Sabzi polo (Persian herbed rice with broad beans)

    Sabzi polo (Persian herbed rice with broad beans)


    40 people made this

    About this recipe: This is a Persian dish which I often make for my husband. Rice is slowly simmered with fresh dill, parsley and coriander, along with broad beans and spices. In Iran it is traditionally served with fish.

    Serves: 16 

    • 1.4 litres (2 3/8 pints) water
    • 800g (1 3/4 lb) long-grain white rice
    • 3 tablespoons vegetable oil
    • 1 bunch dill, chopped
    • 1 bunch parsley, chopped
    • 1 bunch coriander, chopped
    • 500g (1 1/4 lb) shelled broad beans
    • ground turmeric to taste
    • ground cinnamon to taste
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. In a large saucepan bring water to the boil.
    2. Rinse rice; stir into boiling water. Reduce heat and simmer for 5 minutes. Stir in dill, parsley, coriander, broad beans, turmeric, cinnamon, salt and pepper. Cover and simmer on lowest heat for 40 to 45 minutes.


    It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.

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