Reshteh polo (toasted vermicelli rice)
Enjoy this Persian-inspired toasted egg vermicelli rice as part of a family feast. It's ideal for celebrating the Iranian New Year
Sabzi polo (aromatic herb rice)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 500g basmati rice
- 3 tbsp dried coriander
- 3 tbsp dried parsley
- 3 tbsp dried dill
- 3 tbsp dried chives
- 1 heaped tbsp garlic granules
- 8 spring onionsthinly sliced
- 75g butterroughly cut into cubes
Nutrition: Per serving (6)
- kcal391
- fat12g
- saturates7g
- carbs62g
- sugars1g
- fibre2g
- protein8g
- salt0.46g
Method
step 1
Put all the ingredients, apart from the butter, in a large non-stick saucepan with a lid. Add 800ml cold water and mix well until the herbs are evenly distributed. Season generously with salt and pepper, dot the butter all over the top, put the lid on, and cook for 25-30 mins over a low-medium heat (use a low heat on a gas cooker) until the rice on top is cooked. Fluff up with a fork and serve. It's a bonus if you get a 'tahdig' (Persian for rice crust), which you can serve in pieces on top of the rice.
