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Sabzi Polo is a fragrant and herbaceous Persian rice dish that’s a true celebration of flavor and tradition. Made with a blend of fresh herbs and fluffy basmati rice, this iconic recipe is a staple at Persian New Year but is so delicious, that you’ll want to enjoy it year-round.
Norooz is so close, I can feel that spring is waiting at the door. It’s such a great feeling to start the new year with spring when everything is new. At this time of the year, we eat all the green food as they represent life and rebirth, such as kuku sabzi and dill rice with peas. We also make different types of Persian cookies and pastries, like walnut filled Persian pastry (qottab) and raisin cookies (shirini keshmeshi). Everything around here smells like Nowruz these days.
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.”
Ingredients for Sabzi Polo
To create this delicious herb rice, you’ll need the following:
Rice and Herbs
Basmati Rice: Known for its long grains and fluffy texture, basmati rice is essential for achieving the perfect Sabzi Polo.
Fresh dill: Dill adds a refreshing, slightly tangy flavor.
Cilantro: Balances the dish with its citrusy notes.
Fresh parsley: Provides earthy undertones.
Fresh chives or leeks: Adds mild onion-like sweetness.
For Tahdig and Cooking
Vegetable Oil: Essential for cooking and creating the golden tahdig.
Romaine lettuce leaves: Used to create a crispy and unique tahdig layer.
Kosher Salt: Enhances the flavor of the rice and herbs.
Water: Ensures the rice cooks to the perfect texture.
Optional
Saffron: Dissolved in warm water, it adds a luxurious aroma and subtle golden hue.
Butter: It adds richness to the tahdig. Use unsalted butter.
How to Make Sabzi Polo
Step 1: Rinse the Rice
Rinse the basmati rice at least three times with cold water until the water runs clear. This step removes excess starch, ensuring each grain remains separate and fluffy when cooked.
Step 2: Prepare the Herbs
Chop the fresh dill, cilantro, parsley, and chives finely. Combine them in a bowl and set aside.
Step 3: Par-Boil the Rice
Bring a large pot of water to a rolling boil. Add 2 teaspoons of kosher salt.
Place rice 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 mix it with the herbs.
Step 4: Prepare the Pot
Place the pot back on medium heat and add 1/8 cup vegetable oil. Lay the romaine lettuce leaves at the bottom to cover it completely.
Step 5: Layer the Rice
Add the herb-rice mixture to the pot, shaping it into a mound. Use the handle of a wooden spoon to poke 5 holes in the rice to allow steam to escape. Pour 1/2 cup of water around the edges and cover the pot with a lid wrapped in a clean kitchen towel.
Step 6: Steam the Rice
Cook the rice on medium-high heat for 15 minutes until it steams. Reduce the heat to low, drizzle 4 tablespoons of oil or melted butter over the rice, and continue steaming for another 30 minutes.
Step 7: Serve
Carefully invert the pot onto a serving platter to reveal the golden tahdig. Serve warm with fish, chicken, or any protein of choice.
Serving Suggestions
Traditional Pairing with Fish: Sabzi polo is most commonly served with fried or grilled white fish, especially for Persian New Year (Nowruz). Try serving it with our best fried fish recipe or Persian style branzino recipe. The light, flaky fish complements the herbaceous rice beautifully.
With Roasted Chicken: Serve sabzi polo alongside roasted 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, or lamb kebabs for a classic Persian feast. The aromatic rice balances the smoky, charred flavors of the kebabs.
With Salads: Pair the rice with a fresh Persian salad shirazi (cucumber and tomato salad) for a refreshing contrast to the warm, aromatic rice.
Notes and 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 ten to fifteen minutes and then turn the heat to low.
Don’t skip the tahdig. Whether you use lettuce, bread, or potatoes, tahdig is an essential part of Persian rice dishes.
Variations and Substitutions
Tahdig Options: Replace lettuce with thin lavash bread or potato slices for a different type of crispy bottom.
Herb Mix: If fresh herbs aren’t available, use a pre-made Sabzi Polo herb mix.
Saffron Addition: Dissolve a pinch of saffron in warm water and drizzle it over the rice before steaming for an elevated aroma and taste.
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 (FAQs)
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.
Yes, sabzi polo is naturally gluten-free when made with plain basmati rice and fresh or dried herbs.
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)
Sabzi Polo (Persian Herb Rice)
Ingredients
- 2 cups Basmati Rice
- 1 ½ cup Fresh Dill, Chopped (See Note #1)
- ½ cup Fresh Chives, Chopped (See Note #2)
- ½ cup Fresh Cilantro, Chopped
- ½ cup Fresh Parsley, Chopped
- ⅛ cup Vegetable Oil, Plus 4 tablespoons
- 5-6 Romaine Lettuce Leaves
Instructions
- Rinse Basmati rice at least three times. Set aside.
- 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, pour the rinsed rice into the water 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 mix the herbs with the rice.
- Place the pot back on medium heat and make sure it’s dry. Pour the vegetable 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. Bring most of the rice to the middle, shaping it into a mound. Using the edge of a spatula, make 5 holes in the surface of the rice to let the steam out.
- Pour ½ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Place on medium heat and let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.
- Pour 4 tablespoons vegetable oil on the rice, cover, and steam for 20-30 more minutes on medium low heat.
- Serve warm with chicken or fish.
Video
Notes
- If fresh dill is not available, use 1/2 cup dried dill.
- You can use leek (the green parts) instead of chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is such an interesting recipe. I bet the flavor combination is delicious!
This was a such a delicious and easy recipe! It went perfect with my fish. So good!
I wish it would say what heat to steam the rice on. Low heat high heat medium heat?
First on medium then medium low.
Was fabulous with the cod I made for dinner this week.
I hadn’t heard of this recipe before but I’m so glad I tried it! The rice was so fluffy & flavorful and made the perfect side dish for our dinner last night!
This was absolutely delicious, and so aromatic! The whole family loved it.
Wow! This Persian rice has all of my favorite herbs! Who knew it was this simple?! Thanks for sharing another exciting recipe 🙂
It’s a favorite!
I have made this recipe now at least 5 times. It’s a staple in my household 🙂 so delicious!
This sounds delicious. That’s tomorrow’s dinner sorted. I can’t wait to try it. Thanks for the recipe.
Made this for Mother’s Day and we used all fresh herbs (leek, dill, parsley and cilantro) and MY GOODNESS! It was one of the most flavorful rice dishes I’ve ever had. We’ve been making this recipe nonstop! Thank you for sharing and bringing these amazing new tastes into our hone!