Sabzi Polo is a great accompaniment to fried fish, and is traditionally served around the Persian New Year, Naw Ruz, on the 21 st March
- 3 cups white basmati rice
- 2 litres boiling water
- 1 tsp salt
- 2 tbls ghee
- 1 med potato
- 2 tsp each of dried parsley dried coriander and dried dill
- ½ tsp saffron powder
- Wash the rice well, until the water runs clear.
- Place the rice in a large saucepan with the salt and pour enough boiling water over the rice to enable the rice to move freely after expansion from cooking.
- Bring rice to the boil until it is 3/4 cooked. Still a little hard in the center to bite.
- Rinse the rice under running water in a colander until the water runs clear.
- Peel the potato and slice.
- In the bottom of a Persian rice cooker pan, or a non-stick saucepan, brush half the ghee and then layer the potato over the Ghee totally covering the bottom of the pan.
- Gently spoon the on third of the rice over the potato, sprinkle one teaspoon of each of the dried herbs, and some saffron powder over the rice,
- Repeat the layers of rice and herbs, the finish with a layer of rice.
- Add the remainder of the Ghee to the top of the rice.
- Cover the rice cooker lid with a tea towel or cloth and place on the top of the pot.
- Run the rice cooker through its cycle, if using a non stick saucepan, initially bring the heat to high until steam is formed in the saucepan, then reduce the temperature to low-med for about 30 minutes.
- When the rice is ready, invert the pot onto a flat round serving dish, taking care to retain the tahdig.
Sabzi Polo is just one version of layered rice, this recipe can be recreated with many other ingredients.
Calories: 382kcalCarbohydrates: 74gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 392mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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