Family table · Persian
Sabzi Polo (Persian Dill Rice) with Tadig
This recipe is designed to create an aromatic rice dish with the coveted crispy Tadig layer at the bottom of the pot.
Watch on YouTubeHere’s what you need
- Basmati or Jasmine rice2 cups
- Fresh dill3 large bunches
- Garlic5 cloves
- Salt, for the boiling water2–3 tablespoons
- Avocado oil (or any high smoke point oil)2 tablespoons
- Butter, divided4 tablespoons
- Turmeric¼ teaspoon
- Saffron water (saffron bloomed in hot water)¼ cup
Equipment: Non-stick pot with a tight-fitting lid.
How it comes together
Prepare the Rice and Herbs
- Wash the Rice. Place the rice in a large bowl and wash it thoroughly, about 5–6 times, until the water runs clear.
- Prepare the Dill. Chop off the ends of the dill bunches, wash them well, and then finely chop the leaves and stems.
- Mince Garlic. Finely chop or mince the 5 cloves of garlic.
- Combine Herbs. Gently mix the chopped dill and minced garlic together.
Pre-Cook the Rice
- Boil Water. Fill a large pot with water and add a generous amount of salt (around 2–3 tablespoons) until it “tastes like the ocean.” Bring it to a heavy boil.
- Cook Rice. Add the washed rice to the boiling water. Cook on medium-high for about 5–8 minutes. The rice should be al dente (cooked but still firm in the center).
- Add Herbs. Just before straining, add the dill and garlic mixture into the rice and boiling water. Let it cook for only an additional 30 seconds.
- Strain. Immediately strain the rice and herbs using a fine-mesh strainer. Gently fold the rice in the strainer to ensure the dill is evenly distributed without breaking the rice grains.
Create the Tadig (Crispy Layer)
- Prepare the Pot. In your non-stick pot, combine 2 tablespoons of avocado oil, 1 tablespoon of butter, and ¼ teaspoon of turmeric. Heat the mixture on medium-high.
- Create the Base. Take about one scoop of the strained rice and mix it directly into the oil/butter mixture in the pot. Flatten this rice layer out evenly—this is your Tadig base.
- Layer the Remaining Rice. Gently spoon the rest of the strained Sabzi Polo rice on top of the Tadig base, mounding it into a dome shape.
Steam and Finish
- Initial Steam. Place the lid on the pot (you can wrap the lid in a kitchen towel to catch steam and keep the moisture out of the rice). Cook on medium-high until you see steam coming up from the rice (this takes a few minutes).
- Low and Slow. Once steam appears, immediately lower the temperature to low and cook for an additional 45 minutes.
- Final Flavoring. After 45 minutes, melt the remaining 3 tablespoons of butter and pour in the ¼ cup of saffron water. Pour this liquid over the rice.
- Rest. Put the lid back on and let it cook for another 15 minutes on low heat.
- Serve. Turn the rice out onto a plate to reveal the beautiful, golden-crispy Tadig.
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