How to Make Authentic Semnani Sabzi Polo: A Fragrant, Irresistible Lunch You’ll Love

According to the Saed News cooking service, this flavorful traditional dish is prepared by soaking rice for several hours, parboiling beans, and sautéing spinach. The herbs and beans are added while the rice is boiling, and the rice is then drained slightly undercooked.

For the base layer, sliced potatoes are placed at the bottom of the pot to create a crispy crust (tahdig). A layer of rice is added first, followed by meat pieces seasoned with saffron and spices. The remaining rice is then layered with beets, eggplant, carrots, potatoes, onions, tomatoes, spinach, and dried plums.

The pot is covered with a lid wrapped in a cloth and left to steam over low heat until fully cooked. Below is the step-by-step method.

Ingredients for Samanian Sabzi Polo (Serves 10)

• Mixed herbs (spinach, leeks, chard leaves, cilantro, dill) – 500 g

• Lamb meat – 500 g

• Cooked spinach – 500 g

• Eggplant – 1

• Carrot – 1

• Small onions – a few

• Dried plums (alu-bokhara) – 1 handful

• Tomatoes – 2

• Kermanshahi oil (or butter/ghee) – as needed

• Salt, black pepper, dried lime powder – as needed

• Concentrated saffron (dissolved) – 3 tablespoons

• Small potatoes – a few

• Large potatoes (for tahdig) – 2

• Small beets – 3

• Rice – 6 cups

• Cooked black-eyed peas – 1.5 cups

Step 1: Prepare rice, beans, and spinach

Wash the rice thoroughly and soak it in salted water for at least 2 hours and up to 7 hours.

Soak the beans separately, then partially cook them in lightly salted water and set aside.

Sauté the spinach in a little butter until soft and cooked, then set aside.

Step 2: Chop the herbs

Finely chop the mixed herbs. Bring a pot of water to a boil, then add the rice. Before it reaches the final draining stage, add the chopped herbs and partially cooked beans.

Drain the rice when it is slightly undercooked (firmer than usual).

Step 3: Prepare the tahdig (crispy base)

Peel and slice the large potatoes for the bottom layer of the pot.

Arrange them at the bottom, sprinkle lightly with salt, and add a layer of rice on top.

Place pieces of lamb over the rice and drizzle with saffron water. Sprinkle spices over the meat.

Step 4: Layer the remaining ingredients

Add the rest of the rice on top.

Peel and chop beets, eggplant, carrots, small potatoes, and onions, then layer them over the rice.

Add chopped tomatoes, cooked spinach, and dried plums on top.

Step 5: Steam the rice

Cover the pot with a cloth-wrapped lid and cook on low heat over a heat diffuser for about 2.5 to 3 hours.

Once fully steamed, invert the pot onto a serving dish and serve.

Tips and Notes

• In the original recipe, chopped onions are added on top of the rice, but placing them with the meat helps reduce odor and enhances flavor.

• To eliminate the strong smell of lamb, you can add bay leaves, grated onion, and a cinnamon stick while cooking the meat.

• You may increase the amount of saffron for a richer color and aroma.

• Instead of potato tahdig, you can use bread as an alternative crispy base.