Sabzi Polo Recipe (Persian Herb Rice)

5 from 1 vote

Sabzi polo is a tender, buttery, and fluffy Persian herb rice dish steamed with herbs and topped with a crispy flatbread tahdig crust!

Prep Time15

Cook Time32

Total Time47

Course: Side Dish

Cuisine: Persian

Servings:

Author: Kevin

Chop fine equal parts flat leaf parsley, cilantro, dill and chives. Set aside.
Rinse the rice with cold water until it runs clear using a sieve. Drain and set aside.
Bring 6 cups of salted water to a boil and add the rice. Cook for 12 minutes and then drain again using a sieve. Mix the rice and herbs together in a bowl.
Mix the melted butter and advieh spice blend together. To the same pot add 2 tablespoons of the melted butter. Place a large piece of lavash bread or burrito size flour tortilla (See Note 2) in the bottom of the pot.
Top the bread with the herb rice and then drizzle the remaining 2 tablespoons of melted butter.
Using the handle of a wooden spoon, poke a few holes in the rice, without hitting the tahdig layer (bread). This allows the steam to escape.
Cover and over low heat steam for 20 minutes.
Run a rubber spatula around the inside of the pot to release any food that's sticking to the sides.
Place an appropriate-sized serving platter over the top of the pot. Quickly and confidently, flip the pot and platter over. There will be a swishing sound as the tahdig releases. You can watch the process in my other Persian Tahdig recipe video.
Alternatively, use a large spoon and scoop the rice onto a platter. Gently remove the tahdig whole or in pieces, and serve it on the side or over the top of the rice.

I prefer to use flat leaf parsley and cilantro leaves, dill with stems removed and chives chopped fine.
I have found it easier to display after turning the rice over with the bread already cut (See pictures). Cut the lavash or tortilla into 6 triangles and place on the bottom of the pot.