Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Persia! Sabzi Polo ba Mahi is not just a dish; it's a vibrant celebration of flavors that combines perfectly cooked herbed rice with succulent fish. Imagine a plate that bursts with fresh green herbs, aromatic rice, and golden-brown fish that promises to make your dinner an unforgettable experience. Whether you're a food enthusiast or simply looking to impress your guests, this traditional Persian recipe is about to become your new favorite go-to meal that combines simplicity with extraordinary taste.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Persian
Serves: 4 servings
Ingredients
- 3 cups basmati rice
- 1 cup fresh herbs (dill, parsley, cilantro)
- 4 pieces of fish (white fish preferred)
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy. Soak the rinsed rice in water for about 30 minutes, then drain.
- While the rice is soaking, prepare the fresh herbs. Finely chop the dill, parsley, and cilantro. Set aside.
- In a large pot, bring 8 cups of water to a boil. Add the soaked and drained rice to the boiling water along with a generous pinch of salt. Cook the rice for about 5-7 minutes until it is partially cooked (al dente). Drain the rice in a colander and set aside.
- In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent and lightly golden, about 5-7 minutes.
- Once the onions are ready, layer half of the partially cooked rice over the onions in the pot. Sprinkle half of the chopped herbs over the rice. Add the remaining rice on top, followed by the rest of the herbs. Using the handle of a wooden spoon, make a few holes in the rice to allow steam to escape.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Cook the rice and herbs for about 30 minutes, allowing the flavors to meld and the rice to finish cooking. Do not lift the lid during this time.
- While the rice is cooking, prepare the fish. Season the fish fillets with salt and pepper on both sides. In a separate skillet, heat a little olive oil over medium heat. Once hot, add the fish and cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. Remove from heat and set aside.
- Once the rice is cooked, carefully fluff it with a fork, mixing in the herbs and onions. Serve the herb rice (Sabzi Polo) on a large platter, and place the cooked fish (Mahi) on top or alongside.
- Garnish with additional fresh herbs if desired, and serve hot. Enjoy your delicious Sabzi Polo ba Mahi!
Tips
- Rice Preparation is Key: Always rinse your basmati rice thoroughly to remove excess starch. Soaking the rice for 30 minutes helps achieve that perfect, fluffy texture.
- Herb Selection Matters: Use fresh herbs for the most vibrant flavor. A combination of dill, parsley, and cilantro works best, but feel free to adjust to your taste preferences.
- Low and Slow Cooking: The secret to perfect Persian rice is cooking on low heat with a tight-fitting lid. This creates a crispy bottom layer called tahdig and ensures even cooking.
- Fish Selection: Choose a white fish like cod, halibut, or sea bass for the best results. Fresh fish will elevate the entire dish.
- Don't Peek While Cooking: Resist the temptation to lift the lid while the rice is cooking. This helps create steam and ensures perfectly cooked rice.
- Timing is Crucial: Cook the fish just before serving to ensure it remains moist and doesn't overcook.
- Garnish Generously: Fresh herbs as a final garnish can add an extra layer of flavor and visual appeal to your dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
