published Jan 12, 2022, updated Sep 03, 2024 In Farsi, sabzi translates to “herbs” and polo translates to “rice”, and that’s exactly what this recipe is for! It’s a fluffy, light rice steamed with a combination of fresh herbs. Served with a crispy flatbread tahdig, it has a two-time texture appeal and such a refreshing, bright taste. Sabzi polo is a common treat during Iranian and Persian New Year celebrations. Plated often with smoked or fried fish, it’s a dish that relies on simple, natural flavors. The herbs I use to make Persian herb rice are not your only options! Coriander, saffron, and even lettuce have been used to make sabzi polo. My sabzi polo recipe uses lavash, a soft Armenian flatbread, as the tahdig crust. But tahdig comes in many forms! It can also be made with potatoes, tortillas or rice itself.
Recommended Tools
Sieve – This is a great tool for easily cleaning rice without losing a single grain! Large Pot – Use a wide, nonstick pot – ideally one with a bottom that is roughly the same size and shape as lavash bread.
Storing and Reheating
Let Persian herb rice cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Before reheating sabzi polo, revitalize it with a sprinkle of water and cover with a damp paper towel. Reheat in the microwave for roughly two minutes, heating in 30-second rounds and stirring well between each. Reheat the tahdig separately and replace it on top of the rice once warmed. Love this recipe? Share it with the world on Pinterest.
