Herb Mix for Sabzi Polo
This family sized fragrant blend of high-quality dill fenugreek cilantro and leek are the main herbs used in Sabzi Polo a traditional Persian rice dish. To make use 2 oz. dried herb for every 3 cups of uncooked rice.
Ingredients: Dillweed Fenugreek Leaves Cilandro Leaves Leek
Use 2 oz herb for every 3 cups of uncooked rice.
Sabzi polo (Persian: سبزی پلو) is an Iranian (Persian) dish of rice and chopped herbs usually served with fish. In Persian sabzi refers to herbs or vegetables (sabz means green ); polo is pilaf a style of cooked rice.
The herbs used in sabzi polo vary but typically include coriander dill chives or scallions fenugreek garlic and parsley. It can be made from both fresh and dried herbs.
Iranians traditionally eat sabzi polo with mahi sefid ( white fish the Caspian kutum) for lunch on Nowruz the Iranian New Year with their family and relatives. It usually is served with pickled garlic and other traditional pickled herbs and vegetables.