Ingredients
Method
Prepare the Rice
- Rinse basmati rice in cold water until water runs clear, about 5-6 rinses. Soak rice in cold water for 30 minutes, then drain.
- Bring 8 cups water and 2 tablespoons salt to a boil in a large pot. Add drained rice and cook for 6-8 minutes until rice is about 70% cooked (should still have a slight bite). Drain immediately.
Prepare the Herbs
- While rice soaks, wash and thoroughly dry all herbs. Remove thick stems and chop herbs finely. You should have about 4-5 cups total chopped herbs.
- Mix chopped herbs with minced garlic and 1 teaspoon salt in a large bowl. Set aside.
Combine and Steam
- Heat 2 tablespoons oil in the bottom of a heavy-bottomed pot or Dutch oven over medium heat. Add a thin layer of rice to cover the bottom (this will create the tahdig).
- In a large mixing bowl, gently fold the herb mixture into the remaining parboiled rice until evenly distributed. The rice should look bright green.
- Mound the herb-rice mixture over the rice layer in the pot, creating a pyramid shape. Do not press down.
- Drizzle remaining 1 tablespoon oil over the top. Cover the pot with a clean kitchen towel, then place the lid tightly over the towel.
- Cook on medium heat for 3-4 minutes until you hear sizzling, then reduce heat to low and steam for 45-50 minutes.
- Remove from heat and let stand, covered, for 10 minutes before serving.
Notes
For best results, use a heavy-bottomed pot to prevent burning. If you can't find fenugreek leaves, the dish will still be delicious without them. The tahdig (crispy bottom layer) should be golden brown when done. To serve, gently mix the rice and scoop onto a platter, then invert the pot to release the tahdig and place it on top as garnish. Leftover sabzi polo keeps in the refrigerator for 3 days and reheats well in the microwave.