This Sabzi Polo recipe is another flavour packed meal, typically served on special occasions in any Iranian household. Pair it with Tamarind fish or any grilled fish of choice and you have yourself a feast to remember!
Serves : 6
Prep Time : 15 MINUTES
Cooking Time : 1 HOUR
Ingredients
Method
– Mix all the herbs and garlic together in a bowl and set aside.
– Bring a large pot of salted water to a boil, and add 2 tablespoons of the vegetable oil and the rice.
– Boil for 5 – 7 minutes. Drain the rice and rinse under cold water to stop the cooking process.
– Using a kitchen towel, dry the inside of the pot and place over medium heat. Melt the butter and pour in a generous amount of rice, enough to coat the bottom of the pot.
– Mix in the yogurt and saffron and spread evenly at the base of the pot.
– Spread one third of the partially cooked rice in a single layer and top with the mixed herbs, Repeat this layering process until all the rice and herbs are in the pot, and using a spatula, move most of the rice towards the middle of the pot to create a mound.
– In a small cup, mix 1/2 cup of hot water with the remaining butter and saffron and pour over the rice.
– Wrap the lid with a clean tea towel and seal the pot tightly. Reduce the heat to low and cook for an additional 45 minutes.
– Pour onto a serving dish and top with the crispy rice crust that forms at the base of the pan.
– Serve with grilled fish of your choice (best with any white fish such as sea bass, sea bream or a grilled salmon).
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