Sabzi Polo ba Tokhm-e Morgh (Herbed Green Rice with Fried Eggs)
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Ingredients
- 4 eggs
- 300 g basmati rice
- 30 g fresh dill, chopped
- 20 g fresh coriander, chopped
- 4 spring onions, finely sliced
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 13.6 g
- Carbohydrate
- 59.9 g
- of which sugars
- 0.7 g
- Fat
- 16.4 g
- of which saturates
- 2.8 g
- Fibre
- 1.7 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain.
- 2
Toss the dill, coriander and spring onions through the drained rice.
- 3
Spoon the herbed rice into a large pan with 2 tablespoons of the oil, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes until tender.
- 4
Meanwhile fry the eggs in the remaining oil for 2-3 minutes until the whites are set and the yolks are cooked to your liking.
- 5
Fluff the herbed rice onto plates and top each with a fried egg to serve.
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