Sabzi Polo (Herbed Basmati Rice)

Follow our step-by-step guide on how to make Sabzi Polo (Herbed Basmati Rice).

1. Step 1

   To start, rinse your basmati rice by placing it in a medium bowl and covering it with lukewarm water.

2. Step 2

   Gently swish the rice with your fingers to activate the starches, then drain the water.

3. Step 3

   Repeat this rinsing process until the water runs clear, which usually takes about seven rinses.

4. Step 4

   Once rinsed, cover the rice with cold water, add a tablespoon of salt, stir gently, and let it soak for an hour.

5. Step 5

   After soaking, drain the rice without rinsing it again.

6. Step 6

   Next, prepare the saffron water.

7. Step 7

   Crush the saffron threads into a fine powder using a mortar and pestle.

8. Step 8

   Transfer the crushed saffron to a small bowl and add two tablespoons of boiling water.

9. Step 9

   Stir it well, cover the bowl, and set it aside to infuse.

10. Step 10

    Now, let’s boil the rice.

11. Step 11

    In a large nonstick pot, bring twelve cups of water to a rolling boil over medium-high heat.

12. Step 12

    Add four tablespoons of salt and stir until it dissolves.

13. Step 13

    Gently add the soaked rice, stirring carefully to avoid any splashes.

14. Step 14

    Keep a close eye on it to prevent boiling over.

15. Step 15

    Cook the rice until you see the first grain pop to the surface, then set a timer for four minutes.

16. Step 16

    Continue cooking, skimming off any foam that forms, until the rice is tender on the outside but still firm in the center, which should take about six to eight more minutes.

17. Step 17

    Once done, drain the rice in a colander and give it a quick rinse with lukewarm water to remove any excess starch.

18. Step 18

    Taste the rice, and if it’s too salty, rinse it again.

19. Step 19

    Set it aside to drain completely while you clean the pot.

20. Step 20

    In a large bowl, mix together the chopped parsley, cilantro, fresh dill, chives, and dried dill.

21. Step 21

    Gently fold in the drained rice, being careful not to break the grains.

22. Step 22

    This herb-infused rice will add a delightful flavor to your dish.

23. Step 23

    Now, let’s prepare the pot.

24. Step 24

    Heat the cleaned pot over medium heat and add grapeseed oil, one tablespoon of saffron water, and a pinch of salt.

25. Step 25

    Swirl the pot to coat the bottom and sides with this fragrant oil mixture.

26. Step 26

    Tear or trim the lavash bread to fit the bottom of the pot, creating a delicious tahdig layer.

27. Step 27

    Carefully mound the rice-herb mixture over the lavash in a pyramid shape, ensuring the bread is completely covered.

28. Step 28

    If you have garlic stalks, place them around the edges of the rice for added flavor.

29. Step 29

    Poke a few holes in the rice with the handle of a wooden spoon to allow steam to escape while cooking.

30. Step 30

    Cover the pot and cook until you see steam escaping from the sides of the lid and the tahdig begins to set, which should take about ten to thirteen minutes.

31. Step 31

    While that’s cooking, prepare the butter mixture by combining a quarter cup of boiling water with melted butter and the remaining saffron water in a small bowl.

32. Step 32

    Lay a kitchen towel on a heatproof surface to catch any condensation.

33. Step 33

    To check on your tahdig, gently tap the side of the pot with a wooden spoon.

34. Step 34

    If it sizzles, it’s time to remove the pot from the heat.

35. Step 35

    Carefully take off the lid and place it on the kitchen towel, ensuring no condensation drips back into the pot.

36. Step 36

    Wrap the towel around the lid to keep it warm and secure it so it doesn’t hang near the heat source.

37. Step 37

    Drizzle the butter mixture over the rice and cover it again with the towel-wrapped lid.

38. Step 38

    For that perfect crispy tahdig, place a heat diffuser on a burner over low to medium-low heat and return the pot to the stove.

39. Step 39

    Cook for about forty-five minutes, rotating the pot occasionally to ensure even cooking.

40. Step 40

    Once done, remove it from the heat and place it on a damp kitchen towel.

41. Step 41

    Let it sit uncovered for five minutes to help the tahdig release easily.

42. Step 42

    Finally, it’s time to serve! Transfer the rice to a beautiful serving platter, garnishing it with the garlic stalks.

43. Step 43

    You can serve the tahdig whole or in pieces on the side, or if you’re feeling adventurous, carefully invert it onto a serving platter like a cake.

44. Step 44

    Enjoy this aromatic and flavorful dish with your loved ones, and savor every bite!.