Entree: Iran – Azerbaijani Iran – سبزی پلو ➤ Sabzi Polo (Persian herb rice cooked with a mixture of fresh chopped herbs, often served with fish)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 45 min

Total 2 hrs 10 min

Ingredients

- 2 1/2 cups (500 g) basmati rice
- 1 tbsp (15 g) salt, plus more to taste
- 2 cups (120 g) flat-leaf parsley, finely chopped
- 1 cup (30 g) fresh dill, finely chopped
- 1 cup (30 g) fresh cilantro, finely chopped
- 1/2 cup (30 g) fresh chives or green onion tops, finely chopped
- 3 tbsp (45 g) unsalted butter or ghee
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 1/4 tsp (0.5 g) ground turmeric (optional, for color)
- 1/8 tsp (0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 2 firm white fish fillets, approx. 6 oz (170 g) each (e.g., cod or sea bass), skin on or off as preferred
- 1/3 cup (80 ml) vegetable oil for frying fish (if frying)
- 1 lemon, cut into wedges for serving
- 1/4 cup (60 ml) plain yogurt or mast o khiar (optional, for serving)

Instructions

1. Rinse the basmati rice under cold water until the runoff is clear, then soak in cold water with 1 tbsp (15 g) salt for 30–45 minutes. Drain.
2. While rice soaks, combine the chopped parsley, dill, cilantro, and chives in a bowl. Toss with a pinch of salt and set aside.
3. Parboil the drained rice in a large pot of boiling salted water for 5–6 minutes until grains are just tender but still firm in the center. Drain in a fine sieve and set aside.
4. In a heavy-bottomed pot, heat 2 tbsp (30 ml) oil and 1 tbsp (15 g) butter over medium heat. Add the sliced onion and cook until golden and soft, then remove half of the onion to use as garnish.
5. Brush or mix the saffron water with 1 tbsp (15 g) melted butter. Over medium-low heat, spoon a layer of some parboiled rice into the bottom of the pot, then a layer of the herb mixture, alternating rice and herbs, finishing with a top layer of rice. Drizzle the saffron-butter mixture and remaining oil over the top, and dot with remaining butter.
6. Using the handle of a wooden spoon, poke 6–8 steam holes through the rice so steam can circulate. Cover the pot with a lid wrapped in a clean kitchen towel (or use a tight-fitting lid) and steam on low heat for 45–50 minutes to form a light tahdig (crust) and finish cooking the rice.
7. While rice steams, season fish fillets with salt and a little pepper. For fried fish: heat 1/3 cup (80 ml) vegetable oil in a skillet over medium-high heat and fry fillets skin-side down first 3–4 minutes per side until cooked through and golden. For a lighter option: bake at 400°F (200°C) for 12–15 minutes.
8. When rice is done, carefully invert or scoop onto a serving platter, preserving some of the crisp tahdig. Serve with the reserved caramelized onion, lemon wedges, fish fillets, and yogurt if desired.