Sabzi Polo made with (Ghormeh Sabzi) & Kale Tahdig

Sabzi Polo made with (Ghormeh Sabzi) & Kale Tahdig

This recipe is inspired from a Persian herbed rice recipe (named Sabzi Polo). In the traditional recipe only fresh herbs are used, but here we are using a shortcut version by adding the amazing flavour of our Ghormeh Sabzi recipe base to mix with the rice.

Here we are explaining how to make steamed rice and using a layer of kale at the bottom of pot to get a crispy crunchy kale tahdig (click here to learn more about the famous tradition of Tahdig). The alternative to this option will be to prepare your rice as usual, however, mix the (Ghormeh Sabzi recipe base) right at the time that your rice has absorbed all the liquid. Gently stir it through until the herbs and rice are mixed evenly.

(4-5 serve)
4 cups Basmati rice

1 jar Ghormeh Sabzi recipe base

4 kale leaves

2 Tbsp olive oil


1- Soak the rice for at least 1 hr with 4 tbsp salt

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2- In a medium/large size pot bring 1 litre of water to the boil. Drain the salty water from rice away and add the rice to the boiling water.

4- Using a non-stick pot., add the olive oil and spread around to make sure all the bottom is completely covered with oil. Then sprinkle some salt and arrange Kale leaves to cover the bottom of your pot.

5 -Add a layer of rice followed by a spoonful of Ghormeh Sabzi Sauce. Another layer of Rice then topped with Ghorme Sabzi again until you have used all your rice and sauce.

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6 -Gently mix the rice with the Ghorme Sabzi sauce using a fork. 

7- Put the lid on and let the rice mixture steam gently for about 25 min on medium heat. During this time the kale leaves will be forming a beautiful crust at the bottom aka famous Persian Tah-dig.

8- To serve, place a large serving plate over the top of the pan and using the two side handles carefull flip the pot to reveal the wonderful kale tahdig.
Enjoy :)

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