Sabzi Polo

Ingredients

• 400 gbasmati rice
• 2 cupsfresh herbs — dill parsley cilantro
• 2 tbspvegetable oil
• 1 tbspbutter
• pinchsaffron
• 1 tspfine sea salt

Method

1. Rinse the 400 g basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in a bowl of cold water with 1 tsp fine sea salt for at least 30 minutes to allow the grains to absorb some of the water, which helps them cook evenly.
2. While the rice is soaking, finely chop 2 cups of fresh herbs such as dill, parsley, cilantro, and chives. Set these aside as they will be added later to infuse the rice with their fragrant flavors.
3. In a large non-stick pot, bring 2 liters of water to a boil. Drain the soaked rice and add it to the boiling water. Cook for about 5-7 minutes, stirring occasionally, until the rice is partially cooked and still firm in the center. Drain the rice in a colander and rinse it with cold water to stop the cooking process.
4. In the same pot, heat 2 tbsp vegetable oil over medium heat. Add 1 tbsp butter and a pinch of saffron that has been dissolved in 2 tbsp of warm water. This will create a flavorful base for the rice and help form a golden crust known as 'tahdig'.
5. Layer the rice back into the pot, alternating with the chopped herbs. Start with a layer of rice, then a layer of herbs, and repeat until all ingredients are used, finishing with a layer of rice. Using the handle of a wooden spoon, poke a few holes through the rice to allow steam to escape.
6. Cover the pot with a clean kitchen towel and place the lid on top to trap the steam. Cook over low heat for about 30-40 minutes. The rice is done when it is fluffy and the herbs are tender, with a fragrant aroma filling the kitchen.
7. Taste the rice and adjust the seasoning with more salt if necessary. Serve the Sabzi Polo by gently spooning it onto a serving platter, taking care to include the crispy tahdig from the bottom of the pot.