Title: Sabzi Polo (Herb & Rice Pilau)
Categories: Persian Israel Jewish Grain
Yield: 1 Servings

1/4	lb	Flat-leaf Italian parsley
1/4	lb	Fresh coriander (Chinese parsley)
1/4	lb	Fresh dill
4	c	Water
2	c	Raw rice, soaked IN water &
1	ts	Salt for 1/2 hr
4	tb	Corn oil
1		Egg, beaten
1/4	ts	Whole saffron, crushed WITH
1/4	ts	Sugar & dissolved IN
1	ts	Water

The lady of house prepared an unusual pilau w/eggs, rice, & a large pinch of dissolved saffron to develop some color. There was a little disagreement between husband & wife as to length of time to soak rice: he claimed it needed overnight soaking, while she asserted that a short time was enough. My own opinion is that it depends on rice, w/American long-grain requiring no more than 1/2 hr, while Basmati rice needs several hrs' soaking, which develops grain & tenderness in pilau.

1. Chop parsley, coriander, & dill together in a processor. Set aside.

2. Bring 4 c water to a boil in a pan. Drain nearly all water from rice & add rice w/its remaining liquid to boiling water. Cover pan & cook over moderate heat for 8 mins. The rice will swell but still be firm. Drain rice, rinse under cold water, & drain again. Set aside.

3. Cover bottom of a pan w/3 tb oil. Mix 1/2 c half-cooked rice, egg, & saffron/sugar liquid together. Heat oil lightly in pan & add rice/egg mixture & smooth over top. Fry over low heat for 5 mins. Remove pan from heat & slice tadiq, like a pie, into 4 pieces to ease its removal later on.

4. Mix chopped herbs & balance of rice together. Spread it over tadiq & shape top into a pyramid. Sprinkle balance of oil (1 tb) over rice; cover pan w/paper kitchen towels & pan cover. Cook rice over low heat for 15 to 20 mins to produce crisp tadiq on pan bottom, crisper the better.

Serve warm rice & tadiq. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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