User
Login/Register
Login/Register
Herbed rice with fish is one of the most delicious and popular Iranian dishes, often prepared for Nowruz, the Persian New Year. Follow this step-by-step guide to make this classic dish at home.
Rice – ۲ cups
Trout – ۲ pieces
Onion – ۱
Garlic – ۲ cloves
Lemon juice – ۲ tablespoons
Saffron (brewed) – ۲ tablespoons
Sabzi polo herbs (fresh herbs like parsley, cilantro, dill, fenugreek, garlic leaves, and green onions) – 100–۱۵۰ g
Dried dill – ۲ tablespoons
Fish seasoning – ۱ teaspoon
Salt and pepper – to taste
Turmeric – as needed
Oil – as needed
Step 1 – Prepare the seasoning:
Slice the onion into thin strips and place in a bowl. Grate the garlic and add it along with fish seasoning, salt, black pepper, and turmeric.
Tip: Grinding your own spices enhances the flavor of the fish.
Step 2 – Prepare the fish:
Remove the head and tail of the trout, peel the skin, and fillet the fish. Place the fillets in the bowl with the seasoning mixture and massage them gently so the flavors are absorbed.
Tip: For a more decorative presentation, you can fry the heads and tails separately.
Step 3 – Marinate:
Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the fish to marinate. Meanwhile, soak the rice in lukewarm salted water.
Step 4 – Prepare the herbs:
Wash the sabzi polo herbs thoroughly, then chop them to a medium size (not too fine, not too coarse) and set aside.
Step 5 – Cook the rice:
Fill a suitable pot halfway with water and bring to a boil. Add 1 tablespoon of salt and 1 tablespoon of oil, then add the soaked rice.
Step 6 – Parboil the rice:
Cook for 5–۱۰ minutes until the rice grains are soft but still firm in the center. Drain the rice and mix in half of the chopped herbs.
Step 7 – Steam the rice:
Drain the rice and herbs mixture again with lukewarm water. Place the pot back on low heat, add some oil, and prepare a tahdig (crispy layer) using potatoes or bread.
Step 8 – Layer the rice and herbs:
Spread a layer of rice and herbs over the tahdig, sprinkle some of the remaining herbs and dried dill, and repeat until all rice is layered. Make a small well in the center with the back of a spoon.
Step 9 – Add saffron:
Pour some brewed saffron over the rice. Cover the pot with a lid and a cloth to steam for 1 hour. Meanwhile, remove the marinated fish from the fridge and wipe off the seasoning excess.
Step 10 – Fry the fish:
Heat a pan over medium heat with some oil. Fry both sides of the fish gently. Optionally, brush a little saffron on the fried fish for color.
Step 11 – Serve:
Once the rice is fully steamed, mix it gently to combine evenly, then transfer to a serving dish. Garnish with saffron-infused rice and serve alongside the fried trout.
This method produces the classic sabzi polo ba mahi often enjoyed during festive occasions.
