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Photo of Sabz-e-polow or Herbed Persian rice by Ishika Uppal at BetterButter
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Sabz-e-polow or Herbed Persian rice

Dec-22-2017
Ishika Uppal
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sabz-e-polow or Herbed Persian rice RECIPE

Its an authentic and very aromatic preperation of pilaf/rice usually made on the occassion of 'Norooz' that is New Year in Persia.

Recipe Tags

  • Veg
  • Medium
  • Parsee
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 cup long grained basmati rice (washed and soaked)
  2. 10-13 saffron strands soaked in 2tbsp of warm milk
  3. 1 cup finely chopped dil leaves
  4. 1/2 cup finely chopped fenugreek leaves
  5. 1/4 cup chopped baby spinach
  6. 1/4 cup chopped mint leaves
  7. 4-5 finely chopped shallots
  8. 8-10 sprigs of finely chopped green garlic
  9. 1/4 cup of chopped coriander
  10. 2tsp garlic powder
  11. 2tsp lemon juice
  12. Salt
  13. 8-10 crushed black pepper corns
  14. 1 star anise
  15. 2tsp olive oil

Instructions

  1. BOIL THE RICE TILL 60% DONE AND STRAIN IT.
  2. SOAK THE SAFFRON STRANDS IN MILK AND KEEP ASIDE.
  3. IN A BOWL ADD ALL THE FINELY CHOPPED HERBS AND LEAVES
  4. SPRINKLE SALT AS PER TASTE
  5. NOW ADD THE GARLIC POWDER AND LEMON JUICE
  6. MIX AND ADD CURD
  7. MIX EVERYTHING WELL
  8. POUR OLIVE OIL IN THE VESSEL
  9. NOW SPREAD HALF OF THE GREENS ON THE BOTTOM OF THE VESSEL
  10. FORM THE BED/LAYER JUST AS SHOWN IN THE VIDEO
  11. NOW START SPREADING RICE
  12. FORM THE FIRST RICE LAYER.
  13. SPREAD THE REMAINING GREENS.
  14. SPREAD THE REMAINING RICE OVER THE GREENS LAYER.
  15. ADD IN THE CRUSHED BLACK PEPPER CORNS AND STAR ANISE
  16. SPREAD THE SAFFRON MILK
  17. COVER THE LID TIGHT AND LET IT COOK ON SLOW FLAME UNTIL RICE ARE FULLY COOKED
  18. ONCE DONE OPEN THE LID CAREFULLY AND LET THE STEAM ESCAPE.

Reviews (1)  

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Ruchi Gaur
Dec-29-2017
Ruchi Gaur   Dec-29-2017

I will surely try this.

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