For our twist on a traditional sabzi polo (herb rice with a crunchy tahdig), we turned the warm dish cold and refreshed it with salad leaves and a zingy dressing. It’s the perfect accompaniment to grilled fish or meat
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 295 |
| Fat | 21.8g |
| Saturates | 2.4g |
| Protein | 3.8g |
| Carbs | 25.1g |
| Sugars | 0.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the rice at least three times. Set aside.
Zest and juice the lemons. Chop all the herbs and place in a large bowl along with the lemon zest.
Fill a large non-stick pot with water and add a generous pinch of salt. Place over a high heat, cover with a lid and bring the water to a boil. Once the water is boiling, add the rice to the water and cook for 7-8 minutes until the grains are soft on the outside, but still firm on the inside. Drain using a colander and mix half the herbs with the rice.
Place the pot back on a medium heat and make sure it’s dry. Pour the oil into the pot to heat.
Scoop the rice and herbs back into the pot. Bring most of the rice to the middle, shaping it into a mound. Using the edge of a spatula, make 5 holes in the surface of the rice to let the steam out.
Pour the water around the edges. Wrap the lid in a clean towel and put it on the pot. Steam the rice for 15 minutes, until the steam comes out from the bottom of the pot.
Pour the vegetable oil on the rice, cover and steam for a further 20-30 minutes on a low heat.
Unmould the rice onto a platter and break the tahdig into pieces.
Toss with the salad leaves.
Sprinkle with the remaining herbs and squeeze the lemon juice over and drizzle with the olive oil.
