Entree: Iran – Shiraz / Fars – سبزی پلو ➤ Sabzi Polo (Herbed basmati rice cooked with a blend of fresh Persian herbs often served with seasonal fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 2 min

Total 1 hr 5 min

Ingredients

- 2 cups (370 g) basmati rice
- 6 cups (1.4 L) water for boiling
- 1 tsp (5 g) salt for boiling water
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter or clarified butter (ghee)
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 1 cup (30 g) fresh cilantro, finely chopped
- 1/2 cup (15 g) fresh dill, finely chopped
- 1/4 cup (20 g) fresh chives or Persian leek (tareh), finely chopped
- 2 tbsp (6 g) dried fenugreek leaves (optional)
- 2 cloves (6 g) garlic, minced
- 1/4 tsp (0.5 g) ground saffron dissolved in 2 tbsp (30 ml) hot water (optional)
- 2 white fish fillets, approx. 8 oz (225 g) each (e.g., cod, sea bass, or whitefish)
- 1 tsp (4 g) ground turmeric
- 1 tsp (5 g) kosher salt for fish
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) vegetable oil for cooking fish

Instructions

1. Rinse the rice under cold water until water runs clear, then soak in cold water for 30 minutes. Drain.
2. In a large pot bring 6 cups (1.4 L) water to a boil with 1 tsp (5 g) salt. Add the drained rice and parboil until grains are soft on the outside but firm inside about 6–8 minutes. Drain rice in a fine sieve.
3. While rice soaks, mix the chopped parsley, cilantro, dill, chives, dried fenugreek (if using), and minced garlic in a bowl. If you prefer a milder herb flavor, briefly sauté the herb mixture in 1 tbsp (15 ml) oil over medium heat 1–2 minutes just to wilt; otherwise use raw.
4. In the cleaned rice pot heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter over medium heat. Add a thin layer of parboiled rice to the bottom to form tahdig. Sprinkle 1 tbsp (15 g) melted butter and a little of the saffron water over this layer.
5. Gently layer half of the drained rice, then all of the herb mixture, then the remaining rice. Make 6–8 steam vents by poking holes through the rice with the handle of a spoon. Pour remaining saffron water over the top if using.
6. Cover the pot with a lid wrapped in a clean kitchen towel (to catch condensation) and steam on low heat 35–45 minutes until rice is fully tender and a golden crust has formed on the bottom.
7. Meanwhile, pat the fish fillets dry and season both sides with turmeric, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat and cook fillets 3–4 minutes per side until opaque and flaky. Finish with 2 tbsp (30 ml) lemon juice and 1 tbsp (15 g) butter in the pan for 30 seconds.
8. To serve, invert the rice onto a platter to reveal the tahdig, gently place the fish on or beside the herbed rice, and spoon any pan juices over the fish. Serve hot.