Entree: Iran – Persian Gulf Coast – ماهی پلو ➤ Mahi Polo (Herb- and saffron-scented Persian rice layered with spiced fish)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 35 min

Total 1 hr 50 min

Ingredients

- 3 cups (570 g) long-grain basmati rice
- 2 firm white fish fillets, approx. 7 oz (200 g) each (e.g., kingfish, snapper, or cod)
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) unsalted butter or ghee
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 cup (30 g) mixed fresh herbs, finely chopped (dill, cilantro, parsley)
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (2 g) ground turmeric
- 1/8 tsp (0.5 g) saffron threads, lightly crushed
- 2 tbsp (30 ml) hot water (for saffron)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2 g) ground cumin (optional, Southern Persian preference)
- 1/4 cup (60 ml) vegetable oil for frying fish
- 1/4 cup (60 ml) water (for steaming rice crust)
- 1 tbsp (15 g) barberries or 1/4 cup (40 g) chopped dried sour cherries (optional garnish)

Instructions

1. Rinse rice under cold water until water runs clear, then soak in cold water for 30 minutes. Drain.
2. Toast saffron in a dry spoon briefly, then steep in 2 tbsp (30 ml) hot water; set aside.
3. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Sauté the sliced onion until soft and golden, about 10–12 minutes; remove half for garnish and keep the rest in skillet.
4. Add minced garlic, chopped herbs, turmeric, cumin (if using), 1 tsp (5 g) black pepper and 1 tsp (5 g) salt to the onion in the skillet; cook 2 minutes until fragrant. Stir in the drained rice to coat with the herb-onion mixture for 2 minutes.
5. Bring 6 cups (1.4 L) water to a boil in a large pot, add 1/2 tsp (2 g) salt; add the coated rice and par-cook until grain is just tender but still slightly firm in center, about 6–8 minutes. Drain rice in a sieve.
6. While rice is cooking, season the fish fillets with 1/2 tsp (3 g) salt, remaining 1/2 tsp (2 g) black pepper and a pinch of turmeric. Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium-high heat and pan-fry the fillets 2–3 minutes per side until golden and just cooked through. Remove and sprinkle with lemon juice; keep warm.
7. Butter the bottom of a heavy 3–4 quart (3–4 L) pot and spoon in a thin layer of rice. Place the pan-fried fish over the rice, then cover fish with remaining rice. Drizzle saffron water over the top and tuck a piece of clean kitchen towel or paper between lid and pot to help absorb steam (optional).
8. Pour 1/4 cup (60 ml) water around the edges, cover and steam on very low heat for 30–35 minutes to form a golden tahdig (crispy bottom) and allow flavors to meld.
9. To serve, invert the pot onto a large platter so fish sits atop rice, or gently remove fish and spoon rice onto plates with fish on top. Garnish with reserved fried onions and barberries or dried sour cherries if using.
10. Adjust seasoning with salt and lemon to taste and serve hot.