Best Green Herb Rice Recipes

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SABZI POLO (GREEN HERB RICE)



Sabzi Polo (Green Herb Rice) image

Sabzi polo is a classic Nowruz (Iranian New Year) dish brimming with fragrant fresh green herbs and the scent of spring. A fragrant, long-grain basmati rice is optimal here. This version is prepared with a crispy, saffron-tinged lavash tahdig that also acts as a barrier so the herbs don't burn at the bottom of the pot. Enjoy sabzi polo with mahi sorkh shodeh (fried fish), and a side of smoked fish.

Provided by Naz Deravian

Categories     Side Dish     Rice Side Dish Recipes

Time 3h

Yield 10

Number Of Ingredients 14

2 ½ cups long-grain basmati rice
kosher salt, divided
¼ teaspoon saffron threads
2 tablespoons boiling water
1 large bunch finely chopped fresh parsley
1 large bunch finely chopped fresh cilantro
1 large bunch finely chopped fresh dill
1 large bunch finely chopped fresh chives
¼ cup dried dill, finely chopped
¼ cup grapeseed oil
1 sheet lavash bread, or as needed
2 fresh spring garlic stalks
¼ cup boiling water
3 tablespoons unsalted butter, melted

Steps:

  • Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
  • Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
  • Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
  • Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
  • Combine chopped fresh parsley, cilantro, dill, and chives with dried dill in a medium bowl. Gently combine herb mixture with rice in the colander, taking care not to break the grains of rice.
  • Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
  • Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of the rice. Gently poke the handle of a wooden spoon into the rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, 10 to 13 minutes.
  • Meanwhile, combine 1/4 cup boiling water with melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
  • Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.
  • Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
  • Serve the rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 45 g, Cholesterol 9.2 mg, Fat 10 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 2.9 g, Sodium 2942.6 mg, Sugar 0.6 g

HERB RICE WITH GREEN GARLIC, SAFFRON, AND CRISPY SHALLOTS



Herb Rice with Green Garlic, Saffron, and Crispy Shallots image

This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.

Provided by Andy Baraghani

Categories     Bon Appétit     Rice     Shallot     Cilantro     Dill     Parsley     Herb     Mint     Tarragon     Green Onion/Scallion     Side     Persian New Year

Yield 8 servings

Number Of Ingredients 14

3 cups basmati rice
Kosher salt
Vegetable oil (for frying; about 3 cups)
4 large shallots, thinly sliced into rings
3/4 cup finely chopped cilantro
3/4 cup finely chopped dill
3/4 cup finely chopped parsley
1/2 cup finely chopped mint
1/3 cup finely chopped tarragon
1 teaspoon finely ground saffron threads
4 (4-inch) squares lavash or 7 romaine lettuce leaves, dark green parts only
4 green garlic or 4 scallions, white and pale-green parts only, finely chopped
6 tablespoons unsalted butter, melted
1 tablespoon finely ground dried rose petals (optional)

Steps:

  • Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4-5 times). Cover rice with 6 cups cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
  • Meanwhile, pour oil into a medium saucepan to come about 2" up sides. Add shallots and set over medium heat. Cook, stirring occasionally, until shallots are golden and crisp, 10-12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
  • Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Dissolve saffron in 2 Tbsp. hot water in a small bowl.
  • Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse under cold water. Spread out on a rimmed baking sheet. Wash out pot.
  • Pour 3 Tbsp. shallot oil into clean pot. Swirl in 2 tsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don't overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10-15 minutes.
  • Reduce heat to medium-low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20-30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.
  • Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.

GREEN PEPPER CHICKEN HERB RICE CHICKEN SOUP



Green pepper Chicken Herb Rice Chicken Soup image

When it begins to cool down in Az I like to make soups and stews. I love making homemade soup and I make my chicken soup different every time,this recipe is new and I used what I had on hand. I also believe that chicken soup is good for fighting off colds. I hope you try this and like it. The soup has a nice bite to it. I will...

Provided by Eileen Hineline

Categories     Chicken Soups

Time 35m

Number Of Ingredients 14

1 pkg 5.3oz knorr chicken herb rice sides
1 medium white onion-chopped
1 green pepper-chopped
1 can(s) 12oz crinkle cut carrots
2 stalk(s) celery-chopped-use celery leaves too for soup
5 large chicken tenders-cooked-cooled-diced up into small pieces
1 qt chicken broth-or stock-any brand
1 Tbsp knorr chicken bouillon powder
4 c water
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp italian seasoning
dash(es) garlic powder
1 Tbsp webber beer can chicken seasoning

Steps:

  • 1. Get out a big stock pot and add all ingredients
  • 2. Bring the soup to a boil and then lower the tempature to simmer.
  • 3. Simmer your soup for 25 minutes or until the vegetables are tender.
  • 4. Let your soup sit now for 5 minutes.
  • 5. This soup has a nice bite to it and it is not too salty as you might think because of all the seasonings. We enjoyed it with cheese bread.
  • 6. Tips* You can omit any seasonings you wish or you can add more and you can do the same for how much chicken you use. My family likes a lot of chicken. Always use the celery leaves in your soup, adds great flavor. Enjoy!

COCONUT GREEN HERB RICE



Coconut Green Herb Rice image

We love rice and are always looking for new ways to make it - this recipe is adapted from a cookbook called "Favorite Vegetarian Dishes". It is very fragrant and looks beautiful when served.

Provided by 199949

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 shallots
2 bay leaves
1 stalk curry leaf
2 1/2 cups rice (basmati or jasmine rice preferred)
1/4 cup peas (frozen)
3 cups coconut milk
1 teaspoon salt
1/4 cup cilantro (chopped)
2 tablespoons mint (chopped)
2 -3 green chilies (chopped)
lime wedge (for garnish)

Steps:

  • Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
  • Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
  • Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
  • Remove bay and curry leaves and stir in the cilantro, mint and chilies.
  • Fluff up with a fork, garnish with lime wedges if desired and serve immediately.

GREEN HERB RICE



Green Herb Rice image

Make and share this Green Herb Rice recipe from Food.com.

Provided by Abe ray

Categories     Rice

Time 57m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 6

1/2 cup finely chopped green onion
1/4 cup finely chopped fresh dill
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1/2 cup margarine or 1/2 cup ghee
4 -5 cups cooked rice

Steps:

  • combine onions,dill weed,parsley, and cilantro in a bowl & mix well.
  • heat butter, margarine or ghee in a skillet over medium heat.
  • swirl pan to coat bottom pour in 1/2 of the cooked rice & sprinkle with 1/2 of the herb mixture.
  • add remaning rice & sprinkle with remaning herb mixture. do not mix.
  • cover & steam over low heat for 30 minutes.

Nutrition Facts : Calories 452.6, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 210.1, Carbohydrate 54.7, Fiber 1.2, Sugar 0.4, Protein 5.2

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