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- 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 ofGhormeh Sabzi Sauce. Another layer of Rice then topped with Ghormeh Sabzi again until you have used all your rice and sauce.
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 (click here for recipe).
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.