Persian herb rice (Sabzi polow) from Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour

  • scallions
  • chives
  • cilantro
  • dill
  • parsley
  • basmati rice
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Silverscreensuppers on April 25, 2018

    This drove my boyfriend berserk. I have never heard so much effing and blinding coming from the kitchen. He followed everything to the letter and ended up with an ENORMOUS amount of soggy rice, which wasn't even that tasty. He said he felt like he'd been "making it all day" and was very disappointed as he really wanted to make me a nice dinner! Luckily, the Ottolenghi pork he made as the main part of the meal was DIVINE! We both usually use up every tiny little bit of leftover food but he was so annoyed by this recipe he threw the whole lot in the bin (and there was a LOT of it).

  • kitchen_chick on August 27, 2016

    I remove the thickest parts of herb stems and don't worry about the thinner parts. "Picking the leaves" is tedious, and the food processor takes care of the smaller stems well enough.

  • Foodycat on January 16, 2015

    There should also be dill in the list of ingredients. I'm in two minds about this one. It was tasty rice, but only the very subtlest of herb flavours because you boil and strain the herby rice before the final steaming. It was also a lot of fuss - rinsing the rice, then soaking, then picking all the herb leaves before finely chopping (my processor did NOT like chopping dry herbs, so they had to come out of the processor and be done by hand) then parboiling and draining before steaming for half an hour with a lot of butter. Such a palaver. I also only used about a quarter of the suggested quantity of salt, and the seasoning was just right.

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