Name: Sabzi Polo ba Mahi (Persian Herbed Rice with Fish)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Cuisine: Persian
Ingredients: 1 cup Basmati Rice, rinsed until the water runs mostly clear; 350 g Sea Bass, fillets or steaks; ½ cup Parsley, finely chopped; ½ cup Coriander Leaves, finely chopped; ½ cup Fresh Dill, finely chopped; ¼ cup Chives, finely chopped; 2 clove Garlic, minced; 1 pinch Saffron, soaked in 2 tbsp hot water; 1 tbsp Lemon Juice, for the fish; ¼ tsp Ground Turmeric, for seasoning the fish; 3 tbsp Olive Oil, divided for rice and fish; 1 tsp Salt, divided; ¼ tsp Black Peppercorns, freshly ground

Sabzi Polo ba Mahi (Persian Herbed Rice with Fish)

1 hr 15 mintotal

Prep 25 min · Cook 50 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Season the fish with lemon juice, turmeric, black pepper, and part of the salt. Set aside while preparing the rice.
Boil the rinsed rice in salted water until the grains are just firm in the center, then drain well.
Mix parsley, coriander, dill, chives, and garlic in a bowl.
Layer the drained rice with the herb mixture in a clean pot. Drizzle saffron water and a little olive oil over the top.
Cover tightly and steam on low heat until the rice is fluffy and fragrant.
Heat remaining olive oil in a pan and cook the fish until golden outside and just cooked through.
Serve the herbed rice with the fish on top or alongside.

How to tell it's done

The rice should be fluffy and herb-speckled, while the fish should be moist with a lightly golden surface.

Getting it right

Tip

Do not overcook the herbs before steaming; their fresh aroma should perfume the rice rather than turn dull.

What to serve it with

Serve with lemon wedges, fresh herbs, and plain yogurt if desired.

Common mistakes

The rice is sticky and clumped.: Boil it only until the grains still resist in the middle, drain thoroughly, then steam. Persian rice is cooked in two stages for exactly this reason — carried to soft in the water, it can never come back to separate grains.
The herbs turn dark and taste of hay.: Dry them well and layer them through the rice rather than cooking them first. Sabzi polo wants the herbs steamed green; sautéed, they go drab and lose the freshness the dish is named for.

Substitutions

Sea Bass can be replaced with any firm white fish fillet.
Chives can be replaced with spring onion greens if needed.
Use fresh herbs for the best flavor; dried herbs will make the rice less bright.

Storing and reheating

The rice keeps three days in the fridge and reheats well with a splash of water under a lid. The fish is best eaten the same day. Chopped herbs can be prepared a day ahead if kept dry and wrapped in a cloth.

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Ingredients