Sabzi polo (Persian herbed rice with broad beans)

    Sabzi polo (Persian herbed rice with broad beans)

    (41)
    18saves
    1hr15min


    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.

    Ingredients
    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

    Method
    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.

    Note:

    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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    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (41)

    by
    72

    This comment is from the author of Persian Sabzi Polo. I apologize for not telling you what to do with the oil. I usually first bring the water to boil, then add the rice and let it boil until the rice rises to the top. Then I drain the rice, add 2 or 3 Tablespoons of oil mixed with half a cup of water in the pot before I mix the other ingredients with the rice and put it back into the pot. Then I cook the rice on medium heat for 5 minutes and then reduce the heat and cook the rice for the remaining time already mentioned in the original recipe. I hope this helps in motivating more people to make this dish. Viostars idea of mixing the oil with the rice and herbs is also good. Note: You can use lima beans from the freezer section in your grocery store instead of fresh fava beans. Thank you....Neda  -  04 Oct 2002  (Review from Allrecipes US | Canada)

    by
    54

    I have a persian husband and have made this several times and have tweaked it each time and I think I've come up with the perfect version that guests can't stop talking about. I cook the rice with butter and chicken stock and dried onion. When it's done I add fresh chopped dill and parsley, canned fava beans and salt and pepper. Fresh herbs taste better than boiled herbs!! It's simple and everyone who tries it at my house loves it!  -  31 Jul 2005  (Review from Allrecipes US | Canada)

    by
    38

    I love Sabzi Polo! When I prepare the rice I rinse it then put it in boiling water for 5-8 minutes, drain rice in a strainer, dry pot out with a towel and pour the vegetable oil on the bottom, mix rice with herbs & favas then transfer rice to pot and cook on low for 45 minutes. Make sure to wrap a towel around the pot lid so it absorbs the water that would fall back in the rice otherwise, try it trust me it makes a difference.  -  28 Mar 2009  (Review from Allrecipes US | Canada)

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