Sabzi Polo with Herbed Tofu

Servings: 4 · Prep: 25 min · Cook: 45 min · Total: 70 min

Ingredients

• 2 cups basmati rice
• 1 lb extra-firm tofu
• 1 cup fresh dill
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1 cup scallions
• 1 large lemon
• 1/2 teaspoon saffron threads
• 1/4 cup extra-virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1/4 cup hot water

Equipment

Spatula; Cutting Board; Large skillet; Small bowl; Chef’s knife; Fine-mesh sieve; Large pot with lid; Clean kitchen towel; spatula; cutting board; large skillet; small bowl; chef’s knife; fine-mesh sieve; large pot with lid; clean kitchen towel

Steps

1. Rinse rice and prepare aromatics. 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 cups basmati rice — rinsed
   • 1 pound tofu — drained and pressed
   • 1 cup dill — finely chopped
   • 1 cup parsley — finely chopped
   • 1 cup cilantro — finely chopped
   • 1 cup scallions — thinly sliced
   • 1 Count lemon — zested and juiced
   • 1/2 teaspoon saffron — crushed and steeped
   • 1/4 cup Water

   Keep the knife blade angled away from fingers while cutting tofu and chopping herbs.

2. Parboil the rice. 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.
   • 2 cups basmati rice — rinsed
   • 1 teaspoon Kosher Salt

   Use caution when draining boiling water to avoid steam burns.

3. Sear the tofu. 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.
   • 2 tablespoons olive oil
   • 1 pound tofu — drained and pressed
   • 1/2 teaspoon Kosher Salt
   • 1/2 teaspoon Ground Black Pepper
   • 1/2 teaspoon turmeric

   Add tofu carefully to hot oil to reduce splattering.

4. Glaze tofu with saffron, lemon, and herbs. 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.
   • 2 tablespoons Water
   • 1/2 cup dill — finely chopped
   • 1/2 cup parsley — finely chopped
   • 1/2 cup cilantro — finely chopped
   • 1/2 cup scallions — thinly sliced
5. Layer the sabzi polo. 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.
   • 2 tablespoons olive oil
   • 1/2 cup dill — finely chopped
   • 1/2 cup parsley — finely chopped
   • 1/2 cup cilantro — finely chopped
   • 1/2 cup scallions — thinly sliced
   • 1/2 teaspoon Kosher Salt
6. Steam the rice. 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.
   • 2 tablespoons Water

   Keep the towel securely tied above the lid so it does not touch the burner.

   Use a dry towel or oven mitt when handling the hot pot lid.

7. Rest, fluff, and serve. 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.

   Refrigerate leftovers within 2 hours in a sealed container.

https://plumtally.com/recipes/sabzi-polo-with-herbed-tofu-ri8owcpsjk9c