Matters Magazine
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Sabzee Polow (Green Rice)

2 cups equal parts parsley, dill, cilantro and leeks or green onions
1 clove garlic
1 tsp. salt
Pinch of Saffron
2 cups basmati rice
2 tbs. olive oil, divided

You will need about a cup of greens (equal parts parsley, dill, cilantro and leeks or onions) for every cup of rice.

Wash the rice, at least 10 times, until the water runs mostly clear. Set in large pot on stove with a tablespoon of olive oil with enough water to cover the rice and come up about a thumb’s knuckle above it. Add herbs and begin to heat.

As the rice heats, take a mortar and pestle and quash the saffron with the salt (a small pinch of saffron for every teaspoon of salt – and a teaspoon of salt for every two cups of rice). Add a small bit of boiling water so the saffron dissolves completely, and add to rice.

When the water in the rice begins to boil, cover and turn heat down to low. When the water is completely absorbed, add another tablespoon of olive oil and a whole garlic clove and continue cooking on low heat (this is when you get the crust).

When ready to serve, knock on the pan and turn it over on a big platter. The rice is served with the crust on top.
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