Frequently asked questions

What is sabzi polo?

Sabzi polo, or herbed rice, is a traditional dish that's typically served for the Persian New Year. To make it, parboiled basmati rice is layered in the pot over oil and a saffron-yogurt mixture with an herb blend including cilantro, parsley, chives, dill, and garlic before it's steamed.

What is tahdig?

Tahdig means "bottom of the pot" in Arabic, and it refers to the crunchy, golden, caramelized crust that forms on the surface of the pot as the rice cooks, thanks to the yogurt, egg yolk, and oil in the recipe. Tahdig is so delicious that it's sometimes served as a dish on its own. It does require some finesse to make, so don't get discouraged if it doesn't work out perfectly on the first try. For fluffy rice with a crisp crust, the rice is rinsed several times to remove the starch, par-boiled, and then steamed. Use a flat-bottomed nonstick pot for best results; here, we use a five-quart nonstick Dutch oven.

Notes from the Food & Wine Test Kitchen

Sabzi polo owes its beautiful yellow hue to the inclusion of saffron. To bring out the spice's special flavor, you'll first grind the threads with a mortar and pestle, then bloom it in boiling water. The rice only requires a bit more than a quarter cup of brewed saffron, so you'll have about an extra cup left over for another use, such as sweet Persian rice pudding.

Cook Mode (Keep screen awake)

Ingredients

Brewed Saffron

1 tablespoon lightly packed saffron threads
1 1/2 cups boiling water

Herbed Rice

2 cups basmati rice
2 teaspoons plus 2 tablespoons kosher salt, divided, plus more for seasoning
2 1/2 cups minced cilantro
2 1/2 cups minced fresh flat-leaf parsley
2 cups minced chives or scallions
1 cup minced fresh dill
1/4 cup minced garlic
1/4 cup canola oil
3 tablespoons whole-milk yogurt
1 large egg yolk
1/4 cup brewed saffron, divided, plus more for drizzling
1/4 cup boiling water
3 tablespoons unsalted butter, thinly sliced

Directions

Make the Brewed Saffron

In a mortar, using a pestle, finely grind the saffron. In a heatproof jar, mix the finely ground saffron with the boiling water. Let stand until cool, then refrigerate for up to 1 week. This makes 1 1/2 cups; reserve remaining for another use.

Make the Herbed Rice

In a large bowl, cover the rice with cold water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice five to seven more times, until the water runs clear. Cover the rice with water, add 2 teaspoons of salt, and let soak for 30 minutes, then drain.
Fill a 5-quart, nonstick Dutch oven half full with water, bring to a boil, and add 2 tablespoons of salt. Add the rice and boil over high heat until it is al dente and just starts to soften; this can take from 3 to 8 minutes, depending on your rice (do not overcook it). Let stand for 2 minutes, then drain well. Wipe out the pot.
In a medium bowl, mix the cilantro, parsley, chives, and dill with the garlic. Put the oil in the bottom of the Dutch oven. In a small bowl, whisk the yogurt with the egg yolk and 2 tablespoons of the brewed saffron and drizzle over the oil in the pot.
Gently scatter one-quarter of the rice into the pot (you want it to stay fluffy) and season with salt. Sprinkle with one-third of the herb mixture. Repeat the layering with the remaining rice and herb mixture, ending with a layer of rice.
Cover the pot and set it over moderately high heat until it starts to steam, about 5 minutes. Uncover the rice and drizzle with the remaining 2 tablespoons of brewed saffron and 1/4 cup of boiling water. Scatter the butter slices on top. Cover the pot with parchment paper, then cover tightly with the lid. Cook on a heat diffuser (if you have one) over moderately low heat until the rice is tender and very fragrant, about 45 minutes.
Discard the parchment. Carefully invert the rice onto a large platter. Using a spoon or spatula, crack the crust (tahdig) and spread the pieces apart. Drizzle the rice with a little brewed saffron and serve warm.