Sabzi Polo Mahi
Fragrant herb rice topped with crispy saffron-crusted white fish. A beloved Persian celebration dish with tender flaked fish and jewel-bright herbs woven through fluffy basmati rice.
- Total time
- 50 min
- Servings
- 2
- Calories
- 486
- Protein
- 32g
Ingredients
- 1.5 cups basmati rice
- 1 cup fresh dill, packed
- ¾ cup fresh parsley, packed
- ½ cup fresh chives, cut into 2-inch pieces
- 10 oz white fish fillets (cod or halibut)
- 0.15 g saffron threads
- 3 tablespoons butter
- 2 tablespoons lemon juice
Instructions
- 1
Fill a tall pot with 6 cups water, add 1 teaspoon salt, and bring to a rolling boil over high heat, about 5 minutes, so the water is actively churning.
- 2
Rinse the basmati rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water running through turns clear instead of milky, about 1 minute.
- 3
Pick the dill fronds from the stems by pinching just below the leaves and pulling upward; discard the woody stems and chop the fronds into 1-inch pieces.
- 4
Wash the parsley, shake off excess water, gather into a loose bunch, and chop crosswise into 1-inch pieces, discarding thick lower stems.
- 5
Rinse the chives under cold water and cut them into 2-inch pieces using a knife or kitchen scissors.
- 6
Pat the fish fillets dry on both sides with paper towels and sprinkle generously with salt and pepper on both sides.
- 7
Crumble the saffron threads between your fingers into a small bowl, pour in 0.5 cup hot water, and let it steep for 5 minutes until the water turns deep orange.
- 8
Pour the rinsed rice into the boiling salted water and stir once with a wooden spoon, then let it boil uncovered for 6 minutes until the rice is nearly tender but still has a slight firmness in the center when you bite a grain.
- 9
Drain the rice in a fine-mesh strainer, rinsing briefly under cool water to stop the cooking and separate the grains.
- 10
In a 12-inch nonstick skillet, melt 1 tablespoon butter over medium heat, swirling the pan until the butter stops foaming, about 1 minute.
- 11
Place the fish fillets skin-side up in the hot butter and cook without moving them for 3 minutes until the underside turns opaque white and lifts easily with a spatula.
- 12
Flip the fish carefully with a spatula and cook the other side for 2 minutes until it is opaque all the way through when you flake a piece with a fork.
- 13
Transfer the cooked fish to a plate and gently break it into bite-sized flakes using two forks, discarding any bones or skin.
- 14
In the same skillet, melt the remaining 2 tablespoons butter over medium heat, then add half the drained rice, stirring gently to coat with butter, about 1 minute.
- 15
Pour the saffron-steeped water over the rice in the skillet, then layer the remaining rice on top without stirring, creating a mound.
- 16
Cover the skillet with a tight-fitting lid or foil and reduce heat to low, then cook for 10 minutes so the rice steams gently and absorbs the saffron water.
- 17
While rice cooks, toss the chopped dill, parsley, and chives together in a medium bowl and set aside.
- 18
Remove the skillet from heat and let it rest, covered, for 2 minutes to finish steaming the rice gently.
- 19
Gently stir the rice with a fork, lifting from the bottom to keep grains separate and release any saffron color trapped at the bottom of the pan.
- 20
Fold about two-thirds of the fresh herb mixture into the rice using a rubber spatula, using a lifting and turning motion to distribute herbs evenly without crushing grains.
- 21
Divide the herb-infused rice between two wide shallow bowls, mounding it gently in the center of each.
- 22
Arrange the flaked fish in a small pile on top of the rice mound in each bowl.
- 23
Sprinkle the remaining fresh herb mixture over the fish and rice, drizzle 1 tablespoon lemon juice over each serving, and serve immediately while warm.
Tools you’ll need
- tall 4-quart pot
- fine-mesh strainer
- chef's knife
- cutting board
- paper towels
- small bowl
- 12-inch nonstick skillet with lid
- wooden spoon
- rubber spatula
- two forks
- medium bowl
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