Sabzi polo

The name sabzi, which roughly translates to 'herbed rice,' refers to the various green herbs – such as dill, coriander, and parsley – that are liberally mixed into the rice to make this dish.

It's usually served with fish, the type of which depends on where you are in Iran. Traditionally, sabzi polo is served with fried mahi in northern Iran and stuffed and baked fish in southern Iran. This meal is most commonly consumed during Norouz (Iranian New Year).

Ingredients

• 6 cups water
  
• 4 cups uncooked long-grain white rice
  
• 3 tablespoons vegetable oil
  
• ½ cup water
  
• 1 bunch fresh dill, chopped
  
• 1 bunch fresh parsley, chopped
  
• 1 bunch fresh cilantro, chopped
  
• 2 cups fresh or frozen fava beans
  
• ground turmeric to taste
  
• ground cinnamon to taste
  
• 1 teaspoon salt
  
• 1 teaspoon pepper

Instructions

• Bring water to a boil in a large saucepan. Rinse the rice and add it to the boiling water. Boil just until rice rises to the surface of the water. Return the rice to the saucepan after draining it. Combine the oil and water in a mixing bowl. Dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt, and pepper are all added together.
• Cook the rice for 5 minutes over medium heat.
  
• Lower the heat to the lowest setting possible. Cover and cook for 40 to 45 minutes on low heat. It's normal to have crispy rice (known as Tadig) on the bottom of the pot after cooking; it's delicious.