Saffron Pilaf

Name: Saffron Pilaf (Sabzi Polow)
Cuisine: Iranian
Ingredients: 5 cups / 900 g basmati rice (long grain); Salt to taste; 6-8 cups / 500 g parsley, cilantro/coriander, dill, and chives; 6-8 cups / 500 g parsley, cilantro/coriander, dill, and chives; 6-8 cups / 500 g parsley, cilantro/coriander, dill, and chives; 6-8 cups / 500 g parsley, cilantro/coriander, dill, and chives; 6-8 cups / 500 g parsley, cilantro/coriander, dill, and chives; 1 tablespoon chopped fenugreek (dried or fresh); Handful fresh garlic leaves, shredded, or 2 garlic cloves, finely chopped; Handful fresh garlic leaves, shredded, or 2 garlic cloves, finely chopped; Handful fresh garlic leaves, shredded, or 2 garlic cloves, finely chopped; 1 cup / 250 ml sunflowerseed oil; 1 teaspoon powdered saffron, soaked in 4 tablespoons boiling water; 1 teaspoon powdered saffron, soaked in 4 tablespoons boiling water; ½ cup / 125 g clarified butter (ghee); ½ cup / 125 g clarified butter (ghee)

Sabzi Polow

Preparation info

Serves
12

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

A buttery pilaf rice layered with fresh spring herbs served at the outdoor picnic that marks the festival of No Rooz, new year, celebrated in March in modern Iran as in ancient Persia. Traditionally it was served by those who could afford the luxury of fresh seafood with fillets of white fish, dusted with turmeric, and fried golden in clarified butter.

Ingredients

Asia
Iran
Persia
Side dish
Gluten-free
Vegetarian
New Year
March

Ingredients

Method