Sabzi Polow Mahi - Herb Rice with Fish
2 cups long grain (basmati) rice
1 cup finely chopped parsley
1 cup finely chopped dill
1 cup finely chopped coriander
1 cup finely chopped scallions (green parts only), use tareh instead if you can find them in markets where you live.
3-4 garlic cloves *optional
1/2 teaspoon saffron dissolved in 2 tablespoons hot water
Vegetable oil or butter
- Clean, wash, dry and finely chop the vegetables and mix them together in a large bowl. It’s better to use fresh herbs for this dish; however there is always the dried sabzi polow herb mix that you can find in Iranian grocery stores.
- Wash the rice with cool water a few times. Soak in 4-5 cups of water, add 2 tablespoons of salt and set aside for couple of hours. In a large non-stick pan, bring 5 cups of water to a rapid boil. Drain the rice and pour into boiling water. Bring water to back to a boil for about 5-7 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Strain the rice using a colander and rinse with cool water.
- Wash and dry the pot and return to heat, add 3 tablespoons of vegetable oil and a few drops of liquid saffron. With a large spatula place the rice into the pot, place a layer of rice and a layer of vegetables building it into a pyramid shape. Place the peeled garlic cloves in between rice. Make 2-3 holes in the rice with the bottom of the spatula to release the steam.
- Cover and cook for 7-10 minutes on medium-high heat until rice is steaming. Pour 2 tablespoons of oil and 1/4 cup of water over the rice, lower the heat and steam the rice for another 50 minutes on medium-low heat.With a large scoop take some rice from the top, mix in with the dissolved saffron and set aside. Serve rice on a platter; sprinkle the mixture of rice and saffron on top.
Mahi - Fish
6-8 pieces of white fish fillet or a fish of your choice
1 cup flour (to coat fish)
Salt and black pepper
A pinch of red pepper
Garlic powder *optional
A pinch of turmeric powder *optional
1 large Lime
- Season fish on both sides, lightly coat the fillet with flour and shake off any excess flour.
- Heat 3 tablespoons of vegetable oil in a skillet over medium heat, place fish in the pan and fry until golden brown and crispy on both sides.
- Place the fried fish on a serving platter, squeeze lime juice over the fillets.