Reviewed: May 9, 2012

first time cooking with favas and we loved this! i used only 2 cups long grain brown rice in 4 cups of water at the start. then a little less herbs for the lesser volume. otherwise followed the recipe and it turned out great. we liked the proportions of favas to rice we got. also took another reviewer's advice and saved some herbs to add fresh at the end. will definitely make again. thank you!

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Reviewer:

jackie and friend

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 25, 2012

Couldn't find fava beans, but substituted baby limas and it came out just as I remembered it. However, this recipe makes a lot. I mean A LOT! So you might want to scale it back a bit.

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Reviewer:

Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Feb. 21, 2012

really tasty rice dish, i loved that crispy rice at the bottom of the pan. I will be making this again. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Feb. 19, 2012

i m always one of the Sabzi polow and fava 's fan,but i think you should note pepper,cinnamon and turmeric are optional,with these spice my sabzi polow's tase was a little changed to Indian food,and you can also cook it without fava beans ,and serve it with meat or fish(fried or cooked),it will be more delicious with Iranian rice,

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Reviewer:

aydan28

Cooking Level: Expert

Reviewed: Mar. 22, 2011

This was a great recipe and a big hit for Norooz diner with fish. Will do it again. I added Maggi to the water while boiling and used butter instead of oil. Thanks Gondwana for the recipe. Awsome :)

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Reviewer:

Caroleshamsai

Reviewed: Oct. 25, 2010

This made the house smell wonderful! I used another reviewers recommendation and put a damp towel over the top, worked like a charm and the crust at the bottom was great!

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6 users found this review helpful

Reviewer:

Quita143

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Cortland, Illinois, USA

Reviewed: Oct. 29, 2009

Thank you so much for posting this recipe. My Persian/Iranian husband recently passed away but he left us some wonderful dishes including this one. He used the towel over the pot before replacing the lid method which helped form the tadig perfectly. Before sealing the pot with the towel, he would mound the rice and dill mixture up into a "hill" in the pot and sprinkle quite a bit of turmeric on top making a golden surface to the hill. He said it is traditional for each person to get some of the tadig to crunch along with the softer rice. I miss him greatly and cook his "legacies" often. My very American son is addicted to this one.

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Reviewer:

katskitchen

Reviewed: Aug. 17, 2009

To all those that are having a hard time getting the rice from the bottom of the pot can use this little secret...Once that crispy rice/tadik is done run some cold water in the sink and put the bottom of your hot pan in it...It will be much easier to remove .......... I gave it four stars because i hate sabzi pollo but my family loves it so ...its a good recipe...but one star goes for my hatred of it :D

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Reviewer:

Reza Michael

Cooking Level: Expert

Living In: Queens, New York, USA

Reviewed: Jul. 31, 2009

This did not work for me at all! The rice was hard and dry at the end of the cooking time. I tried adding more water and simmering it longer but it just ended up gummy on the outside and crunchy on the inside. During the first boil is the lid supposed to be on? Maybe that is where the trouble started.

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Reviewer:

Errica

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Mar. 28, 2009

I love Sabzi Polo! When I prepare the rice I rinse it then put it in boiling water for 5-8 minutes, drain rice in a strainer, dry pot out with a towel and pour the vegetable oil on the bottom, mix rice with herbs & favas then transfer rice to pot and cook on low for 45 minutes. Make sure to wrap a towel around the pot lid so it absorbs the water that would fall back in the rice otherwise, try it trust me it makes a difference.

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28 users found this review helpful