Sabzi Polo Semnani (Sozi Pela) - Semnani Herb Rice with Meat and Vegetables

Sabzi Polo Semnani is a cherished dish from the Semnan province of Iran, known for its rich, earthy flavours that capture the essence of desert life and local traditions. With a history spanning over 150 years, this dish holds a special place in Semnani households. The core ingredients—rice, meat, fresh local herbs, and black-eyed peas—have remained unchanged over time, but the vegetables used vary with the seasons, making it a reflection of the region’s agricultural cycles. What truly distinguishes Sabzi Polo Semnani is the way these ingredients are layered with the rice, creating a mouth-watering medley of textures and tastes, enriched by local clarified butter and the region’s fresh, organic produce.

With the help of my friend and her mother, who are both from Semnan and currently live in Iran, I have crafted my own version of this traditional dish. I’ve endeavoured to stay true to its roots while also making a few adjustments based on my own kitchen. This centuries-old recipe has been passed down through generations and holds a special place in Semnani hospitality, often served during festive occasions as a mark of high regard for guests. The rich, aromatic herbs and spices reflect the resilient yet hearty culture of the region, where cuisine is influenced by the climate, lifestyle, and agricultural traditions. The thick, crunchy tahdig (crust), paired with yogurt, pickles, or a refreshing green salad, is a highlight of this nourishing dish.

Here is a short video of the cooking process on my Instagram.

Cook the most popular Persian dishes at home with the help of my e-book.

Time

Prep: 45 min Cook: 3 h 15 min Total: 4 h

Ingredients (serving 6)

For the Rice and Layers:

600g (3 cups) basmati rice

500g (1.1 lbs) lamb shoulder, cut into flat pieces about 2 cm thick

300g black-eyed peas, soaked overnight and cooked, or canned (drained and rinsed)

1 medium aubergine (eggplant), cut into discs and salted to reduce moisture

1 garlic bulb, whole

250g cherry tomatoes

100g carrots, cut into chunks

30g fresh parsley, finely chopped

30g fresh coriander, finely chopped

30g fresh dill, finely chopped

30g spinach or beetroot leaves (or both), finely chopped

50g ghee (clarified butter)

30g butter, melted

10g fresh fenugreek, finely chopped

A few lettuce leaves (for the Tahdig)

1 cinnamon stick

1/2 tsp sumac (to sprinkle on aubergine)

1/4 tsp saffron, bloomed with 3 ice cubes (half for the rice, half for the meat)

2 tbsp salt (for parboiling the rice) + salt to taste

For the Meat Marinade:

1 onion, finely sliced

2 cloves garlic, grated

3 tbsp extra virgin olive oil

1/2 tsp black pepper

1/2 tsp cinnamon powder

1/4 tsp saffron, bloomed with ice cubes

Method

Marinate the Meat (Best done the night before)

• In a bowl, mix the lamb shoulder with sliced onion, garlic, olive oil, black pepper, cinnamon, and saffron.

• Ensure the marinade is evenly distributed, cover, and refrigerate overnight for the best flavour.

Prepare the Rice and Ingredients (On the day)

• Remove the marinated meat from the fridge a few hours before cooking to bring it to room temperature.

• Combine all the chopped herbs (parsley, coriander, dill, spinach/beetroot leaves, and fenugreek) in a bowl.

• Wash the salted aubergine discs and pat them dry.

• Heat 2 tbsp of vegetable oil in a pan and fry the aubergine slices until golden brown on both sides. Set aside.

• Parboil the rice: Bring a large pot of water to a boil, add 2 tbsp of salt, and wash the rice several times to remove starch. Add the rice to the boiling water and cook for 3-7 minutes (depending on the rice brand) until the grains are soft on the outside but still firm in the centre. Drain and rinse with cold water to stop the cooking.

Layer the Rice

• In a separate bowl, mix a quarter of the parboiled rice with a few tablespoons of herbs, 80g of the cooked black-eyed peas, and a few teaspoons of saffron water.

• Heat the ghee in a non-stick pot over medium heat.

• Line the bottom with lettuce leaves to form a crispy Tahdig (crust).

Assemble the Dish

• Start layering: add half of the saffron rice mixture to the pot.

• Add a layer of parboiled rice, followed by a layer of herbs and black-eyed peas.

• Place the marinated meat on top and salt it.

• Add the carrots and cinnamon stick.

• Continue layering with rice, herbs, and peas, finishing with the remaining saffron and herb rice mixture.

• Place the garlic bulb upside down on top of the rice, followed by cherry tomatoes and fried aubergine slices.

• Melt the butter and drizzle it over the rice.

• Sprinkle salt and sumac over the aubergine.

Steam the Rice

• Poke a few holes halfway into the rice using the back of a wooden spoon.

• Once steam begins to rise from the pot, cover the pot with a clean kitchen towel (to catch moisture) and firmly close the lid.

• Reduce the heat to low and let the rice steam gently for 2 to 3 hours.

Check the Meat and Vegetables

• After 2 hours, you can check the meat for tenderness with a fork. Make sure to cover it again with the rice and close the lid firmly.

• Remove the cherry tomatoes and aubergines once they are cooked and set aside.

Serve

• To serve, carefully place a large plate over the pot and flip it over to reveal the layered rice and crispy Tahdig.

• Serve your Sabzi Polo Semnani with yoghurt or pickles. Enjoy!

I hope you enjoyed this recipe. I’d love to see your Sabzi Polo! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!

If you have any questions please let me know in the comments, I’m always happy to help. Let’s stay in touch via Instagram, Facebook or Pinterest.