Persian herb rice with fish - sabzi polo ba mahi

Ingredients

• 1 cup basmati rice (or other long grain rice)
• 2 tbsp finely chopped cilantro (coriander)
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped green onions/scallions (or chives)
• 1 tsp salt
• 1 1/2 tbsp olive oil or vegetable oil
• 1 tbsp butter (cut into chunks)
• 1 lb firm fish fillets eg salmon, pollock
• 2 tbsp flour
• 1/4 tsp salt (or part/all garlic salt)
• 1/4 tsp pepper
• 1/4 tsp turmeric
• 2 1/2 tbsp vegetable oil

Instructions

1. 1

   Wash the rice well in a number of changes of water until the water is almost clear when you rinse (around 4-5 changes of water). Finely chop the herbs and set aside.

2. 2

   Boil a pot of water, at least 3 cups, and add the salt and the rice. Cover and bring to a boil, reduce heat so that the pot doesn’t boil over and cook for around 5min.

3. 3

   Test the rice - it should be a little soft on the outside but still firm inside (‘al dente’). Drain in a colander, run under cold water (but on gentle pressure so it doesn't break up the rice). Mix the herbs through the rice.

4. 4

   Return the pot to the heat and warm the oil over a medium heat. Place a layer of the rice over the bottom and flatten down slightly, then add the rest in a slight pyramid over the top. Make three to five holes in the rice to allow steam to escape such as with the handle of a wooden spoon. Dot the butter on top, put a cloth over the lid of the pan to catch the steam then cover.

5. 5

   Start the heat on medium-high for around 5 - 10 minutes then reduce the heat to very low and cook for around 30 - 40 minutes in total.

6. 6

   Meanwhile, mix together the flour, salt, pepper, turmeric on a plate (if you like, you can also add a little dill). Dredge the fish fillets in the seasoned flour on both sides and shake off any excess.

7. 7

   Warm the oil in a large skillet and cook the fish for around 5 minutes on each side, depending on thickness of fillets, until cooked through.

8. 8

   To serve the rice, try to cover the pan with a plate and invert it so you get the crust on top, or else make sure you get the crust (tahdig) from the pan to enjoy alongside everything else.