Mixed Vegetable Rice (Sabzi Polo)

Mixed Vegetable Rice, also known as Sabzi Polo in Persian cuisine, is a delightful dish that brings together fragrant basmati rice with a mix of colorful vegetables and aromatic herbs. This traditional Iranian recipe is often associated with spring celebrations like Nowruz, the Persian New Year. It’s a nutritious and appealing option for both vegetarians and vegans, thanks to its rich blend of herbs such as dill, cilantro, and parsley that impart a fresh taste to the rice. Whether served as a main or side dish, Mixed Vegetable Rice stands out with its vibrant presentation and enticing flavors.

Ingredients

• 2 cups basmati rice
• 1 bunch fresh dill, chopped
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh parsley, chopped
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 1 cup frozen peas
• 1/2 cup raisins
• 1/4 cup olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring water to a boil. Add the soaked rice and cook for 10 minutes until the rice is parboiled. Drain and set aside.
3. In a separate pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
4. Add the ground turmeric and cumin to the onions and cook for another minute until the spices are fragrant.
5. Stir in the chopped dill, cilantro, and parsley. Add the diced carrots, frozen peas, and raisins. Cook the mixture for 5 minutes until the vegetables are slightly tender.
6. Layer the parboiled rice over the vegetable mixture evenly. Cover the pot with a lid and cook on low heat for 30 minutes until the rice is fluffy and fully cooked.
7. Remove from heat, fluff the rice with a fork, and adjust seasoning as needed.

Keywords: Dinner, Vegetarian, Rice, Mixed Vegetables, Herbs

Spice Rack: Turmeric, Cumin

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