Sabzi Polow

When entertaining friends with a Persian meal we gave this recipe a try and were blown away by how delicious it was. I just had to write it down and share it here.

 

Ingredients
serves 4

250g basmati rice

50g fresh coriander

50g flat-leaf parsley

20g chive

20g dill

75g spring onions

2 tbsp olive oil

100g butter

1 tbsp barberries

Method

Wash the rice in cold water until the water runs clear. Then soak the rice in salted water for an hour or more. 

Finely chop all the herbs, use a food processor if you like. Also finely chop the spring onions. 

Next, bring a pan of water to a boil, adding a generous pinch of salt.  Then drain the rice, add to the pan and boil for about 6 minutes until they just begin to cook. Drain again.

In a heavy based pan with a lid on a medium to high heat add the butter and olive oil. When the butter has melted add the parboiled rice, all the herbs and spring onions. Stir well to coat all the grains of rice, mixing in two teaspoons of salt. 

Cover the pan with foil, place a tight fitting lid to seal and allow the rice to steam. Cook for 5 minutes before turning the heat down to a medium-low and slowly cook for a further 30 minutes. 

Once cooked turn out the rice onto the serving plate. Fluff up with a fork, then scrape out the crusty caramalised (not burnt!)  bottom of the pan, known as tahdig in Persian, and place on top of the rice.  

Scatter over a few barberries.