Name: Herb Rice with Green Garlic, Saffron, and Crispy Shallots
Yield: 8 servings
Ingredients: 3 cups basmati rice; Kosher salt; Vegetable oil (for frying; about 2 cups); 4 medium shallots, thinly sliced into rings; 1 teaspoon saffron threads, finely ground; 4 4-inch squares lavash or 6 romaine lettuce leaves, dark green parts only; 3 cups finely chopped tender herbs, such as cilantro, dill, and/or parsley (about 3 bunches total); 4 green garlic or 4 scallions, white and pale-green parts only, finely chopped; 6 tablespoons unsalted butter, cut into pieces; 1 tablespoon finely ground dried rose petals (optional)

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Bobbi Lin

This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish. Serve with yogurt sauce alongside. Read more about throwing a Persian New Year feast here.

Recipe notes