SABZI POLO (PERSIAN HERBED RICE)
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig - a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.
Provided by Melissa Clark
Categories side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
- In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
- In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
- In a medium bowl or pot, melt 4 tablespoons butter; reserve.
- In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
- Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
- Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
- Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
- Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
- Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
- Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
- Taste rice for doneness. If needed, gently stir in more salt.
- To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Rice Bean Spring Dill Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
- If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
- Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
- Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
- Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
- Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.
PERSIAN SABZI POLO (HERB RICE WITH FAVA BEANS)
This is a Persian dish which I often make for my husband. It will taste much better if you use fresh herbs. It also goes very well with either fish or chicken. Hope you like it.
Provided by GONDWANA
Categories Rice Side Dishes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- In a large saucepan bring water to a boil. Rinse rice; stir into boiling water. Boil just until rice rises to the surface of the water. Drain rice and return it to the saucepan. Stir in the oil and water. Mix in the dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt and pepper.
- Cook the rice over medium heat for 5 minutes.
- Reduce heat to the lowest setting. Cover and simmer for 40 to 45 minutes. Note: It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 44.7 g, Fat 3.1 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 214.1 mg, Sugar 0.1 g
SABZI POLO (AROMATIC HERB RICE)
Serve this Persian rice as part of a sharing meal with family and friends. It's ideal for a celebration, such as Iranian New Year
Provided by Sabrina Ghayour
Categories Side dish
Time 35m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Put all the ingredients, apart from the butter, in a large non-stick saucepan with a lid. Add 800ml cold water and mix well until the herbs are evenly distributed. Season generously with salt and pepper, dot the butter all over the top, put the lid on, and cook for 25-30 mins over a low-medium heat (use a low heat on a gas cooker) until the rice on top is cooked. Fluff up with a fork and serve. It's a bonus if you get a 'tahdig' (Persian for rice crust), which you can serve in pieces on top of the rice.
Nutrition Facts : Calories 391 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.46 milligram of sodium
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