Sabzi Polo ba Mahi, meaning "herb rice with fish," is a beloved national dish of Iran, celebrated for its vibrant flavors and aromatic herbs. This culinary masterpiece combines fluffy, fragrant rice infused with a medley of fresh herbs – parsley, cilantro, dill, and chives – with a perfectly cooked piece of fish, often served during Nowruz, the Iranian New Year. The dish is a testament to the beauty of simple ingredients elevated through masterful preparation, resulting in a truly unforgettable dining experience. The subtle sweetness of the rice beautifully complements the savory fish, creating a harmonious balance that tantalizes the taste buds.
The seemingly complex preparation of Sabzi Polo ba Mahi is surprisingly manageable with clear instructions. From preparing the herb-infused rice to perfectly baking or pan-frying the fish, we’ll guide you step-by-step through each stage, ensuring a delicious and authentic result even for novice cooks. Let's dive into the detailed recipe and bring the exquisite flavors of this Iranian classic to your table.
Tools Needed
- Large pot
- Rice cooker (or nonstick pan)
- Colander
- Large frying pan
Ingredients
- Chinese chives: 1 pound
- Cilantro: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Cod fish (or salmon)
- Lemon juice
- Onion juice
- Basmati rice: 3 cups
- Sea salt: 1 tablespoon
- Olive oil: 6-7 tablespoons
- Mozza bread (or potatoes/flatbread): 1-2
- Seasoned flour
- Ghee (or butter/vegetable oil): 1 tablespoon
- Water: 6-8 cups
- Turmeric powder
- Black pepper
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Rice
- Chop all herbs (chives, cilantro, parsley, dill) to approximately 1cm in length.
- Marinate cod fish in lemon and onion juice for 6-12 hours. (Salmon can be substituted)
- Bring 6-8 cups of water to a boil in a large pot; add 1 tbsp sea salt.
- Rinse 3 cups of basmati rice and add it to the boiling water. Cook on medium-high heat until semi-cooked (15-20 minutes).
- Drain the rice in a colander and set aside.
Step 2. Create the Tadig and Layer the Rice
- Pour 6-7 tbsp olive oil into the pot. Add 1-2 mozza breads (or substitute with potatoes or flatbread).
- Layer the cooked rice and chopped herbs in the pot, over the ‘tadig’.
- Poke holes in the rice using a spoon and add ¼ cup of water to prevent dryness. Steam for 20-30 minutes.
Step 3. Cook the Fish
- Coat the fish fillets in seasoned flour (add turmeric and black pepper if needed) and fry for about 90 seconds per side.
Step 4. Finish and Serve
- Once the rice is cooked, add 1 tbsp of ghee (or butter/oil) for extra flavor. Carefully invert the rice onto a serving platter.
- Serve the rice with the fried fish, optionally with pickled garlic and bitter orange or a squeeze of lemon.
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- Use fresh vegetables for optimal flavor.
- Rice cooking time may vary depending on age and quality.
- Check rice doneness by breaking a grain in half; it should be ‘al dente’.
- Adjust fish cooking method (baking, frying, etc.) to your preference.
- A little fenugreek goes a long way; too much will make the dish bitter.
Nutrition
- Calories: approximately 600-750
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 30-40g
FAQs
1. What type of fish is traditionally used in Sabzi Polo ba Mahi?
While many fish work, salmon or other firm white fish are popular choices due to their ability to hold their shape during cooking.
2. Can I make Sabzi Polo ba Mahi ahead of time?
The rice is best served fresh, but you can prepare the herb mixture and cook the fish a day in advance. Reheat gently before serving.
3. What if I don't have all the herbs listed?
Don't worry! Use what you have available. Parsley and cilantro are the most crucial, but feel free to adjust based on your preferences.
With its vibrant colors, fragrant aromas, and delightful blend of flavors, Sabzi Polo ba Mahi is a true culinary masterpiece. This step-by-step guide has empowered you to recreate this Iranian classic at home, impressing friends and family with your newfound culinary skills. Enjoy the rewarding experience of savoring this delicious and deeply meaningful dish!