Sabzi Polo is a heavenly Persian herb rice that is presented with fish for Persian new year. Rice blended in with a choice of sweet-smelling herbs makes this an incredible side dish to serve when you're taking care of a group!
Who's up for a rice dish that is brimming with herbs and overflowing with enhance? What's more, simply take a gander at that gleaming lettuce tahdig!
Norooz is so close, I can feel that spring is holding up at the entryway. It's such an incredible inclination to begin the new year with spring, where everything is new. During this season, we eat all the green nourishment as they speak to life and resurrection, for example, Kuku Sabzi and Dill Rice with Peas. We likewise make various kinds of Persian treats and baked goods like Walnut Filled Persian Pastry (Qottab) and Raisin Cookies (Shirini Keshmeshi). Everything around here scents like Nowruz nowadays.
- 2 cups Basmati Rice
- 1 1/2 cup Fresh Dill Chopped (See Note #1)
- 1/2 cup Fresh Chives Chopped (See Note #2)
- 1/2 cup Fresh Cilantro Chopped
- 1/2 cup Fresh Parsley Chopped
- 1/8 cup Vegetable Oil Plus 4 tablespoons
- 5-6 Romaine Lettuce Leaves
Instructions :
- Rinse Basmati rice at least three times. Set aside.
- Mix all the chopped herbs in a large bowl and set aside.
- Fill a large non stick pot with water, place over high heat, cover with a lid and bring water to boil.
- Once the water is boiling, pour the rinsed rice into the water and cook it for 7-8 minutes until the rice grain is soft on the outside but still firm on the inside.
- Drain using a colander and mix the herbs with the rice.
- Place the pot back on medium heat and make sure it's dry. Pour the vegetable oil into the pot and heat it.
- Once the oil is shimmery, place the lettuce leaves at the bottom of the pot to cover it.
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