Authentic Sabzi Polo Recipe with Fish, Chicken, and Lamb
Sabzi Polo, or Persian herb rice, is one of Iran’s most iconic and symbolic dishes, especially during Nowruz, the Persian New Year. This aromatic green rice, made with a medley of fresh herbs, brings spring to your table. Whether served with fried fish, lamb shank, chicken, or even canned tuna, Sabzi Polo is a beautiful combination of flavor, tradition, and nutrition.
The focus of this guide is to give you the complete Sabzi Polo recipe in all its variations—with clear, easy steps and tips for perfection.
Ingredients for Sabzi Polo (Serves 4)
| Ingredient | Quantity |
|---|---|
| Basmati rice | 400 g |
| Fresh Sabzi Polo herbs (parsley, cilantro, chives, dill, garlic) | 500 g |
| Brewed saffron | 2 tbsp |
| Oil | 4 tbsp |
| Butter | 100 g |
| Cinnamon | 1 tsp |
| Salt | As needed |
| Lavash bread or sliced potatoes (for tahdig) | As needed |
💡 Tip: You can use frozen herbs, but fresh ones always smell better and cook beautifully.
How to Make Classic Sabzi Polo
Step 1: Prepare the Rice
Wash the basmati rice thoroughly and soak it in salted water for at least 2 hours.
Step 2: Prepare the Herbs
Wash and dry the herbs. Chop them finely and keep aside.
Step 3: Parboil the Rice
Bring water to a boil, add salt, then the rice.
Once the rice is almost soft but not fully cooked, stir in the herbs and drain immediately.
Rinse with cold water to prevent overcooking.
Step 4: Assemble in the Pot
Add oil to a pot, lay down the lavash or potato slices.
Layer the rice-herb mix with a drizzle of saffron and a sprinkle of cinnamon.
Continue layering until all ingredients are in the pot.
Step 5: Steam the Rice
Use a wooden spoon to poke holes for ventilation.
Drizzle melted butter and saffron water over the top.
Cover the lid with a towel, place it on the pot, and cook on medium for 10 minutes. Then lower the heat and steam for 1 hour.
Sabzi Polo Recipe with Frozen Herbs
If using frozen herbs:
Partially thaw and sauté in a pan until the moisture evaporates.
Follow the same rice parboiling and layering method.
Sabzi Polo Recipe with Fish (Traditional Nowruz Recipe)
| Extra Ingredient | Quantity |
|---|---|
| Whole fish (cleaned) | 1 |
| Onion (grated), garlic, turmeric, pepper, salt, golpar | To taste |
| Flour + turmeric for coating | ½ cup + ½ tsp |
| Tomato paste | 1 tbsp |
| Animal fat or olive oil | 2 tbsp |
| Lemon juice | 2 tbsp |
Step-by-Step:
Marinate fish with grated onion, garlic, turmeric, pepper, golpar, and lemon juice. Rest for 2-3 hours in the fridge.
Cook the Sabzi Polo as described above.
Coat fish in flour and turmeric; fry in hot oil until golden.
To make sauce: fry onion, add tomato paste, lemon juice, and saffron, then simmer.
Serve fish and sauce with Sabzi Polo.
Sabzi Polo Recipe with Chicken
Sear chicken pieces with butter/oil until golden.
In a separate pot, sauté onion and garlic, add spices and tomato paste.
Add water and simmer with chicken until tender.
Serve over Sabzi Polo, topping with saffron chicken sauce.
Sabzi Polo with Lamb Shank
Soak rice and cook lamb shank with onion, saffron, salt, and pepper for 2-3 hours on low heat.
Make Sabzi Polo separately, then plate with the tender lamb.
Optionally drizzle meat juices over the rice for extra flavor.
Sabzi Polo Recipe with Canned Tuna
Boil tuna can (20 minutes), drain.
Fry herbs (5 parts cilantro, 1 part fenugreek) until dark.
Add garlic, turmeric, chili powder, and tomato paste.
Stir in tuna and mix well.
Layer with rice and steam.
Tips for the Best Sabzi Polo
Don’t overcook rice in the parboil stage.
Always dry herbs before chopping.
Add smoked rice or North Iranian rice for extra aroma.
For a crispy tahdig, use enough oil and control the heat.
Avoid burning garlic or herbs.
How to Store and Reheat
Refrigeration: Store in an airtight container for 2–3 days.
Fish/Tuna: Consume within 48–72 hours.
Reheating: Re-steam in a pan with a bit of water or microwave gently.
FAQs About Sabzi Polo
Can I use dried herbs for Sabzi Polo?
Yes, but use much less than fresh herbs—about one-third the amount—and soak them before using.
What is tahdig, and how do I make it?
Tahdig is the crispy rice or bread layer at the bottom. Use potatoes or lavash bread with oil at the base before layering rice.
Is Sabzi Polo healthy?
Absolutely! Herbs like dill, parsley, and chives are packed with vitamins and antioxidants. Garlic adds heart health benefits, too.
