Persian Herb Rice & Chickpea Stew

Fragrant dill‑and‑parsley rice (“sabzi polo”) paired with a tangy tomato‑chickpea stew spiced with turmeric and dried limes.

Ingredients

• 1 cup basmati rice
• 1/2 cup chopped fresh dill
• 1/2 cup chopped parsley & cilantro mix
• 2 tbsp butter or vegan margarine
• 1 cup dried chickpeas, cooked (or 2 cups canned, drained)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 dried lime, pierced (or 1 tbsp lime juice)
• 14 oz crushed tomatoes
• 2 tbsp olive oil
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Rinse basmati rice until water runs clear; drain.
3. - Chop dill, parsley, and cilantro; reserve 1 ½ cups mixed herbs.
4. - Cook or drain chickpeas; pierce dried lime if using.
5. - Dice onion; mince garlic; measure turmeric.
6. - Warm 2 Tbsp butter (or vegan margarine).
7. COOKING STEPS
8. 1. Parboil rice: boil plenty salted water, add rice 5 min; drain well.
9. 2. Return rice to pot; fold in butter and herbs plus ¼ cup water. Cover with tight lid; steam on low 20 min to form light green tah-dig crust.
10. 3. For stew, heat olive oil in saucepan; sauté onion 4 min until pale gold. Add garlic and turmeric 30 sec.
11. 4. Stir in chickpeas, crushed tomatoes, pierced dried lime, salt & pepper; splash ½ cup water. Simmer 15 min, stirring occasionally.
12. 5. Fluff fragrant herb rice onto plates; spoon hearty chickpea stew over top. Serve immediately.
13. (Active time ≈ 25 min | Total ≈ 45 min)

Nutrition Facts