Sabzi Polo (سبزی پلو) — Persian Herbed Rice with Saffron

• 600 gBasmati rice (aged if possible; rinsed until water runs mostly clear)
• 2400 mlWater (for parboiling the rice)
• 24 gSalt (for parboiling water (about 4 tsp fine salt))
• 120 gFresh dill (finely chopped, loosely packed)
• 120 gFresh parsley (finely chopped, leaves and tender stems)
• 100 gFresh coriander (cilantro) (finely chopped)
• 30 gFresh chives (finely sliced)
• 18 gFresh garlic (3–4 cloves, finely grated or crushed)
• 60 mlVegetable oil (neutral oil such as sunflower or canola)
• 45 gButter (divided)
• 0.5 tspGround saffron (finely ground threads)
• 45 mlHot water (just off the boil, for blooming saffron)
• 900 gLamb shoulder (boneless, cut into 4 cm cubes)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear, then cover with fresh water and soak 30 minutes at room temperature. Meanwhile, chop dill, parsley, coriander, and chives very finely, then mix with the crushed garlic. Keep herbs chilled and covered to stay bright.

2. 2

   Cook the lamb: place lamb cubes and 900 ml water in a pot, bring to a boil over high heat, then reduce to a gentle simmer. Skim foam for 5 minutes, cover, and simmer 70–85 minutes until fork-tender. Add 8 g salt in the last 15 minutes, then keep warm with a little broth.

3. 3

   Parboil the rice: bring 2400 ml water to a rolling boil in a large pot and stir in 24 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring twice, until grains are softened on the outside but still firm in the center. Drain immediately in a fine colander.

4. 4

   Build the pot for tahdig: set the pot back over medium heat for 2 minutes to dry, then add 60 ml vegetable oil and 25 g butter. When butter melts and foams, add a thin layer of rice (about 1 cup), then sprinkle a handful of herbs. Continue layering rice and herbs, forming a gentle mound.

5. 5

   Steam the rice: use the handle of a spoon to poke 5–6 steam holes down to the bottom. Drizzle 60 ml water around the edges, then cover the lid with a clean towel and place tightly on the pot. Steam on medium-high 8 minutes, then reduce to low and steam 45 minutes.

6. 6

   Bloom saffron and finish: crush saffron if needed, then stir 0.5 tsp ground saffron into 45 ml hot water and let stand 10 minutes. Melt remaining 20 g butter. Scoop 2 cups cooked rice into a bowl, mix with saffron water and melted butter, and keep covered to stay warm.

7. 7

   Unmold and serve: turn off heat and rest the pot, covered, for 10 minutes to loosen the crust. Fluff the plain herbed rice gently without breaking grains. Invert the pot onto a platter to release tahdig, or lift pieces out. Top with saffron rice and serve alongside warm lamb.