Sabzee Risotto (Italian Risotto with Persian herbs) تلفیق سبزی پلو در خوراک ایتالیایی بنام ریزوتو

A perfect fusion of traditional northern Italian risotto with a combination of herbs from Persian Sabzee Polow. This is great as a starch companion for any fish, shrimp, or braised lamb. Anything you serve risotto, polenta, grits or Persian sabzee polow with works great with Sabzee Risotto!

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Detailed English recipe for Sabzee Risotto is placed in first comment under this video.

0:00 Introduction
1:01 Prepare Sabzee (the herbs)
3:50 More details about using the herbs
4:41 Preparing the onion and garlic
6:40 Recipe recap and ground rules for making any risotto
9:00 Start cooking the onion and garlic
9:47 Start cooking the Arborio rice
10:17 Add the wine and start stirring
11:13 Start adding hot chicken broth
13:09 Add the Persian sabzee (herbs)
17:22 Final test for doneness and turn off heat
17:54 Add butter and parm cheese
19:00 Make the saffron risotto topping for garnish and start serving
19:47 Outtro

hello my friends and welcome back to Cafe bueri you know I love sabzi poloo the Persian herb rice and we have a couple of videos in fact on our Channel and we make that dish quite often around here so recently I was watching a risoto video I’m sure you’re familiar with risoto it’s the not Italian dish made with arborio rice I just love the texture and it goes well with so many things especially SE food and so I thought what if I took the same herbs same amount and ratio of the herbs that go in sabzi poloo and put it in risoto what would it taste like oh my God we love it I’ve made it several times past couple of weeks you want to stick around and let’s make some sabzi Roto together first thing we need to do is to clean and prepare our sabzi the herbs most of them are green herbs it’s the same recipe at sazi Polo I’ll give you the recipe below um we have some scallion CHS will do and right here I have some parsley and some cilantro you can use Italian parsley for the scallion the root end what was in the ground is going to be cut up and thrown away and what I do is the white part and the green part I kind of go in the middle like so so it allows me to cut it into smaller pieces all the pieces of scallion are going to be cut I kind of go through them like this and we’re going to go chop them as fine as possible you just make several PES over your scallions to get them as fine as you can now we’re going to do our cilantro so you’re moving your fingers out of the way as your knife comes towards your hand so this is very critical to get right all right so we’re going to go through the The Parsley the same way and remove some of the thicker stems okay so I’ve decided this is all the parsley that I’m going to use right there parsley cilantro and chives or scallion here there are two other herbs in the list that’s the dill weed and Fen Greek Dill I have a lot of dried dill so I use dry when I can Fresh D is also great just remember any of these herbs that you use dry use half as much so it’s equal amounts of parsley cilantro scallion and Dill feno Greek is very pungent so use half or third of the amount of the other herbs when it comes to Fen Greek and you should be fine so like I said Dale and fener Greek are dry so I put a little bit of each in there and then basically just mix them all up cup full of my herbs finely chopped it’s a packed cup if you will now we’re going to talk about the onion please note that the original sabzi polo recipe does not have any onion in the rice mix so the difference here is with the sazi risoto because the Original Italian base re recipe for risoto requires very finely chopped onion some sort of alium something from alium family either scallion onion or shallots work if you have that’s the original I prefer shallot I didn’t have any today I have a large onion here so I cut it in four parts and this is a quarter of an onion I’m going to leave the stem side intact so it holds it together and then it’s just a matter of chopping this thing very fun this next ingredient is used in a lot of risoto recipes you can can skip it if you don’t want to what you do is you get one to three cloves of garlic depending on how much garlic you like in your risoto and then I’m going to use a press garlic press if you’re Fancy with your knife skills and want to use your knife you can do that but I find these garlic presses very Dandy for doing this there you go this is how much garlic you really need sazi ready onions ready and garlic is ready before starting to actually cook our risoto let’s go back to the recipe briefly which is given below the main ingredients for putting this together is our rice and the broth that we keep keep simmering throughout the process and get the two to meet need each other so there are some rules here right your first uh habitual thing when cuz we’re used to cooking Persian rice and we’re calling this sabzi Roto do not wash the starch from your rice your habit maybe to brine the rice or wash it first like you do with all your Persian Rices with risoto we don’t do that second thing is don’t use your Basmati or Jasmine or the rice that you use for Persian cooking we use arboro which is a kind of a stocky short grain rice but it’s it’s got a lot of starch and the reason we use this kind of rice is because we need that extra creaminess in the final dish the last and maybe most important rule for risoto is be patient it’s going to take time you’re going to have to do a lot of stirring and slowly adding the simmering hot broth don’t don’t add any cold broth make sure it’s it’s hot broth that’s why you see I have a pot on low simmering and I have about 5 and 1/2 cups of chicken broth you can use beef broth you can use vegetable broth or just hot water in a pinch if you don’t have any stock or broth you can use hot water and make Oto and it’s going to be just fine on medium high we’re going to use a thick Skillet or a pot a lot of people make risoto in a big pot uh for the recipe I give you which is about a cup and a half of rice arboria rice we’re going to use this large fancy Skillet that I have it’s nonstick so our Skillet’s now on medium high we’re going to put about one tablespoon of olive oil in here and then make sure it coats your Skillet all over and let it heat up a little bit once it starts shimmering you will put the finely diced onions in there you can hear a little Sizzle that confirms that the temperature was right long enough that they become transluc loen on medium high that’s about couple of minutes about a minute or so into it I’m going to add the little bit of garlic that I have just make sure the garlic is distributed and mixed into the onion this is when I introduce the arborio rice to the cooking onions right here I’m going to mix mix this well stir it so that the onion and rice get mixed and all of the rice grains in this one and 1/2 cup that I put in here I want all of them to be coated with that olive oil that I had in the pan this is about 5 tablespoon of dry white wine 5 tablespoons happens to be a thir of a cup whichever ever it’s in the recipe and so you hear that now here on out here’s a big trick that’s why you shouldn’t walk away from this whatever liquid we put in here we should continue stirring until the rice grains have absorb the said liquid and we do this in installments we slow slowly add liquid to the rice and stir and let the rice kind of absorb and drink that that liquid so I want to use my fancy lader here this Sky holds about a little less than a third of cup which is fine because we don’t want to add too much liquid in each installment we just want to do about a third of a cup or less look at that slowly and then put that back in there and go to town stirring that helps all the rice grains in your Skillet to consume and drink that liquid in equal amounts so they’re sharing and absorbing that liquid all together once you see the liquid disappeared which is where we are right now you’re going to do the second installment the process continues somewhere after the first or second addition of broth to your rice is when you introduce sabzi to this recipe this is where standard Roto starts becoming subzi Roto check this out see look here there’s still water I don’t want to add yet because if I add more liquid what was in here already would wouldn’t have a chance to absorb so keep stirring now I’m going to go on medium after second third and right before I add the sabzi I’m going to go down to about medium it’s no longer medium high there you go so we’re going to add another Ladle of the goodness and all of our sabzi then it look like Sab poloo so with sabzi risoto let me see yeah it’s time to add some more liquid push it around make sure it gets everywhere the recipe feeds on average about four servings again depending on how you want to serve it is it a main dish with Meats is it a side dish as a St with something else so on average my experience on my stove takes between 18 17 18 to 21 minutes for this process to finish now at some point um the liquid will start not disappearing that means the rice grains have had enough of the broth soaked into them and that’s when you stop however there’s an important point you should not cook the r the rice long enough for it to become mushy you need to have some hard centers which means alente as they call it same concept as um your pasta when you’re cooking um you should cook the pasta in hot water until it’s alente because when you add everything else to it it’s going to continue cooking so there’s a kind of a sweet spot of when you stop cooking your starch same thing is true for risoto it’s one of the more important aspects of cooking Roto is when to stop all right about halfway through our 18 20 minutes I start tasting it’s still not there it’s still too hard in the center we’re not at alente so here’s what I’m going to do I will put liquid as you can see and make sure it’s leveled and I’ll let it cook to kind of get it towards where I’m going not too long you don’t want it to be mushy see right here the gooey connective mass that I want is starting to form that’s what you’re looking for so let’s go but it’s still absorbing so that means we have room to go okay do some stirring and let it cook for another minute add some more liquid we’re almost done here let me do one more test we have a little bit of liquid left I need a little more liquid in it to be able to move to the next phase so I’m going to use the last of my broth and let it take another minute minute and a half to soak some more liquid in to add to that final gooiness see right here when you do this go through the um Roto it should come back together the path behind you should start closing in that’s when you know you’re pretty much there and of course testing this one more time don’t burn yourself when you do this this perfect you turn off the heat and give it one more stir what is our habit at the end of cooking before you serve your food you usually adjust salt and pepper because we’re going to be adding some Parmesan cheese and cheese has some salt and we had the beef broth or chicken broth that has some Umami added to the food we’re not going to add any any salt to this dish I have about a tablespoon or two of butter and this is an homage to the fusion we did um I like the taste of butter in our Persian rice and the sabzi part of this Fusion would need the butter although a lot of rot Italian risoto recipes do have the butter in it just a little nugget of butter before you add cheese okay so this and then we’re going to add the cheese and mix it all up this cheese melting with that risoto will give you the final signature texture that you expect from your risoto in order to uh finish this in Persian style we’re going to get a little bowl and get some of this risoto in it and I’m going to add a little bit of saffron solution maybe half to one tablespoon right here this would be akin to putting that saffron rice on the top of your Persian rice or sabzi Polo whatever you’re cooking here okay here we have it here’s your sabzi Roto a perfect Fusion of Persian herbs that we put in sabzi Polo Within Italian traditional recipe for risoto you can use this as a base or side for any grilled Seafood shrimp salmon trout uh anything that you would serve with sabz Polo you can serve with this in fact uh lamb shank braids lamb shank that we have um in our video um goes perfectly well with this the recipe I’m giving venue is for four servings this is uh a little more than a quarter of that recipe it’s almost close to half of it but but I love my risoto right and I have some leftover Kebab from before that I’m going to eat with this I hope you like this I want you to cook this this is awesome and then have your own stuff chop other things other herbs that you like basil mint if you like it and spinach goes well in this so play with this and please tag me on your posts on Instagram our address is @ Cafe bueri on Instagram or just send me your pictures in direct message I would like to see them also if you liked what you saw tonight please like below share this video with your friends and family on social media and if you haven’t subscribed yet I appreciate you subscribing right now and hit that little bell button so we can keep in touch and we have a lot of um new videos in the pipeline and I think you’re going to love them you receive notifications um when they’re ready to be released thanks again and come back very very soon right here at Cafe bueri and let’s let’s cook some delicious stuff together again