Name: Herb Rice with Green Garlic, Saffron, and Crispy Shallots
Yield: 8 servings
Ingredients: 3 cups basmati rice; Kosher salt; Vegetable oil (for frying; about 3 cups); 4 large shallots, thinly sliced into rings; 3/4 cup finely chopped cilantro; 3/4 cup finely chopped dill; 3/4 cup finely chopped parsley; 1/2 cup finely chopped mint; 1/3 cup finely chopped tarragon; 1 teaspoon finely ground saffron threads; 4 (4-inch) squares lavash or 7 romaine lettuce leaves, dark green parts only; 4 green garlic or 4 scallions, white and pale-green parts only, finely chopped; 6 tablespoons unsalted butter, melted; 1 tablespoon finely ground dried rose petals (optional)

Herb rice with green garlic saffron and crispy shallots in a twohandled pot next to nan e barbari.

Photo by Bobbi Lin

This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish. Serve with yogurt sauce alongside.

Recipe notes

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