SABZI POLO
INGREDIENTS
4 cups of basmati rice
8 + 2 Tbsp water
1 can of Sadaf Sabzi Polo Mix
1 bunch of parsley, finely chopped
10 garlic cloves, minced
3 Tbsp of greek yogurt
1 egg yolk
1/2 tsp ground saffron
1 tsp ground turmeric
2 tbsp hot water
1/4 cup - 1/2 cup of grape seed oil
2 Tbsp kosher salt
DIRECTIONS
Start off by re-hydrating the Sadaf dry Sabzi Polo mix in a bow with warm water. Let sit for 10 minutes, then drain.
Next, measure out 4 cups of Basmati rice, rinse 7-8 times with cold water until the water runs clear.
Now, in a large non-stick pot, bring 8 cups of water to a boil. Once boiled add in the 2 Tbsp kosher salt and rinsed rise. let cook uncovered for 3-8 min. The rice is ready to drain when it has elongated and is al dente. (DO NOT OVERCOOK THE RICE). Turn off the heat and let sit for 2 minutes before draining.
Next, drain the re-hydrated herbs, then to the same bowl add in your minced garlic and chopped parsley, mix to combine.
Now, brew the saffron by adding two Tbsp of hot water to the ground saffron in a small bowl and let sit for a couple of minutes.
Next, in a clean bowl, add in the yogurt, turmeric, saffron water and egg yolk, mix to combine. Then add 1 1/2-2cups of the drained par cooked rice to the yogurt mix and stir to coat the rice evenly.
Now, to the same (cleaned) large non-stick pot add 1/4 -1/2 cup of oil to the bottom of the pot, just enough to coat the bottom. Turn the heat to medium high, then in an even layer add in the yogurt rice mix to the bottom of the pan.
Next, layer the par-cooked rice with the herbs and garlic mix into the pot, starting and ending with the rice.
Now, cover the pot and let cook on med-high heat until steam is created, about 5 min. Once there is steam, lower the heat to med-low and add a paper towel under the lid to catch the steam while cooking.
Next, cook the rice for 30- 45 min, until fragrant. Then turn off the heat and carefully plate the rice onto a serving dish, once all the rice is removed from the pot it’s time to flip the Tahdig!
Now, place a large plate or serving dish on top of the pot, hold both handles and the plate down securely and flip the pot upside down! The Tahdig should fall right into the serving dish. If it is stuck to the bottom of the pot, not to worry. Take a spatula and crack the Tahdig in half, then scoop it out of the pot and place over the plated rice.
Enjoy!
Rice Cooker Recipe Ingredients:
4 cups of Basmati Rice
4 cups of water + 1 cup of saffron water
1/2 can of Sadaf Sabzi Polo Mix
1/2 a bunch of parsley, finely chopped
2 large bulb green onoins, thinly sliced
10 cloves of garlic, minced
1/2 tsp ground saffron
2 Tbsp unsalted butter, cubed
3 Tbsp avocado oil
2 tsp of coarse kosher salt
Rice Cooker Recipe Steps:
Start off by re-hydrating the Sadaf dry Sabzi Polo mix in a bow with warm water. Let sit for 10 minutes, then drain.
Next, measure out 4 cups of Basmati rice, rinse 7-8 times with cold water until the water runs clear.
Now, add your thinly sliced bulb onions to a pan on medium heat with 2 Tbsp of avocado oil and saute for about 3 minutes. Once the onions are soft add in the minced garlic and saute until fragrant, aboout 1 minute.
Next, in a medium size bowl mix together the rehydrated herbs, sauted onions and garlic, and finely chopped parsley. Set aside until needed.
Now to brew the saffron, take 1/2 tsp of ground saffron and add it to 1 cup of hot water. Stir and let sit for a couple minutes.
Next, place the water, saffron water and 2 tsp of coarse kosher salt into the rice cooker pot, mix to combine and dissolve the salt.
Now, to the water add the herb mix, stir well to cobine.
Next add in the cubbed butter and avocado oil, stir well to combine.
Lastly, mix in the rinsed rice and stir very well. Once the mixture is distributed evenly, place the lid of the rice cooker on and set the timer for 45-50 minutes.
Once the rice is ready remove the lid, remove the pot from the rice cooker base, and place a plate that is larger than the rice cooker on top of the pot. Using mittens hold the plate and the rice cooker bowl together and give it a flip! The whole thing should slide right out and you will have a tasty crispy top with fragrant herbed rice underneath! (NOTE: because of the large amount of greens in the dish your tah-eh-dig (crispy rice at the bottom of the pot) will come out very dark, do not worry it is not burnt).