Sabzi Polo - Persian Rice with Herbs and Potato Tahdig

INGREDIENTS

2.5 heaping cups basmati rice (I like Dunar brand which can be found at a persian market. if you don’t have access to rice from a persian market, Trader Joe’s has an Indian basmati rice which is pretty good)

3 T kosher salt 

~5.5 cups well chopped herbs (I used 2 bunches of parsley, 2 bunches of fresh dill, 1 bunch of fresh cilantro, and a heaping tablespoon of dried fenugreek - or you can use 2/3 of a bunch of fresh fenugreek)

2 spring onions

~3/4 cup oil* (I use olive oil)

Water 

Saffron (optional)

Turmeric

2-3 small yellow/red potatoes

METHOD

1. Wash all herbs the spring onions. Spread on a bowl and allow to completely dry. Then, finely chop the parsley, dill, cilantro, and fresh fenugreek, if using. Slice the white and light green part of one of the spring onions. For the second spring one, remove some of the green part and then slice what is left in half lengthwise .

3. Slice potatoes (~1/4 in thickness).

4. Place rice in a large pot (stainless steel or nonstick) and cover with cold water. Mix the water and rice with your hand and then drain the water. Rinse the rice two more times or until the water runs relatively clear.

5. Pour cold water over the rice until the water reaches your first finger crease.

6. Place pot on the stove and add 3 tablespoons of kosher salt. Add a drizzle of oil. Stir and bring to a boil. Then, lower to a simmer.

8. Continue to cook until the rice has lost its crunch but is still al dente, stirring occasionally. This takes about 4 minutes.

9. Drain rice into a colander.

10. Remove ~1 cup of the rice and reserve in a bowl.

11. Sprinkle herbs and the spring onion you chopped (reserve the second one) into the rice and mix well.

14. Wash pot to remove any residual rice and dry pot with a towel.

16. Place pot back onto stove. With the heat turned off, add approximately 3/4 cup oil or enough to completely cover the bottom of the pot* (I recommend using 3/4 cup if using a stainless steel pot; you can use less oil - 1/2 cup should be good - if using a nonstick pot) . Now, heat oil on low-medium heat. After about two minutes add 1/2 cup of water, a pinch of saffron, and a few dashes of turmeric. Swirl the pot to combine.

17. Reserve about 1/3 of the mixture into a bowl. 

18. Turn the heat off. Evenly sprinkle reserved plain rice into the pot. 

19. Place potatoes over rice and slightly press them down into the rice.

20. Turn the heat to medium. Add the rice-herb mixture on top of the potatoes

21. Evenly pour the reserved oil mixture on top of the rice 

22. Place the lid on the pot. Lift the lid after about 10 minutes to check if steam has generated. 

23. Once there is steam, place a paper towel or kitchen towel between the pot and lid.

24. Lower the heat to low. Cook the rice for 45 minutes to 1 hour until the tahdig has formed at the bottom of the pot and the rice is cooked. Serve rice on a platter and arrange potato tahdig on top.