World Flavors Cookbook

Sabzi Polo ba Mahi

Name: Sabzi Polo ba Mahi
Cook time: 60 min
Cuisine: Iran
Ingredients: 2 cups Basmati rice, soaked; 2 cups mixed herbs: dill, cilantro, parsley, chives; 4 white fish fillets (seabass or tilapia); 1/4 tsp saffron, ground and dissolved in water; 1/2 cup butter, flour for dredging fish; Lemon juice, turmeric, salt

The traditional Persian New Year dish: fragrant herb-infused rice served with pan-fried or smoked white fish.

Cuisine: Iran

Ingredients

2 cups Basmati rice, soaked
2 cups mixed herbs: dill, cilantro, parsley, chives
4 white fish fillets (seabass or tilapia)
1/4 tsp saffron, ground and dissolved in water
1/2 cup butter, flour for dredging fish
Lemon juice, turmeric, salt

Instructions

Parboil rice until al dente. Drain and rinse.
Layer rice and chopped herbs in a large pot. Add butter and saffron water on top.
Cover with a towel and steam for 45 minutes on low heat to create tadig (crispy bottom).
Dredge fish in flour, turmeric, and salt. Pan-fry until crispy and golden.
Arrange the herb rice on a platter, top with the golden tadig, and serve with the fried fish.