Rice > Iranian

Sabzi Polo with Pomegranate Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 bunch fresh dill, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 1/2 cup vegetable oil
- 1/4 cup butter
- 1/4 cup pomegranate molasses
- 1/2 cup pomegranate seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water

Special equipment needed:
- Large pot with lid
- Colander
- Serving platter

Step-by-step instructions:

1. Rinse the rice in a colander until the water runs clear.
2. In a large pot, bring 4 cups of water to a boil.
3. Add the rice to the boiling water and cook for 5 minutes.
4. Drain the rice in a colander and rinse with cold water.
5. In the same pot, heat the vegetable oil and butter over medium heat.
6. Add the chopped herbs, salt, and black pepper to the pot and sauté for 2-3 minutes.
7. Add the rice to the pot and stir to combine with the herbs.
8. Pour 1/4 cup of pomegranate molasses over the rice and stir gently.
9. Cover the pot with a lid and cook over low heat for 30-40 minutes, or until the rice is fully cooked.
10. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and transfer it to a serving platter.
12. Sprinkle pomegranate seeds over the rice.
13. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 60g
Protein: 5g
Fiber: 2g

Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil.
- Margarine can be used instead of butter.
- If pomegranate molasses is not available, substitute with 1/4 cup of honey mixed with 1/4 cup of lemon juice.

Variations:
- Add 1 cup of cooked chickpeas to the rice for added protein.
- Substitute the herbs with spinach or kale for a different flavor profile.
- Add 1/4 cup of chopped walnuts to the rice for added texture.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a non-stick pot to prevent the rice from sticking to the bottom.
- Fluff the rice with a fork after cooking to prevent clumping.

Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water to prevent drying out.

Presentation ideas:
- Serve the rice on a large platter with a sprinkle of pomegranate seeds and chopped herbs.

Garnishes:
- Pomegranate seeds
- Chopped herbs

Pairings:
- Grilled chicken or fish
- Roasted vegetables

Suggested side dishes:
- Yogurt cucumber salad
- Roasted eggplant dip

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently.
- If the rice is too wet, remove the lid and cook over low heat for a few more minutes.

Food safety advice:
- Make sure to cook the rice fully to prevent foodborne illness.

Food history:
- Sabzi Polo is a traditional Persian rice dish that is typically served during the Persian New Year.

Flavor profiles:
- The rice is fragrant and flavorful with a combination of fresh herbs and sweet-tart pomegranate molasses.

Serving suggestions:
- Serve the rice as a main dish or as a side dish with grilled meat or vegetables.

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Region: Iranian

Taste: Tangy, Sweet, Savory, Herbal, Aromatic