Sabzi Polo (Herbed Rice With Saffron)

Sabzi polo is the herbed rice served at Nowruz, the Persian New Year, traditionally alongside fish. In this version, romaine leaves line the pot and turn into a crunchy tahdig while the rice steams above them.

Serves 6 · 1 hour

Ingredients

• 3 cups basmati rice
• Salt
• 1 bunch scallions (about 5), finely chopped
• 1 cup finely chopped cilantro leaves and tender stems
• 1 cup finely chopped dill leaves and tender stems
• 1 cup finely chopped flat-leaf parsley leaves and tender stems
• 3 tablespoons canola or grapeseed oil
• 4 to 6 romaine lettuce leaves, dark green parts only
• 3 tablespoons unsalted butter, cubed
• 1 teaspoon saffron threads
• 1 tablespoon dried rose petals, finely crushed (optional)

Instructions

1. Put the rice in a large bowl and cover it with lukewarm water. Swish the grains with your hand until the water turns cloudy, then pour off as much as you can. Repeat three more times, until the water is nearly clear, then cover the rice with fresh water and let it sit.
2. Bring a large nonstick or enameled cast-iron pot of water to a boil and salt it generously, like pasta water. Drain the rice, add it to the pot and stir for the first minute so it doesn't stick.
3. Return to a boil and cook until the grains float to the top and are nearly tender, 3 to 6 minutes. Err on the side of underdone. Drain, rinse with cold water to stop the cooking, and rinse out the pot to use again.
4. Combine the scallions, cilantro, dill and parsley in a medium bowl.
5. Pour the oil into the pot and cover the bottom with the lettuce leaves, overlapping them as needed. Spoon in a third of the rice, then sprinkle with a third of the herbs. Repeat the layers, building a mound. Poke several holes into the mound with the handle of a wooden spoon, without touching the bottom, so steam can escape.
6. Dot the top with butter, cover the pot and set it over medium-high heat. After 6 to 8 minutes, once you hear a sizzle, turn the heat to medium-low and keep steaming, covered, until the rice is fluffy and fragrant, 25 to 30 minutes.
7. Meanwhile, grind the saffron to a fine powder with a mortar and pestle, or crush it as finely as you can with the back of a spoon. Put it in a medium bowl and add 2 tablespoons warm water.
8. Take the rice off the heat and let it rest for 10 minutes. Uncover, scoop 1½ cups of the rice into the saffron water and toss until it's tinted gold.
9. Spread the herbed rice on a platter and top with the saffron rice and rose petals, if using. Break the crisp lettuce tahdig into pieces with a wooden spoon and serve it alongside.

Tips

• A nonstick pot helps the tahdig release cleanly.
• Serve with a cucumber-yogurt sauce, such as mast-o-khiar, for spooning over the rice or dipping the tahdig.

Adapted from Andy Baraghani, NYT Cooking.