Vegan Persian Style Sabzi Polow

Saucepan with lid; Fine mesh strainer; Measuring cups; Measuring spoons

10

40

Persian

Vegan, Persian, Sabzi Polow, Herb Rice, One Serving

lunch, dinner

1

1 cup basmati rice

2 tablespoons olive oil

1/2 teaspoon turmeric powder

1/4 teaspoon ground black pepper

1/4 teaspoon ground cinnamon

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh dill, chopped

1/4 cup vegan vegetable broth or water

Rinse the basmati rice in a fine mesh strainer until the water runs clear. Soak the rice in cold water for 10 minutes. Drain and set aside.

Heat the olive oil in a medium saucepan over medium heat. Add the turmeric powder, black pepper and cinnamon and stir to combine. Add the garlic and sauté for 1 minute until fragrant.

Add the drained basmati rice to the saucepan and stir to combine with the spices and garlic. Sauté for 3-4 minutes until lightly toasted.

Add the parsley, cilantro and dill to the saucepan and stir to combine with the rice mixture. Pour in the vegan vegetable broth or water and bring to a boil over high heat. Reduce heat to low, cover with a lid and simmer for 15-20 minutes until all liquid has been absorbed by the rice. Remove from heat and let stand for 5 minutes before fluffing with a fork before serving.

Calories – 400 kcal; Fat – 9 g; Carbohydrates – 68 g; Protein – 8 g; Fiber – 5 g

This vegan Persian style Sabzi Polow is an easy one-serving meal that is full of flavor! It’s made with basmati rice cooked with spices like turmeric powder, black pepper and cinnamon as well as herbs like parsley, cilantro and dill! It’s ready in just 30 minutes!

5

Sabzi khordan, a platter of fresh herbs, is often served as an accompaniment to Persian meals.