Sabzi polo
In today's article we will explore in depth the topic of Sabzi polo, a topic that has captured the attention of researchers, philosophers, scientists and the general public. Sabzi polo has been the subject of debate and study for centuries, and its relevance in contemporary society is undeniable. From its impacts on technology and science, to its implications on culture and art, Sabzi polo has proven to be a multifaceted phenomenon that deserves our attention. Throughout this article, we will analyze the different facets of Sabzi polo, examining its origins, its evolution over time, and its influence on the modern world. Get ready to embark on a fascinating journey through the intricacies of Sabzi polo!
 | This article needs additional citations for verification. (January 2023) |
 | |
| Alternative names | Sabzi Polo |
|---|---|
| Course | Main course |
| Place of origin |  Iran (Persia) |
| Region or state | Iran |
| Created by | Persians |
| Main ingredients | Herbs (parsley, leeks or green onions, cilantro, spinach), dried fenugreek leaves |
Sabzi polo (Persian: سبزی پلو) is a Persian dish of rice and chopped herbs, usually served with fish.[1] In Persian, sabzi refers to herbs or vegetables (sabz means "green"); polo is pilaf, a traditional Persian style of cooked rice.
The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, garlic and parsley. It can be made from both fresh and dried herbs.
Iranians traditionally eat sabzi polo with māhi sefid ("white fish", the Caspian kutum) for lunch on Nowruz, the Persian New Year, with their family and relatives. It usually is served with pickled garlic and other traditional pickled herbs and vegetables.
See also
- Iranian cuisine
- Culture of Iran
- Polow (pilaf, polo, pelau)
- Khoresht
- Kolcheh nowrozi
- Nauryz kozhe
References
- ^ Heywood, Victoria; Kyte-Powell, Ralph (2011). Celebrate! with Food & Wine. Slattery Media Group. p. 129. ISBN 9781921778421.
External links
- Sabzi Polo (Sabzi Polow) Recipe Archived 2011-07-15 at the Wayback Machine
- Polo or Chelo
- Persian Pilaf, Polo Archived 2007-05-27 at the Wayback Machine
- herbed rice(sabzi polo)
| Ingredients |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Breads and nans | |||||||||
| Salads |
| ||||||||
| Cheeses | |||||||||
| Soups and āshes |
| ||||||||
| Dishes |
| ||||||||
| Sauces | |||||||||
| Hors d'oeuvre | |||||||||
| Sweets and desserts | |||||||||
| Beverages | |||||||||
| Instruments | |||||||||
| Related cuisines | |||||||||
 | This Persian cuisine-related article is a stub. You can help Wikipedia by expanding it. |