Persian Sabzi Polo (Herb Rice with Fava Beans) Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Mar. 24, 2007
I made this recipe with brown rice instead of white (personal preference). It tasted great! I think I might try it next time with fresh herbs added at the end (instead of during the cooking process).
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Cooking Level: Intermediate

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Reviewed: Jul. 31, 2005
I have a persian husband and have made this several times and have tweaked it each time and I think I've come up with the perfect version that guests can't stop talking about. I cook the rice with butter and chicken stock and dried onion. When it's done I add fresh chopped dill and parsley, canned fava beans and salt and pepper. Fresh herbs taste better than boiled herbs!! It's simple and everyone who tries it at my house loves it!
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Cooking Level: Expert

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Reviewed: Oct. 4, 2002
This comment is from the author of Persian Sabzi Polo. I apologize for not telling you what to do with the oil. I usually first bring the water to boil, then add the rice and let it boil until the rice rises to the top. Then I drain the rice, add 2 or 3 Tablespoons of oil mixed with half a cup of water in the pot before I mix the other ingredients with the rice and put it back into the pot. Then I cook the rice on medium heat for 5 minutes and then reduce the heat and cook the rice for the remaining time already mentioned in the original recipe. I hope this helps in motivating more people to make this dish. Viostars idea of mixing the oil with the rice and herbs is also good. Note: You can use lima beans from the freezer section in your grocery store instead of fresh fava beans. Thank you....Neda
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Reviewed: Sep. 5, 2002
This is delicious! To answer ur question Flix..the oil is to be mixed with the rest of the ingredients all together, and you can also use butter instead of oil.
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Photo by Violet Kimberly

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

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