‘Sabzi Polou’ is Persian rice with herbs that is commonly accompanied by fish. We like Sabzi Polou at any time of the year- not just at our Baha’i celebration of Naw-Rúz when it is a Beech family tradition. The following recipe should serve 4-5 people.
Chopped fresh fenugreek, coriander, dill, chives and parsley- sufficient to fill small cup when chopped
2 cups basmati rice
Vegetable Oil, Salt to taste
1. Rinse rice in pan, carefully pouring out the ‘cloudy’ water (this will avoid the rice going sticky)
2. Add 4 cups of fresh water, 1 teaspoon salt and 2 teaspoons of vegetable oil to the rice in the pan
3. Boil for around 15 minutes, until rice is par-boiled
4. Drain rice in a colander.
5. Cover the bottom of the pan with a few teaspoons of cooking oil
6. Put the par-boiled rice back into the pan, if possible heap it in the middle (Don’t know why-it seems to cook better…).
7. Add chopped herbs- ‘folding in’ gently to avoid ‘mushing’ rice
8. Wrap the pan lid with a muslin-type cloth and cover
9. Cook on a low heat for a further 30 minutes or so
Ideally it should become crunchy at the bottom, forming what the Iranians call ‘tahdiq’. You should be able to turn over the pan onto a tray so that the rice ‘pops out’ in an aesthetically-pleasing round pan shape. Serve with fish.