Discover taste of traditional Sabzi Polo in Semnan
Nourishing and spicy local foods of Semnan Province are shaped by the region’s climate, culture, and the lifestyle of people living in this desert area of Iran.
The eating habits of the people in this province show that Sabzi Polo (herbed Persian rice dish) is a popular cuisine cooked in most families of Semnan, with a few regional variations.
Although Sabzi Polo (fragrant mixed-herb rice) is usually served with fish in most parts of Iran, its cooking method is different in Semnan. This local and traditional dish is prepared by mixing rice with a variety of vegetables (coriander, leek, dill, parsley, etc.), lentils, cowpeas, meat, garlic, saffron, onion, salt, and pepper, along with cucurbits such as eggplant, tomato, beet, and spinach, visitiran.ir wrote.
Pieces of meat, eggplant, tomato, and other ingredients are layered between the rice and served after adding animal oil. The pleasant taste and aroma of this food come primarily from its herbs. The Tah-dig (crispy rice crust) of this dish is particularly thick, and people in Semnan usually serve it with mixed pickles, yogurt, or green salad.
In Semnan, dishes like Sabzi Polo are more than just daily meals — they are an important part of the region’s cultural identity. Families often prepare this dish during gatherings, religious holidays, and seasonal celebrations, reinforcing social bonds across generations. The process of washing the herbs, layering the ingredients, and patiently waiting for the Tah-dig to form is considered a cherished family ritual. For many households, the aroma of Sabzi Polo simmering on the stove is a reminder of tradition, hospitality, and the deep-rooted connection between food and local heritage in Semnan Province.