TThis recipe is a modern twist on the traditional Persian dish, sabzi polo, which is typically enjoyed during Nowruz, the Persian new year. Instead of steaming the herbs into the rice to create a crunchy crust called tahdig, this version keeps the herbs fresh and vibrant, mixed into buttery saffron rice. Crunchy nuts and fried onions replace the tahdig, and a tangy tahini sauce adds a touch of fun and richness.
Herbed rice with saffron and pistachios
To make this dish, you’ll need a medium saucepan with a tight-fitting lid and a receptacle to mix the rice with the herbs, nuts, and currants. I find that using a visually appealing baking tray works well for both mixing and serving the rice.
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients:
- 350g basmati rice
- 50g vegan unsalted butter, cubed
- 20 saffron strands
- 1¾ tsp fine salt
- 75g parsley, finely chopped
- 75g coriander, finely chopped
- 7 spring onions, very finely sliced
- 60g pistachios, chopped
- 30g currants
- 1 large handful crisp fried onions (shop-bought are fine), to serve
Sauce:
- 100g tahini
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, peeled and crushed
Begin by washing the rice in a sieve, using your hands to swish it around until the water runs clear. Soak the rice in warm water for 10 minutes, then drain thoroughly and set aside.
Melt the vegan butter in a medium saucepan over medium heat. Stir in the saffron and a teaspoon and a half of salt. Add the drained rice and 600ml of water. Bring to a boil, then cover with the lid, reduce the heat, and let it cook for 12 minutes. Remove from heat and allow it to rest, still covered, for 10 minutes.
Meanwhile, prepare the sauce. Combine tahini, olive oil, remaining quarter-teaspoon of salt, lemon juice, and crushed garlic in a sealed jar. Shake vigorously to mix well.
On a baking tray or in a large bowl, mix the chopped herbs, spring onions, currants, and pistachios. Add the rested rice and gently combine all the ingredients. To prevent breaking up the rice too much, I recommend using a spaghetti fork for mixing. Transfer the mixture to a platter, drizzle with the tahini sauce, sprinkle with a handful of fried onions, and serve.
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