Sabzi Polo (Persian Herb Rice)

Directions

• Rinse basmati rice at least three times or until the water runs clear.
• Mix all the chopped herbs in a large bowl and set aside.
• Fill a large non stick pot with water, place over high heat, cover with a lid and bring water to boil.
• Once the water is boiling, add the salt and stir. Add the rinsed rice into the water, bring to a boil again and cook it for 7-8 minutes until the rice grain is soft on the outside but still firm on the inside.
• Drain using a colander and rinse the rice with cold water to stop the cooking process.
• Add the chopped herbs to the rice in the colander and gently fold using a spatula so the rice and herbs are combined.
• Place the pot back on medium heat and make sure it’s dry. Pour half of the oil into the pot and heat it.
• Once the oil is shimmery, place the lettuce leaves at the bottom of the pot to cover it.
• Scoop the rice and herbs back into the pot and flatten the top. Using the end of a spoon, make 5 holes in the surface of the rice to let the steam out.
• Pour ⅓ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Place on medium-high heat and let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.
• Pour the rest of the oil on the rice, cover, and steam for 20-30 more minutes on medium-low heat.
• Turn the heat off and let the rice sit for five minutes. Place a platter over the pot and flip the rice onto the platter so the tahdig is on top. Alternatively, you can simply scoop the rice onto the platter and arrange the tahdig around it.