Our Khoresh is the perfect autumn/winter dish. Hearty, filling, warming you from within on those cold days.
Great with meat or veggies, our personal favourite is sweet potato, carrots, aubergine and courgettes.
If you’re going all out, this is what you need to pair with it!
“Sabzi Polo is a staple on the Persian New Year’s table. It’s made with basmati rice and layers of fresh herbs, but what is most coveted is the tahdig—the crunchy crust that forms on the bottom of the pot during cooking.”
We’ve seen many methods and ingredients to create this dish, this is our simplified take on it!
What You’ll Need for 3-4 portions:
3 Cloves Garlic
200g Basmati Rice
3 Tablespoons of Natural Yoghurt
1 Large Egg Yolk (or two medium)
How To Do It:
Wash your rice to ensure all the starch is removed.
Bail the rice until it’s just starting to soften, drain and pop to one side.
Finely chop your herbs, mix together in a bowl.
Whisk your egg yolk and yoghurt together.
In a large pan heat your choice of cooking oil, enough to cover the whole of the base of the pan.
Turn the heat to low, pour in your egg mixture, then add one-third of your herb mix with one-third of the rice.
Repeat this in layers until all of your rice and herbs have been used.
Pour in 50ml of boiling water then thinly slice the butter onto the top of the rice, cover the pot and allow to steam for 10 minutes.
Finally, once the rice has finished cooking, carefully flip the pot onto a large plate or bowl to reveal the ’tahdig’, serve.