Sabzi Polo

Sabzi Polo is an authentic dish in Damghan, Semnan Province.
Serves 4
Ingredients,
Rice, 2 glasses
Chopped herbs, leek, parsley, coriander, dill, 500 g
Eggplants, 4 nos
Tomatoes, 4 nos
Frying oil, as required
Animal oil or butter, 2 tbsp, optional
Cinnamon, 1 tbsp
Dried unripe grapes powder or red sumac, 2 tbsp
Salt and pepper, to taste
Saffron, 1 tsp
Butternut squash, 300 g
Directions
Wash rice with warm and soak in water. Peel eggplants and cut in half lengthwise. Sprinkle with salt and let sit for 15 minutes. Once ready, dry them and fry in a pan with drops of oil.
Lay Fried eggplants on a paper towel till the excess oil is absorbed. Put tomatoes inside a bowl with boiling water for 3 minutes. Then transfer them to a bowl with cold water. Peel them easily and cut in half and sprinkle with a pinch of salt.
Peel the butternut squash and cut in 10 *10. Or to your desired pieces. Bring water to a boil in a pot. Put rice inside and right before straining sprinkle with finely chopped herbs. Then strain. Make sure to put a bowl under the strainer to apply it later.
Drizzle some drops of oil in the pot and arrange pieces of squash. Layer half of the rice and herbs mixture over and then place eggplants and tomatoes and season with cinnamon and dried unripe grapes powder in the middle. At the end put the remaining rice and herbs. Put the lid wrapped firmly in a piece of cloth. Once cooked, transfer to a desired platter and drizzle hot animal oil or melted butter over. Garnish the rice with squash Tahdig ( a layer of vegetables put on the bottom of the pot. Pieces of bread are also applied as Tahdig).