Rice with Fresh Herbs and Fish

Name: Rice with Fresh Herbs and Fish (Sabzi polow ba mahi)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 3 cups (600 g) long-grain basmati rice; ½ cup (40 g) chopped fresh chives or spring onions; 1 tablespoon dried fenugreek leaves; ¾ cup (180 ml) oil, melted butter, or ghee*; 2 cups (170 g) coarsely chopped fresh dill; 2½ cups (210 g) coarsely chopped fresh parsley; 2 cups (170 g) chopped fresh cilantro; 4 small bitter oranges or limes for garnish; 4 tablespoons oil for frying fish; ½ cup (60 g) flour combined with 2 teaspoons sea salt, ½ teaspoon turmeric, and ½ teaspoon cinnamon; 4 tablespoons oil; 1 large white-fleshed fish (striped bass, rockfish, 4–5 pounds/2.2kg), scaled and cleaned and cut to six pieces, rinsed and patted dry; 8 green garlic, trimmed, or 4 cloves garlic, peeled and finely chopped; 1 teaspoon ground saffron dissolved in 4 tablespoons hot water or rose water; 1 teaspoon ground cinnamon

Sabzi polow ba mahi

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
1 hr 45

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Rice

3 cups (600 g) long-grain basmati rice
½ cup (40

Method

To cook the rice: Clean and wash the rice. Bring 8 cups/1.9l water and 3 tablespoons salt to a boil in a large, non-stick pot. Pour the rice into the pot. Boil briskly for 6 to 10 minutes. Bite a few grains, if they feel soft and all the rice has risen to the top, it is ready to be drained. Drain rice in a large, fine-mesh colander and rinse with 3 cups water.