Sabzi Polo combines fragrant herbs with rice, creating a flavorful side dish. This dish is often served with fish, called “Sabzi Polo ba Mahi”, and it’s a popular combination during the Persian New Year celebration, Nowruz.

You can enjoy the rice as a side dish, but I’ll also show you how to make it with fish. And the leftovers are delicious with plain or Greek yogurt as a meal the next day.

Rice mixed with herbs on an oval white platter.

“Sabzi” means fresh herbs and “polo” means rice. The closest transition would be “herb rice” or “herbed rice”. Sabzi polo bah mahi means “herb rice with fish”. I have a guide to cooking words and terms in Farsi that you can read if you’re curious!

🌟Why you’ll love this recipe

  • Plenty of fresh herbs – The fresh herbs in this recipe are aromatic and packed with great flavor. Just like Ghormeh Sabzi and Kuku Sabzi.
  • Fluffy rice – The basmati rice comes out perfectly fluffy, with separated grains that will satisfy your hunger. The most popular Persian rice dishes are Shirin Polo, Baghali Polo, or Adas Polo.
  • Enjoy alone or with fish – Sabzi Polo ba Mahi is the version of this dish that pairs flavorful rice with succulent fish. It’s to die for, and I’m helping you make both.
  • Wonderful aroma – This is a dish that looks AND smells good. The herbs are so aromatic it will make your mouth water.
  • Great tahdig – this recipe makes a fantastic tahdig. Just follow the steps in this recipe for tahdig, adding the greens at step 6.

🧾Ingredients in this recipe

A large bowl of herbs next to a container of white rice, oil, and other ingredients to make herb rice.
  • Basmati rice – Basmati is the ideal rice as it’s a long-grain rice, and the rice stays separate and fluffy when cooked. Do not substitute for other rice types. Persian rice dishes almost always use basmati rice. For a simple classic rice dish, try this Persian steamed rice.
  • Parsley – Use fresh, not dried.
  • Cilantro – Use fresh, not dried.
  • Dill – Use fresh, not dried.
  • Scallions – Use dark greens only. You can also use chives.
  • Flavorless oil – You can use canola, sunflower, vegetable, or any flavorless oil.
  • Turmeric – An optional addition that helps give the rice a warmer yellow hue than bright white.
  • Saffron – A pinch of saffron steeped in water or over ice is an optional addition for added aroma and color.

See the recipe card for full information on ingredients and quantities.

🍚 Pro Tip: Wash That Rice!

Washing your rice is an important step as it cleans away any dirt or debris, and also removes excess starch, which will cause the cooked rice to come out sticky and clumpy instead of dry and separated.

👩‍🍳How to Make This Recipe

Pouring pink salt into a metal pot.
  • Bring about 2/3 of a pot of water to boil. Add 3 tbsp salt to the water. Add the turmeric if you are choosing to include this.
Hand washing rice in a glass bowl.
  • In the meantime, wash the basmati rice 3 times with cold to lukewarm water until the water runs clear. This removes excess starch.
Pouring rice from a glass bowl into a metal pot.
  • Add the basmati rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep it from bubbling and overflowing.
Pouring water out of a metal pot into a colander in a sink.
  • When the rice is al dente, strain it. Do not overcook! If the rice tastes salty, rinse it with cold water. Shake the colander to remove as much water as possible. Then, you’re ready to mix in all the herbs.

🍚 Pro Tip: Turn it into tahdig

Turn this rice into tahdig by following my recipe for tahdig and stirring in the herbs after step 6.

Get the recipe →
Mixing herbs and rice together in a large glass bowl with a spout and a handle.
  • Gently mix the rice and herbs. Then add 3 tbsp of oil to a pot and gently add the rice with herbs on top of the oil.
  • Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching the rice carefully.
Hand with orange nail polish holding the lid of a metal pot wrapped in a white towel on a metal pot.
  • When the lid gets foggy, pour a little oil over the rice – about 2 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
    Cook 20-30 min from the time that you pour the oil on top.
  • Note: Wrapping the lid in a kitchen towel helps absorb excess steam.

🍚 Pro Tip: Adding Saffron

If adding saffron, grind the saffron using a mortar & pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, pour the steeped saffron and water to the top of the rice and fluff it together to mix.

Pouring herbed rice from a metal pot into a white oval serving platter.
  • Fluff the entire rice mixture with a fork and (optional) saffron, then serve!

🐟 How to Make Sabzi Polo ba Mahi (with Fish)

This is how Sabzi Polo is traditionally served. Any fish can work, but I really like salmon. I’m using salmon from Copper River Salmon, a producer of sustainable salmon based in Cordova, Alaska, and it’s super identifyable by that bright orange color you just can’t beat.

Read more about how to choose fish with sustainability in mind.

Cracking pepper over two salmon filets on a black cutting board.
  • First, pat the salmon skin very dry. If you have the time, you can even keep it in the fridge overnight, skin side up, to help the skin dry out. Season the fish to your preference with salt and pepper.
Hand placing a salmon filet in a cast iron pan.
  • Heat some oil in a pan until it shimmers over medium-high heat.
  • Add the salmon to the pan skin side down. Press it down with your spatula. Turn the heat down to medium. Cook for 5-7 minutes. The skin should be crispy, and the salmon should be cooked most of the way through.
Flipping a salmon filet in a hexagonal cast iron pan.
  • Gently flip and cook the other side.
Herbed rice topped with crispy skin salmon.
  • Internal temperature should read 145F when done. Serve skin side up on a bed of sabzi polo.
Rice mixed with herbs on an oval white platter with gold serving utensils.

There are plenty of Persian recipes and grain recipes on the blog, but these favorite Persian rice dishes will make your tastebuds come alive!

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Rice mixed with herbs on an oval white platter with gold serving utensils.
Author: Candice Walker

Sabzi Polo – Persian Herb Rice

5 from 4 votes
Print Recipe Save
Sabzi Polo combines fragrant herbs with rice, creating a flavorful side dish popular during the Persian New Year celebration, Nowruz.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Persian
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 5
Calories: 411kcal

Ingredients

  • 2 cups basmati rice
  • 1 bunch parsley ~100-gram bunch, large and medium stems removed and minced
  • 1 bunch cilantro ~100-gram bunch, large stems removed and minced
  • 1 bunch dill ~70-gram bunch, large stems removed and minced
  • 1 bunch scallions dark greens only, thinly sliced, 30 grams of dark greens
  • 3 tbsp salt
  • 1 tsp ground turmeric optional
  • 5 tbsp flavorless oil canola, sunflower seed, vegetable, etc.
  • 1 pinch saffron optional
  • water

Instructions

  • Bring about 2/3 a pot water of water to boil. Add 3 tbsp salt. Add the turmeric if using it.
  • In the meantime, wash rice 3 times with cold to lukewarm water until the water runs clear.
  • Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
  • When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible. Mix in all the herbs.
  • Add 3 tbsp of oil in a pot. Then gently add the rice with herbs.
  • Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
  • When the lid gets foggy, pour a little oil over the rice – about 2 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
  • Cook 20-30 min from when the oil is poured on top.
  • If adding saffron, grind the saffron using a mortar and pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, add the steeped saffron and water to the top of the rice.
  • Fluff the entire rice mixture with a fork and (optional) saffron.

Notes

You want the rice to still have a little bite. Persian rice is never served mushy.
If your pot does not have a glass lid, check for condensation on the top of the lid.
You can make this rice with 1.5 cups of basmati rice and use the same amount of herbs, but I like to make a little extra to enjoy with some yogurt for breakfast the next day.

Nutrition

Calories: 411kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 4210mg | Potassium: 328mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2766IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

2 Comments

  1. 5 stars
    This is my new favorite side dish, it’s so flavorful and I had no idea how easy it is to make! Way less complicated than I thought it would be, now we will be keeping this in our weekly rotation.

    Reply

    1. I’m so glad to hear it, Leila! After the chopping, it’s pretty easy, especially when herbs are so easy to find this time of year. I’m so glad you like it and it made its way into your weekly rotation… enjoy, and thank you for sharing!

      Reply
5 from 4 votes (3 ratings without comment)

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