Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sabzi polo

Arabic 15 Mins Prep · 25 Mins Cook

Zest and juice the lemons. Crush the garlic.
In a small bowl combine the lemon juice, crushed garlic, saffron, ¼ teaspoon of salt, 4 tablespoons of olive oil (approx. 60ml) and sugar. Stir until dissolved and set aside to steep.
Rinse the rice at least three times. Set aside.
Chop all the herbs and place in a large bowl along with the lemon zest.
Fill a large non-stick pot with water and a generous pinch of salt, place over a high heat, cover with a lid and bring to a boil. Once the water is boiling, add the rice to the water and cook it for 7-8 minutes until the grains are soft on the outside but still firm on the inside. Drain using a colander and mix half the herbs with the rice.
Place the pot back over a medium heat and make sure it’s dry. Pour 4 tablespoons of oil into the pot and heat it. Scoop the rice and herbs back into the pot. Bring most of the rice to the middle, shaping it into a mound.
Using the edge of a spatula, make five holes in the surface of the rice to let the steam out. Pour 125ml of water around the edges. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot. Pour the remaining oil on the rice. Cover and steam for a further 20-30 more minutes on a low heat.
Unmould the rice onto a platter and break the tahdig into pieces. Sprinkle with the remaining herbs (coriander, parsley, mint) and serve with the dressing.