Persian Herb Rice with Fish: A Nowruz Tradition
Persian Herb Rice with Fish, or Sabzi Polo ba Mahi, is a beloved Iranian dish commonly prepared for the joyous celebration of Nowruz, the Persian New Year. This festive dish is not only a culinary delight but also a symbol of renewal and prosperity that graces many tables during this important cultural event. By learning to make Persian Herb Rice with Fish, you will be embracing a rich tradition and treating your family to a sumptuous and memorable meal.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Basmati rice | 2 cups |
| Rainbow trout or other fish | 2 whole fish |
| Onion | 1 large, sliced |
| Garlic | 2 cloves, minced |
| Lemon juice | 2 tablespoons |
| Saffron | 2 tablespoons, brewed |
| Fresh herbs (dill, parsley, cilantro, chives) | 100-150 grams, chopped |
| Dried dill | 2 tablespoons |
| Fish seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Turmeric | to taste |
| Oil | as needed |
Instructions
Step 1: Prepare the marinade – Slice the onion and mince the garlic, then combine them in a bowl. Add fish seasoning, salt, black pepper, and turmeric to enhance the flavors. This marinade will infuse the fish with robust and aromatic spices.
Step 2: Clean and marinate the fish – Clean the fish by removing the head and tail, then fillet it. Marinate the fish in the previously prepared mixture. Massage the marinade into the fish gently, ensuring every inch is coated.
Step 3: Allow the fish to marinate – Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. This will allow the flavors to permeate the fish thoroughly.
Step 4: Prepare the rice – In the meantime, rinse the rice and soak it in lukewarm water with salt for at least 30 minutes. It’s important for achieving fluffy, long grains.
Step 5: Chop the herbs – Wash and chop the fresh herbs into medium pieces. These herbs are the heart of Sabzi Polo, contributing vibrant flavors to the rice.
Step 6: Cook the rice – Boil a pot of water, add salt and some oil. Add the soaked rice and parboil it for about 5 minutes until the grains soften but are still firm inside. Drain and rinse with cold water.
Step 7: Combine herbs with rice – Gently mix half of the chopped herbs into the rice. This creates the distinct and herbaceous flavor of Sabzi Polo.
Step 8: Layer the rice – In a pot, add oil and layer the rice along with herbs and a sprinkling of dried dill. Make layers in the pot, each time adding more herbs until everything is used.
Step 9: Steam the herbal rice – Make several holes in the rice heap with a spoon handle, add brewed saffron on top, cover with a lid, and steam on low heat for about 45 minutes to an hour.
Step 10: Fry the fish – Heat oil in a pan over medium heat. Fry the fish fillets on both sides until golden brown. Saffron can be added for extra color and aroma.
Step 11: Serve and garnish – Once the rice is fully cooked, fluff it gently and serve it on a platter. Place the fried fish on the side or on top, garnishing with more saffron rice for a beautiful presentation.
Pro Tips
To prevent the rice from sticking, be sure to rinse it thoroughly before parboiling. Use a heavy-bottomed pot to ensure even cooking. When frying the fish, make sure the oil is hot enough to achieve a crispy golden crust without overcooking the fish inside. Experiment with the variety of herbs based on availability or preference to make this dish uniquely yours.
Frequently Asked Questions
Yes, you can use any white fish like cod or halibut. Rainbow trout is traditional because of its flavor and texture, but feel free to choose according to your tastes.
Absolutely. You can omit the fish and instead serve the herb rice with a flavorful vegetable stew or grilled vegetables for a delicious vegetarian meal.
Fry the fish on medium heat until it is golden brown. Over-frying can make the fish dry, so cook just until the flesh turns opaque and flakes easily with a fork.
