served with fried or baked fish (Sabzi Polow ba Mahi).
- Some variations include fava beans or lima beans mixed with the rice and herbs.