Sabzi Polo with Herbed Tofu

Cuisine

Persian

Servings

4

Total time

1 hr 10 min

Prep

25 min

Cook

45 min

Difficulty

hard

Ingredients

• 2 Cup basmati rice - 2 cups, rinsed
• 1 Pound extra-firm tofu, drained and pressed - 1 pound, Cut into 1-inch cubes before cooking.
• 1 Cup fresh dill, finely chopped - 1 cup, finely chopped
• 1 Cup fresh parsley, finely chopped - 1 cup, finely chopped
• 1 Cup fresh cilantro, finely chopped - 1 cup, finely chopped
• 1 Cup scallions, thinly sliced - 1 cup, thinly sliced
• 1 Count lemon, zested and juiced - 1 large, Zest and juice are both used; remaining juice is added to taste at serving.
• 0.5 Teaspoon saffron threads - 1/2 teaspoon, Crushed and steeped with hot water to make saffron water.
• 0.25 Cup extra-virgin olive oil - 1/4 cup, Divided between searing the tofu and layering the rice pot.
• 2 Teaspoon kosher salt - 2 teaspoons, Divided between boiling water, tofu seasoning, and rice layering.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon
• 0.5 Teaspoon ground turmeric - 1/2 teaspoon
• 0.25 Cup 1/4 cup hot water, Used hot to steep the crushed saffron threads.

Instructions

1. Rinse rice and prepare aromatics

   1. *Rinse the basmati rice* in a fine-mesh sieve until the water runs mostly clear. *Cut the pressed tofu* into 1-inch cubes, *chop the herbs and scallions*, zest and juice the lemon, then *crush the saffron threads* in a small bowl and steep them with 1/4 cup hot water.

2. Parboil the rice

   2. Bring a large pot of water to a boil and add 1 teaspoon kosher salt. *Boil the rice* for 6 to 7 minutes, until the grains are *tender at the edges with firm centers*, then drain well.

3. Sear the tofu

   3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu, 1/2 teaspoon salt, black pepper, and turmeric, then *sear until golden* on several sides, about 8 to 10 minutes.

4. Glaze tofu with saffron, lemon, and herbs

   4. Lower the heat to medium and add 2 tablespoons saffron water, 2 tablespoons lemon juice, and 1/2 cup of the mixed herbs and scallions to the tofu. *Toss gently* for 1 minute, then remove from the heat when the tofu is *glossy and herb-coated*.

5. Layer the sabzi polo

   5. Wipe out the rice pot, add 2 tablespoons olive oil, and spread one-third of the drained rice over the bottom. *Layer the rice* with the remaining herbs, scallions, lemon zest, and the remaining 1/2 teaspoon salt, repeating until everything is in the pot, then *mound the rice gently* and poke 4 steam holes through it.

6. Steam the rice

   6. Drizzle the remaining saffron water over the rice. Wrap the lid in a clean kitchen towel, cover the pot, and cook over medium heat for *7 minutes to build steam*, then reduce to low and cook for *25 to 30 minutes*, until the rice is fluffy.

7. Rest, fluff, and serve

   7. Let the rice rest off the heat for *5 minutes*, then gently fluff to distribute the herbs. Serve the sabzi polo topped with the *herbed saffron tofu* and any remaining lemon juice to taste.