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Sabzi Polo is a classic Persian rice dish that will have you come back for more. Made with a blend of fresh herbs and fluffy rice, this iconic recipe is a staple at any Persian home. This Persian herb rice is usually served with Persian style stuffed fish for Nowruz (Persian New Year).
Growing up—and even now—Nowruz, the Persian New Year celebrated at the spring equinox, has always been the most important time of year for our family. At this time of the year, we eat all the green food as they represent life and rebirth, such as kuku sabzi and Ash Reshteh.
For a classic holiday meal, try Fish Tahdig paired with Sabzi Polo and flaky white fish. You can also enjoy it with pan-seared cod with saffron cream sauce for a rich and flavorful twist.
Table of Contents
Recipe Highlights: Sabzi Polo
Cuisine: Persian/Iranian
Flavor Profile: Fragrant and herbaceous
Cooking Method: Steamed to perfection with a golden tahdig
Skill Level: Beginner-friendly yet impressive, requiring basic rice preparation skills with easy-to-follow steps.
What Is Sabzi Polo?
Sabzi polo is a delicious Persian herb rice recipe made with fresh or dried herbs. It usually has a crispy lettuce tahdig, which is amazing, trust me. Sabzi means “herbs” and Polo means “rice,” so sabzi polo means “herb rice. ” It’s usually served with stuffed fish with pomegranates and walnuts, a Persian-style fish usually served around the new year. We call the full meal “sabzi polo mahi,” which means “herb rice and fish.”
Sabzi Polo Ingredients
Basmati Rice: Known for its long grains and fluffy texture, basmati rice is essential for achieving the perfect Sabzi Polo.
Herbs: You need fresh herbs including dill, cilantro, parsley, chives or leeks. I usually use the green parts of leek since it’s more accessible.
Oil: Use neutral flavored oil such as vegetable oil avocado oil to make this recipe.
Romaine lettuce leaves: Used to create a crispy lettuce tahdig that’s classic to sabzi polo.
How to Make Sabzi Polo
Rinse the rice: Rinse the basmati rice at least three times with cold water until the water runs clear. This step removes excess starch, which makes the rice fluffy and the grains separated.
Prepare the herbs: Chop the fresh dill, cilantro, parsley, and chives finely. Combine them in a bowl and set aside.
Parboil the rice: Bring a large pot of water to a rolling boil. Add 2 teaspoons of kosher salt.
Add in the rice, bring to a boil again and cook for 7-8 minutes until the grains are soft on the outside but firm in the center. Drain the rice using a colander and rinse with cold water to stop the cooking process.
Prepare the rice and tahdig: Add the chopped herbs to the rice in the colander and gently fold to combine using a spatula. Place the pot back on medium heat and add 1/8 cup oil to cover the bottom. Lay the romaine lettuce leaves at the bottom to cover it completely.
Add the herb-rice mixture to the pot and flatten to top. Use the handle of a spoon to poke 5 holes in the rice to allow steam to escape. Pour 1/3 cup of water around the edges and cover the pot with a lid wrapped in a clean kitchen towel.
Cook the rice on medium-high heat for 15 minutes until it steams. Reduce the heat to medium-low, drizzle 4 tablespoons of oil or melted butter over the rice, and continue steaming for another 30 minutes.
Flip and serve: Carefully invert the pot onto a serving platter to reveal the golden tahdig. Alternatively, you can spoon the rice onto the platter and arrange the tahdig around.
Recipe Tips
- If you’re making sabzi polo with fresh herbs, make sure to chop them as small as possible; this will help the rice get more flavor and color.
- If using dried sabzi polo herb mix, store the leftovers in a glass jar or an airtight container and keep them in a cool, dry place.
- Non-stick pots work best for making tahdig. Make sure there is enough oil at the bottom of the pot and cover it completely with lettuce leaves.
- To start steaming the rice, make sure to have the heat on medium-high for the first 10-15 minutes and then turn the heat to medium low.
How To Serve
Traditional Pairing with Fish: Sabzi polo is most commonly served with fried or grilled white fish, especially for Persian New Year (Nowruz). We call this combination sabzi polo mahi (herb rice with fish). Try serving it with our best fried fish recipe or roasted branzino. The light, flaky fish complements the herbaceous rice beautifully.
With Roasted Chicken: Serve sabzi polo alongside whole roasted chicken or grilled chicken for a hearty and satisfying meal. A squeeze of lemon over the chicken ties the flavors together.
With Kebab: Pair it with koobideh, joojeh kabab, or lamb kebabs for a classic Persian feast. The aromatic rice balances the smoky, charred flavors of the kebabs.
Variations and Substitutions
Tahdig Options: Replace lettuce with thin lavash bread, potato slices, or simply rice for a different type of crispy bottom.
Herb Mix: If fresh herbs aren’t available, use a pre-made Sabzi Polo herb mix (dry or frozen) which you can find in Persian stores.
Saffron Addition: For an elevated aroma and taste, add 2-3 tablespoons bloomed saffron to the rice 5 minutes before serving.
Storage
Refrigeration: Allow the rice to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: To reheat, place the rice in a skillet with a few tablespoons of water, cover, and warm over low heat until steaming. This method helps revive the fluffy texture.
Freezing: Sabzi polo can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a skillet or microwave with a splash of water to restore moisture
Frequently Asked Questions
Using dried herbs is an effortless way to make Persian herb rice. Combine 1/4 cup each of dried parsley, cilantro, and chives, plus 1/2 cup dried dill—or opt for 1 cup of a pre-made sabzi polo herb mix. After parboiling the rice and draining it with a colander, mix the rice with the dried herbs and continue with the recipe as usual.
For added ease, you can find sabzi polo dried herb mixes on Amazon (Affiliate Link).
Yes! If par cooking is not the approach you would like to take, you can put two cups of basmati rice in a pot, cover with water so it comes 2 inches above the rice, and add two tablespoons of vegetable oil and a teaspoon of salt to it. Bring the pot to a boil and once half of the water is evaporated, mix in the fresh chopped herbs and two tablespoons of oil into the rice and wrap the lid in a kitchen towel. Cover the pot, lower the heat, and cook for fifteen to twenty minutes and that’s it!
Long-grain rice, such as basmati, is the traditional choice for sabzi polo. Its aromatic nature and fluffy texture make it ideal for this dish.
Use a non-stick pot or a well-seasoned stainless steel one. Additionally, adding oil or butter to the bottom of the pot helps create the perfect tahdig (crispy rice) while preventing sticking.
More Persian Recipes To Try
Persian Recipes
Sabzi Khordan (Persian Herb Platter)
Persian Recipes
Kuku Sabzi (Persian Herb Frittata)
Persian Recipes
Persian Style Branzino Recipe
Persian Recipes
Dill Rice with Peas (Persian Style)
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Sabzi Polo (Persian Herb Rice)
Ingredients
- 2 cups Basmati Rice
- 1 tbsp kosher salt
- 1 ½ cup Fresh Dill, Chopped
- ¾ cup Fresh Chives, Chopped
- ½ cup Fresh Cilantro, Chopped
- ½ cup Fresh Parsley, Chopped
- ¼ cup Neutral Oil, Such as avocado oil or canola oil
- 5-6 Romaine Lettuce Leaves, For tahdig
Instructions
- Rinse Basmati rice at least three times or until the water runs clear.
- Mix all the chopped herbs in a large bowl and set aside.
- Fill a large non stick pot with water, place over high heat, cover with a lid and bring water to boil.
- Once the water is boiling, add the salt and stir. Add the rinsed rice into the water, bring to a boil again and cook it for 7-8 minutes until the rice grain is soft on the outside but still firm on the inside.
- Drain using a colander and rinse the rice with cold water to stop the cooking process.
- Add the chopped herbs to the rice in the colander and gently fold using a spatula so the rice and herbs are combined.
- Place the pot back on medium heat and make sure it's dry. Pour half of the oil into the pot and heat it.
- Once the oil is shimmery, place the lettuce leaves at the bottom of the pot to cover it.
- Scoop the rice and herbs back into the pot and flatten the top. Using the end of a spoon, make 5 holes in the surface of the rice to let the steam out.
- Pour ⅓ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Place on medium-high heat and let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.
- Pour the rest of the oil on the rice, cover, and steam for 20-30 more minutes on medium-low heat.
- Turn the heat off and let the rice sit for 5 minutes. Place a platter over the pot and flip the rice onto the flatter to show the tahdig. Alternatively, you can simply scoop the rice onto the platter and arrange the tahdig around it.
Video
Notes
- Sabzi polo is usually served around Nowruz (Persian New Year) with some kind of a fish entree. Try serving sabzi polo with Persian style branzino, our best fried fish or pan seared cod with saffron sauce.
- Instead of chives, you can use the green parts of leek.
- As for the tahdig, lettuce is the traditional tahdig for sabzi polo. You can also use potato slices, bread such as lavash or simply rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
so delicious and your explanations making it easy to follow. Thank you
Fantastic – easy to follow – can’t wait to make it 🥰🥰
This looks so delicious! I can’t wait to try it!
I loved all the different herbs in this dish. They complemented eachother perfectly.
Definitely a delicious side for salmon. I’ll be trying it with chicken next week!
What a delicious side dish!