Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1/4 cup of vegetable oil
- 1/4 cup of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of saffron
- 1/4 cup of hot water
- 1 bunch of fresh dill, chopped
- 1 bunch of fresh parsley, chopped
- 1 bunch of fresh cilantro, chopped
- 1 bunch of fresh chives, chopped
Special equipment needed:
- Large pot with a lid
- Small bowl
- Rice cooker (optional)
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
2. In a large pot, heat the vegetable oil and butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the turmeric, salt, and black pepper to the pot and stir well.
4. Add the rice to the pot and stir until the rice is coated with the onion and spice mixture.
5. Add 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
6. In a small bowl, dissolve the saffron in 1/4 cup of hot water.
7. After 20 minutes, remove the pot from the heat and pour the saffron water over the rice. Cover the pot with a clean towel and put the lid back on. Let the rice steam for another 10 minutes.
8. In a separate pot, bring a large pot of salted water to a boil. Add the chopped herbs to the pot and blanch them for 30 seconds. Drain the herbs and set them aside.
9. Once the rice is done steaming, fluff it with a fork and mix in the blanched herbs.
10. Serve the Sabzi Polo with your favorite protein or as a side dish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 17g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 430mg
Total carbohydrate: 45g
Dietary fiber: 2g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- You can use ghee instead of butter.
- You can use brown rice instead of basmati rice.
- You can use frozen herbs instead of fresh herbs.
Variations:
- You can add raisins and/or barberries to the rice for a sweet and sour flavor.
- You can add fried onions to the rice for a crunchy texture.
- You can add cooked lentils or chickpeas to the rice for extra protein.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Use a rice cooker if you have one to ensure perfectly cooked rice.
- Use a clean towel to absorb any excess moisture from the rice while it steams.
- Use a fork to fluff the rice instead of a spoon to avoid breaking the grains.
Storage instructions:
Leftover Sabzi Polo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat Sabzi Polo, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve Sabzi Polo in a large serving dish and garnish with fresh herbs.
Garnishes:
- Fresh herbs
- Fried onions
- Raisins
- Barberries
Pairings:
- Grilled chicken or fish
- Lamb kebabs
- Salad
Suggested side dishes:
- Yogurt dip
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and steam for a few more minutes.
- If the rice is too wet, remove the lid and towel and let it cook for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Sabzi Polo is a traditional Persian dish that is typically served during the Persian New Year (Nowruz) celebration.
Flavor profiles:
Sabzi Polo has a fragrant and savory flavor with hints of turmeric, saffron, and fresh herbs.
Serving suggestions:
Serve Sabzi Polo as a side dish with your favorite protein or as a main dish with a salad on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian