Sabzi Polo (Persian Herbed Rice)

1. 1

   Put the rice in a medium bowl and cover it with lukewarm water. Gently swirl the rice with your finger to activate the starches, then tip the bowl to drain the water. Repeat until the water runs clear, about 7 rinses. Cover the rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain the rice without rinsing.

2. 2

   Grind the saffron threads to a powder in a small mortar and pestle. Move it to a small bowl with 2 tablespoons boiling water. Stir, cover, and set the saffron water aside.

3. 3

   Fill a 5-quart nonstick pot with 12 cups water and bring it to a boil over medium-high heat. Add 4 tablespoons salt and stir to dissolve. Add the rice, stir once gently, and watch closely so the water does not boil over. Taste for salt and add more if needed. Cook the rice until the first grain pops up to the surface. Set a timer for 4 minutes and continue cooking, skimming off any foam from the surface, until the timer goes off. Test the rice and keep cooking until it is tender on the outside but still firm to the bite inside, 6 to 8 minutes more.

4. 4

   Drain the rice in a colander and quickly rinse with lukewarm water using a spray faucet to remove extra starch. Taste the rice and gently rinse again if it is too salty. Set aside to drain completely. Wash and dry the pot.

5. 5

   Combine the parsley, cilantro, fresh dill, chives, and dried dill in a large bowl. Gently fold in the rice, taking care not to break the grains.

6. 6

   Set the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl to coat the bottom and lower sides with the oil mixture. Trim or tear the lavash bread and cover the bottom of the pot to form the tahdig layer.

7. 7

   Gently scatter the rice-herb mixture over the tahdig in a pyramid shape, ensuring the lavash is fully covered. Lay the garlic stalks on top at the outer edges of the rice. Carefully poke the handle of a wooden spoon into the rice a few times, avoiding the tahdig; this lets steam escape while cooking. Cover and cook until you see steam escaping from the edges of the lid and the tahdig begins to set, 10 to 13 minutes.

8. 8

   Meanwhile, mix 1/4 cup boiling water, melted butter, and the remaining saffron water in a small bowl. Lay a kitchen towel on a heatproof surface.

9. 9

   Check the tahdig by quickly tapping the side of the pot with a wooden spoon. When it sizzles, remove the pot from the heat. Take off the lid and place it on the kitchen towel, making sure no condensation drips into the pot. Wrap the towel around the lid and secure the ends at the handle so they do not hang near the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.

10. 10

    Set a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from the heat and set on a damp kitchen towel; let sit, uncovered, for 5 minutes so the tahdig releases easily.

11. 11

    Serve the rice on a platter, garnish with the garlic stalks, and remove the tahdig whole or in pieces to serve on the side. Or invert carefully but quickly, like a cake, onto a serving platter.

• Calories 287.42 kcal Moderate
• Protein 4.53 g Low Source
• Carbs 45.94 g Moderate
• Total Fat 8.53 g Moderate
• Saturated Fat 2.58 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 8.65 mg Low Source
• Sodium 23.58 mg Low Source
• Fiber 1.22 g Low Source
• Sugar 0.43 g Low Source
• Added Sugar 0.25 g Low Source
• Calcium 103.51 mg Low Source
• Iron 1.07 mg Low Source
• Potassium 87.26 mg Low Source
• Vitamin A 89.74 mcg_rae Low Source
• Vitamin C 21.88 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄