Sabzi Polo ba Mahi with Shirazi Salad

A vibrant and aromatic Persian herb-infused basmati rice, traditionally served with perfectly pan-fried white fish and a refreshing, tangy Shirazi salad of diced cucumbers, tomatoes, and onions.

• Prep: 50 min
• Cook: 1 hr 10 min
• Total: 2 hr
• Servings: 4
• Cuisine: Persian
• Difficulty: Hard
• Cost: $7.88/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• fresh
• savory
• tangy
• classic
• steam
• fry

Ingredients

• 2 cup basmati rice (rinsed several times and soaked in warm salted water for 30 minutes)
• 5 cup water
• 3 teaspoon salt
• 1 bunch fresh parsley (chopped)
• 1 bunch fresh cilantro (chopped)
• 0.5 bunch fresh dill (chopped)
• 0.25 cup fresh chives (chopped)
• 4 white fish fillets (such as cod or snapper)
• 0.5 cup all-purpose flour
• 1 teaspoon turmeric powder
• 0.5 teaspoon black pepper (ground)
• 0.25 cup vegetable oil
• 4 tablespoon butter
• 1 pinch saffron threads (crushed and steeped in 2 tablespoons hot water for 10 minutes)
• 3 Roma tomatoes (large, finely diced)
• 2 Persian cucumbers (large, finely diced)
• 0.5 red onion (half, finely diced)
• 0.25 cup fresh lime juice
• 0.25 cup fresh mint leaves (chopped)

Instructions

1. Drain the soaked basmati rice. In a large non-stick pot, bring 4 cups of water to a boil with 2 teaspoons of salt. Add the rice and boil vigorously for 6-8 minutes, until the rice is par-cooked but still firm. Drain the rice immediately using a fine-mesh colander and rinse with cold water to stop cooking.
2. Gently fold in the chopped fresh parsley, fresh cilantro, fresh dill, and fresh chives into the par-cooked rice. Be careful not to mash the rice.
3. To prepare the Tahdig (crispy rice crust): Melt 2 tablespoons of butter in the bottom of a clean large non-stick pot over medium heat. Drizzle in 1 tablespoon of steeped saffron threads and swirl to coat the bottom.
4. Spoon the herb-rice mixture over the butter, forming a pyramid shape. Poke several holes in the rice with the handle of a wooden spoon. Drizzle the remaining 2 tablespoons of melted butter over the rice. Cover the pot with a clean kitchen towel (to absorb steam) and then a tight-fitting lid.
5. Cook on medium-high heat for 10 minutes, then reduce heat to low and continue to cook for an additional 45-50 minutes, allowing the rice to fully steam and the Tahdig to crisp. Do not lift the lid during this time.
6. While the rice steams, prepare the fish. In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, turmeric powder, and black pepper. Dredge each fish fillet in the flour mixture, ensuring it's fully coated, shaking off any excess.
7. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the flour-dredged fish fillets in the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily.
8. Prepare the Shirazi Salad: In a medium bowl, combine the finely diced Roma tomatoes, Persian cucumbers, and red onion. Add the fresh lime juice, chopped fresh mint leaves, and 1 teaspoon of salt. Toss gently to combine. Chill until serving.
9. Once the Sabzi Polo is ready, remove from heat and let rest for 10 minutes, still covered. Carefully invert the pot onto a large serving platter to reveal the Tahdig. Serve the herb rice with the pan-fried fish and a side of chilled Shirazi Salad.

Notes

The large amount of fresh herbs is essential for authentic Sabzi Polo flavor. Ensure the fish is not overcooked to keep it moist and flaky. The Shirazi salad is best made fresh and chilled briefly before serving.

Nutrition (per serving)

• Calories: 734
• Protein: 33.1 g
• Carbohydrates: 90.8 g
• Fat: 24.8 g
• Fiber: 2.9 g
• Sodium: 2299 mg
• Saturated Fat: 8.9 g
• Sugar: 3.7 g
• Cholesterol: 92 mg