Black Garlic Kitchen

Black Garlic Sabzi Polo

Sabzi Polo is a Persian rice dish. Sabzi translates to herbs in Farsi and Polo means cooked rice. Traditionally Sabzi Polo would have a crispy base called tahdig which translates to ‘bottom of the pot’. BGK’s simplified version of Sabzi Polo uses dried herbs for a more intense flavour and aroma with chopped Black Garlic cloves adding a subtle layer of sweetness to this gloriously aromatic fluffy rice dish. 

Black Garlic Sabzi Polo

 Prep: 30 mins including soaking | Cook: 12 mins + 10 mins resting | Serves: 6 | V

Ingredients

  • 500g basmati rice
  • 600ml cold water
  • 3 tbsp dried chives
  • 3 tbsp dried dill
  • 3 tbsp dried coriander
  • 3 tbsp dried parsley
  • ¼ tsp saffron strands/threads – crushed and mixed with 2 tbsp boiling water
  • 1¾ tsp table salt
  • 80g butter
  • Salt and freshly ground black pepper
  • 50g pistachios – chopped
  • 6 spring onions – washed, trimmed and finely sliced
  • 25g currants
  • 15 cloves Black Garlic – chopped
 

Garnish (optional)

  • 4 tbsp commercially available crisp fried onions
  • Edible rose petals

Method

  • Wash the rice 3 times in a large sieve under running cold water, swishing the rice until the water runs clear.
  • Soak the rice in cold water for 15 minutes.
  • Rinse again with cold running water. Drain well then place into a large non-stick saucepan fitted with a lid.
  • Add the dried chives, dill, coriander and parsley. Stir through the rice then add the saffron water and 1¾ teaspoons of table salt.
  • Dot the butter on top of the rice.
  • Turn the hob heat to high and bring the rice to the boil (uncovered), once the water is boiling put the lid on, turn down the heat to medium and cook for 12 minutes. Don’t remove the lid. After 12 minutes turn the hob off, leave the saucepan on the hob and rest for 10 minutes with the lid on.
  • Fluff up the rice with a large fork, taking care not to break the grains.
  • Season to taste with salt and freshly ground black pepper then gently stir through the pistachios, spring onions, currants and Black Garlic.
  • Transfer to a large platter.
 

To Serve: garnish with crisp fried onions and scatter over a few edible rose petals (if using).

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