Sabsi pilau uses many herbs and comes out quite green! This rice dish is delicious when accompanied by roast beef, lamb, chicken or smoked fish.
If fresh herbs are not available, use appropriate quantities of dried herbs.
Servings: About 4
2 c. uncooked rice
1/2 c. chives, finely chopped
1/2 c. parsley, finely chopped
1/2 t. turmeric
1/4 c. fenugreek leaves, chopped
1/2 c. dill, finely chopped
Use the chelo method of cooking the rice, with these alterations:
- Add turmeric to the boiling water (for color). Then add the rice to the water.
- When the water has begun boiling again, add the herbs. Proceed with the “Basic Rice” method.
- Optional: If you love garlic, add sliced garlic cloves to the rice before you begin steaming it.
Recipe © Nura Amerson 1991
I made the sabsi pilau the same week I made koresh karafs; as Jasmine observed of the koresh, it’s colored to match the Green Bay Packers, so this dish continues that green-and-gold theme!
For the herbs, I was lazy, and I simply food processed a bunch of parsley and a bunch of dill, excluding the chives and fenugreek. Instead of putting the herbs in the boiling water, I added them at the steaming stage, layering them with the rice. Despite my laziness-induced alterations, this dish earned a coveted “very good” rating from my husband. Next time I make it, I’ll definitely be doubling the recipe!