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    You are in: Home / Recipes / Sabzi Polow Recipe
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    Sabzi Polow

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Chef #397624's Note:

    Persian/Iranian Rice

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    Units: US | Metric


    1. 1
      Wash herbs and chop finely, then add salt and black pepper.
    2. 2
      Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with herbs and continue cooking.
    3. 3
      Sabzi polow is usually served with fish.

    Ratings & Reviews:

    • on June 09, 2012


      Really good. I used Indian white basmati rice, parsley, cilantro, fresh fenugreek leaves from the garden, spring onion ends but no fresh dill on hand (another time), canola oil, sea salt, and freshly ground black pepper. I did cheat the recipe by making it how I usually do so it would be faster, ie not a lot of water and then steaming after. This was served with Persian / Iranian Maahi Kabab - Fish (a perfect accompaniment), Classic Yogurt Sauce, & Fastest Ayran Ever. I will probably make this again the same way but with fresh dill as well if I have it. Made for Visiting Iran(Persia) in June 2012!

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    • on October 11, 2009


      My DH won't eat fish without sabzi polow. Great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sabzi Polow

    Serving Size: 1 (125 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.4
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 8.7 mg
    Total Carbohydrate 96.5 g
    Dietary Fiber 4.3 g
    Sugars 1.0 g
    Protein 9.9 g

    The following items or measurements are not included:


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