The trick to this Persian sabzi polo is to use a lot of fresh or dried herbs. The rice has to look really green when you’re done and be quite redolent with all the flavors. After you’ve made it once as written, you can vary the herbs to include dill, celery leaves, dried fenugreek leaves, parsley, or whatever else you choose.
Ingredients
- 1½ cups water
- 1 cup basmati rice, rinsed and drained
- ½ cup mixed dried herbs for sabzi polo
- 1 teaspoon salt
- 1 tablespoon chilled salted butter
- Grilled tomato wedges (optional)
How to Make It
- In the Instant Pot, combine the water, rice, dried herbs, and salt. Stir to combine. Cut the butter into small pieces and sprinkle it over the rice.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Before serving, stir gently to avoid breaking the rice. Transfer the rice mixture to a serving platter. Top with grilled tomato wedges, if desired.