What is Sabzi Polo?
Sabzi Polo is a traditional Persian rice food that is often served with fish, especially during New Year's celebrations. Most recipes include bright green herbs that give Sabzi polo its distinctive color. In Persian, the word Sabzi refers to vegetables and herbs, while the polo is a Persian term for Pilafa rice dishes. Traditional recipes for Sabzi tend to have highly detailed and complicated procedures, while modern adaptations occupy a more practical, time -efficient approach to the preparation of this popular Iranian cuisine.
For the production of Sabzi pole, a long variety of rice, such as basmati , is preferred, because the varieties of short -grain mirrors are too sticky. Even when using a long grain rice, it is necessary to remove as much starch as possible to remove stickiness. Traditionally, after washing rice three times, it is soaked in salt water for up to five hours. While the rice soaks, the other ingredients are assembled. Traditional recipes Sabzi polo usually include choppedChives or green part of the green onion, dill, coriander and sandpit.
After the rice has ended soaked in salt water, it is parbia in a tumerical pot, which gives gold. The water is boiled and the rice is added gently somewhat on the other to prevent clustering and minimizing the breakage of individual grains. The rice that keeps the water boiling is mixed to prevent sticking to the bottom of the pot. The heat is then reduced to medium and the rice is cooked for another minutes. The rice is ready for the next step when the grain placed between the teeth shows a certain softness in the middle without being cooked.
After parboiling, rice is exhausted and then steamed into a pot of water and oil along with previously assembled herbs and spices. About one -third of the rice should be placed in a uniform layer at the bottom of the pot and about half of the herbs and spices are layered on it. Another third of the rice is then placed in the second layer and the restEC herbs and spices are placed on the top of this layer. The last third of the rice is then evenly layered at the top and add water or supply. Four or five holes are produced using a wooden spoon via rice and herbs.
The pot is firmly covered and the Sabzi polo is boiled at a medium -high temperature of about three minutes. The heat is then refused and is cooked for about 30 minutes. Then it is gently mixed with a fork for mixing rice with herbs and spices. The crunchy layer of rice found at the bottom of the pot is usually served on the side in a separate bowl.