ID : N-3625 Date : 2018/12/07 - 09:13
(Persia Digest) – Sabzi polo mahi, or mixed herb rice and fish, is a deliciously popular dish in Iran which is prepared on special occasions, such as the Iranian New Year’s Eve (Nowruz) on the spring equinox. Not only is this a healthy meal, it is chic enough to serve at gatherings for guests. The kind of fish cooked for this dish is up to individual taste, but the vast majority use white fish.
Ingredients (serves 4)
4 Cups rice
4 White fish
400g Fresh herbs (Dill weed (a little more than the other herbs), coriander, parsley, chives, fenugreek, mint)
2 Cloves of garlic
2 tsp ground, dissolved saffron
Salt, pepper, and oil to taste
► Moras’a Polo – The jewel of Iranian rice dishes
► Ghalieh Mahi A popular fish recipe from southern Iran
► Chive stew – The new rival for Ghormeh Sabzi stew
Wash, dry, and chop up the herbs. Soak the rice for a few hours. Bring a large pan of salted water to boil, pour in the rice and allow to simmer until soft in the middle before draining. Place some oil in the bottom of the pan and add a couple of skimmers of rice; top with some of the herbs. Keep layering the rice and herbs and cover the top layer of herbs with some plain rice. Place over a low heat and allow to steam. Pour the dissolved saffron over the rice and leave to cook.
Cut the fish into pieces or keep whole according to taste; add some salt and turmeric, heat the oil gradually, and slowly add the fish to the frying pan. Allow each side to cook for two to three minutes until golden. Lower the heat until the fish is golden and cooked through. Keep turning a few times. It takes about 20-30 minutes for the fish to cook.
Click here for more recipes.
► Follow us on Twitter