Mixed Herb Rice (Sabzi Khordan)

Mixed Herb Rice (Sabzi Khordan)

Fluffy basmati rice studded with fresh dill, parsley, and cilantro, with a crisp golden crust.

Total 1 hr 30 min Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This herbed rice layers fragrant basmati with a generous mix of chopped dill, parsley, cilantro, and scallions, then steams to a tender finish with a crackling tahdig crust on the bottom. It pairs well with grilled fish, roasted chicken, or stewed beans, and reflects the Persian tradition of folding abundant fresh herbs directly into rice. Serve it as a fragrant side for a weeknight dinner or a festive spread.

Ingredients

  • 2 cups basmati rice
  • 1/4 cup kosher salt, for soaking water
  • 1 cup fresh dill, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1/2 cup scallions, finely chopped
  • 1/3 cup neutral oil
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons plain yogurt
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric

Method

  1. Rinse the basmati rice in a large bowl under cold water, swirling with your hand, until the water runs mostly clear.

  2. Cover the rinsed rice with cold water, stir in the 1/4 cup kosher salt, and soak for 30 minutes.

  3. Bring a 6-quart pot of water to a boil over high heat.

  4. Drain the soaked rice and add it to the boiling water. Boil until the grains are softened but still firm at the center, tasting a few grains to check.

  5. Drain the rice in a fine mesh strainer and rinse briefly with lukewarm water to stop the cooking.

  6. In a large bowl, toss the drained rice with the chopped dill, parsley, cilantro, and scallions until the herbs are evenly distributed.

  7. In a small bowl, whisk together the melted butter, yogurt, 1/4 cup water, salt, and turmeric until smooth.

  8. Pour the oil into a 9-inch nonstick pot over medium heat and swirl to coat the bottom.

  9. Spread half the yogurt mixture over the bottom of the pot, then spoon in the herbed rice in a mound, pressing lightly and shaping it into a cone to leave steam vents around the edges.

  10. Drizzle the remaining yogurt mixture over the top of the rice mound and poke several holes down into the rice with the handle of a spoon.

  11. Wrap the pot lid in a clean kitchen towel, cover tightly, and cook over medium heat until steam rises steadily.

  12. Reduce the heat to low and steam until the rice is tender and a golden crust forms on the bottom.

  13. Remove from heat and let the pot rest on a damp towel for 5 minutes before uncovering.

  14. Scoop the fluffy herbed rice onto a serving platter, then loosen and lift out the crispy tahdig crust and arrange it alongside or on top.

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    Mixed Herb Rice (Sabzi Khordan)

    This herbed rice layers fragrant basmati with a generous mix of chopped dill, parsley, cilantro, and scallions, then steams to a tender finish with a crackling tahdig crust on the bottom. It pairs well with grilled fish, roasted chicken, or stewed beans, and reflects the Persian tradition of folding abundant fresh herbs directly into rice. Serve it as a fragrant side for a weeknight dinner or a festive spread.

    1 hr 30 min 6 servings 320 cal

    Ingredients

    • 2 cups basmati rice
    • 1/4 cup kosher salt, for soaking water
    • 1 cup fresh dill, finely chopped
    • 1 cup fresh parsley, finely chopped
    • 1 cup fresh cilantro, finely chopped
    • 1/2 cup scallions, finely chopped
    • 1/3 cup neutral oil
    • 4 tablespoons unsalted butter, melted
    • 2 tablespoons plain yogurt
    • 1/4 cup water
    • 1 teaspoon salt
    • 1/2 teaspoon ground turmeric

    Method

    1. 1

      Rinse the basmati rice in a large bowl under cold water, swirling with your hand, until the water runs mostly clear.

    2. 2

      Cover the rinsed rice with cold water, stir in the 1/4 cup kosher salt, and soak for 30 minutes.

    3. 3

      Bring a 6-quart pot of water to a boil over high heat.

    4. 4

      Drain the soaked rice and add it to the boiling water. Boil until the grains are softened but still firm at the center, tasting a few grains to check.

    5. 5

      Drain the rice in a fine mesh strainer and rinse briefly with lukewarm water to stop the cooking.

    6. 6

      In a large bowl, toss the drained rice with the chopped dill, parsley, cilantro, and scallions until the herbs are evenly distributed.

    7. 7

      In a small bowl, whisk together the melted butter, yogurt, 1/4 cup water, salt, and turmeric until smooth.

    8. 8

      Pour the oil into a 9-inch nonstick pot over medium heat and swirl to coat the bottom.

    9. 9

      Spread half the yogurt mixture over the bottom of the pot, then spoon in the herbed rice in a mound, pressing lightly and shaping it into a cone to leave steam vents around the edges.

    10. 10

      Drizzle the remaining yogurt mixture over the top of the rice mound and poke several holes down into the rice with the handle of a spoon.

    11. 11

      Wrap the pot lid in a clean kitchen towel, cover tightly, and cook over medium heat until steam rises steadily.

    12. 12

      Reduce the heat to low and steam until the rice is tender and a golden crust forms on the bottom.

    13. 13

      Remove from heat and let the pot rest on a damp towel for 5 minutes before uncovering.

    14. 14

      Scoop the fluffy herbed rice onto a serving platter, then loosen and lift out the crispy tahdig crust and arrange it alongside or on top.