Entree: Iran – Kurdish Iran – سبزی پلو با ماهی ➤ Sabzi Polo ba Mahi (Fragrant herbed basmati rice traditionally served with seasoned fried or baked fish)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 45 min

Total 2 hrs 25 min

Ingredients

- 3 cups (555 g) basmati rice
- 8 cups (1.9 L) water for parboiling rice
- 1 tbsp (18 g) salt for rice water
- 4 cups (packed) mixed fresh herbs (dill, parsley, cilantro), chopped (160 g)
- 1 cup (100 g) green onions (scallions), thinly sliced
- 3 tbsp (45 ml) olive oil for sautéing herbs
- 4 tbsp (60 g) unsalted butter or ghee (for tahdig and finishing)
- 2 tbsp (30 ml) neutral oil (vegetable or canola) for tahdig
- 1/4 tsp (0.5 g) saffron threads, crushed and dissolved in 2 tbsp (30 ml) hot water
- 1 tsp (5 g) ground turmeric (for fish)
- 1/2 tsp (2 g) ground black pepper, divided
- 1 1/2 tsp (9 g) kosher salt, divided
- 2 lemons (for juice and serving)
- 2 bay leaves (optional, for rice boiling)
- 2 whole fish fillets, skin-on, approx. 8 oz (225 g) each (firm white fish or trout), pin-boned and patted dry
- 1/2 cup (120 ml) vegetable oil for shallow frying the fish
- Optional garnish: 2 tbsp (30 g) chopped fresh dill and lemon wedges

Instructions

1. Rinse and soak the rice: Rinse basmati rice under cold water until water runs clear, then soak in cold water for 30–45 minutes. Bring 8 cups (1.9 L) water to a rolling boil in a large pot, add 1 tbsp (18 g) salt and bay leaves if using.
2. Parboil the rice: Drain soaked rice and add to boiling water. Boil uncovered, stirring gently, until the grains are soft on the outside but still have a white core, about 6–8 minutes. Drain rice in a fine mesh sieve.
3. Prepare the herb mixture: Meanwhile heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add chopped herbs and green onions and sauté 3–4 minutes just until wilted and aromatic. Remove from heat and set aside.
4. Make saffron butter: Melt 2 tbsp (30 g) of the butter and stir in the crushed saffron water. Keep the remaining butter for tahdig and finishing.
5. Build the pot for steaming (damk): In the same large pot used for boiling, heat 2 tbsp (30 ml) neutral oil and 2 tbsp (30 g) butter over medium heat. To form tahdig, you can layer thinly sliced potatoes or plain rice on the bottom, or simply spread a thin layer of rice. Spoon a small amount of the saffron butter onto this base to help color the crust.
6. Layer rice and herbs: Gently fold the sautéed herbs into the drained rice until evenly distributed. Mound the rice mixture into the pot over the oil/butter base, shaping into a dome. Make 6–8 small holes in the top of the rice to let steam escape. Pour remaining saffron water/butter evenly over the rice and tuck a clean tea towel under the lid (optional for better steam retention).
7. Steam the rice: Cover and steam on low heat for 35–45 minutes until rice is fully cooked and tahdig is crisp. If the pot sticks, reduce heat and steam a little longer; avoid lifting the lid often.
8. Season and prepare the fish: Pat fish fillets dry and season both sides with 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and 1 tsp (5 g) ground turmeric. Squeeze 1 tbsp (15 ml) lemon juice over the fillets and let rest 10 minutes.
9. Cook the fish: Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Fry fillets skin-side down 3–5 minutes until skin is crisp, then carefully flip and cook 2–4 more minutes until fish is cooked through (internal temperature about 140–145°F / 60–63°C). Alternatively bake at 400°F (200°C) for 12–15 minutes.
10. Finish and serve: Carefully invert the rice onto a serving platter to reveal tahdig if used. Dot remaining butter over the rice, sprinkle with extra chopped dill if desired, and place fish alongside or on top. Serve with lemon wedges.