Sabzi Polo ba Mahi (Herbed Rice with Pan-Fried Fish)

A fragrant and vibrant herbed basmati rice (Sabzi Polo) laden with fresh herbs, traditionally served with perfectly pan-fried white fish for a delicious and festive Persian meal.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 3
• Cuisine: Persian
• Difficulty: Medium
• Cost: $10.43/serving

Dietary

• Pescatarian
• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• steam
• fry
• fresh
• classic
• special occasion
• healthy
• tangy

Ingredients

• 1.5 cup basmati rice (rinsed several times)
• 1 bunch fresh parsley (finely chopped)
• 1 bunch fresh cilantro (finely chopped)
• 0.5 bunch fresh dill (finely chopped)
• 1 bunch fresh chives (finely chopped)
• 1 Russet potato (medium, peeled and sliced into 1/4-inch thick rounds)
• 3 tablespoon olive oil
• 1 teaspoon salt
• 3 cod fillets (6-ounce, 1-inch thick)
• 0.5 cup all-purpose flour
• 1 teaspoon turmeric (ground)
• 0.5 teaspoon black pepper (ground)
• 1 cucumber (medium, sliced)
• 2 Roma tomatoes (sliced)
• 1 red onion (small, thinly sliced)
• 0.25 cup fresh lemon juice (for salad dressing)
• 2 tablespoon extra virgin olive oil (for salad dressing)

Instructions

1. Prepare the rice: Bring 6 cups of water to a boil in a large pot with 1/2 teaspoon salt. Add the rinsed basmati rice and boil for 7-10 minutes, until the grains are elongated and slightly soft but still firm in the center (al dente). Drain the rice.
2. In a large bowl, gently combine the par-cooked rice with the finely chopped fresh parsley, fresh cilantro, fresh dill, and fresh chives. Be careful not to mash the rice.
3. For the 'tadigh' (crispy crust), heat 2 tablespoons olive oil in a large non-stick pot over medium heat. Arrange the Russet potato slices in a single layer at the bottom of the pot. Season lightly with salt.
4. Carefully spoon the herbed rice mixture over the potatoes, forming a pyramid shape. Drizzle 1 tablespoon olive oil over the rice. Cover the pot with a clean kitchen towel under a tight-fitting lid. Cook on medium-low heat for 10 minutes, then reduce heat to low and continue steaming for 30 minutes.
5. While the rice steams, prepare the fish. Pat the cod fillets dry with paper towels. In a shallow dish, combine all-purpose flour, 1/2 teaspoon salt, ground turmeric, and 1/2 teaspoon black pepper. Dredge the fish fillets in the seasoned flour, shaking off excess.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the dredged fish fillets and pan-fry for 3-4 minutes per side, or until golden brown and cooked through. The cooking time will depend on the thickness of the fish.
7. Prepare a simple green salad: In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange sliced cucumber, Roma tomatoes, and thinly sliced red onion on plates. Drizzle with the lemon vinaigrette.
8. Once the rice is ready, carefully invert the pot onto a large platter to reveal the tadigh. Serve the Sabzi Polo immediately with the pan-fried fish and salad.

Notes

Achieving a good 'tadigh' requires a non-stick pot and careful monitoring. The potatoes will be delightfully crispy.

Nutrition (per serving)

• Calories: 846
• Protein: 42 g
• Carbohydrates: 115.6 g
• Fat: 23.7 g
• Fiber: 5.8 g
• Sodium: 1326 mg
• Saturated Fat: 3.3 g
• Sugar: 7.3 g
• Cholesterol: 76 mg