Sabzi Polo bā Māhi

Name: Sabzi Polo bā Māhi (Herb Rice with Fish)
Cuisine: Iranian
Ingredients: 2 cups (400 g) basmati rice, soaked for 1 hour and rinsed; 1½ cups (45 g) coarsely chopped fresh dill; 1 cup (30 g) coarsely chopped fresh parsley; 1 cup (30 g) coarsely chopped fresh cilantro; ½ cup (45 g) coarsely chopped nira (garlic chives); ½ cup (45 g) coarsely chopped nira (garlic chives); 1 teaspoon saffron threads, ground and bloomed with 4 tablespoons (60 ml) hot water, divided; 1 teaspoon saffron threads, ground and bloomed with 4 tablespoons (60 ml) hot water, divided; 1 tablespoon dried fenugreek leaves; 2 whole branzino (about 2 lb/900 g total); 1 teaspoon sea salt; ½ teaspoon ground black pepper; 2 tablespoons saffron water, from page 119; 3 tablespoons neutral oil

Herb Rice with Fish

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Iranians have a strong fondness for both fresh and dried herbs, creatively integrated into all kinds of dishes, often in surprisingly large quantities. Sabzi polo, notably associated with Nowruz, the Iranian New Year, embodies this affinity.

Ingredients

For the Rice

8¼ cups (2 l) water, divided
2 tablespoons sea salt

Asia
Americas
United States
Iran
Fish course
Gluten-free
Pescatarian

Method

To prepare the rice, bring 8 cups (1.9 l) of the water and the salt to a boil in a large pot. Add the rice and boil over high heat for 5–7 minutes until it slightly softens.

Turn off the heat, and