Persian herb rice with fish – sabzi polow mahi
For rice -
- 1 cup long grain/basmati rice
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped dill
- 2 tbsp finely chopped green onions/scallions or chives
- 1 tsp salt
- 1 1/2 tbsp olive oil or vegetable oil
- 1 tbsp butter cut into chunks
- Mahram Garlic pickle
For fish -
- 1.25 - 1.5 lb firm fish fillets eg pollock haddock (salmon would also work - I used pollock)
- 2 tbsp flour
- 1/4 tsp salt or part/all garlic salt
- 1/4 tsp pepper
- 1/4 tsp turmeric
- 1 tsp finely chopped dill
- 2 1/2 tbsp vegetable oil
How to prepare:
Wash the rice well in a number of changes of water until the water is almost clear when you rinse (around 4-5 changes of water). Finely chop the herbs and set aside.
Boil a pot of water, at least 3 cups, and add the salt and the rice. Cover and bring to a boil, reduce heat so that the pot doesn’t boil over and cook for around 5min.
Test the rice – it should be a little soft on the outside but still firm inside (‘al dente’). Drain in a colander and mix through the herbs.
Return the pot to the heat and warm the oil over a medium heat. Put the herbed rice into the pot and make three holes in the rice to allow steam to escape. Dot the butter on top, put a cloth over the pan to catch the steam then cover with a lid. Reduce the heat and cook on low for around 30-40mins.
Meanwhile, mix together the flour, salt, pepper, turmeric and dill on a plate. Dredge the fish fillets in the seasoned flour on both sides and shake off any excess.
Warm the oil in a large skillet and cook the fish for around 5min on each side, depending on thickness of fillets, until cooked through.
To serve the rice, try to cover the pan with a plate and invert it so you get the crust on top, or else make sure you get the crust from the pan to enjoy alongside everything else.