Sabzi Polo ba Mahi (Herb Rice with Fish)

🛒 Ingredients

• Basmati rice 100 g · 350 kcal
• Fresh dill 30 g · 13 kcal
• Fresh parsley 20 g · 7 kcal
• Fresh cilantro 15 g · 3 kcal
• Fresh chives 15 g · 5 kcal
• Dried fenugreek leaves 2 g · 6 kcal
• Vegetable oil 30 g · 260 kcal
• White fish fillet 150 g · 120 kcal
• All-purpose flour 10 g · 36 kcal

👨‍🍳 Instructions

1. Wash basmati rice thoroughly until water runs clear, then soak in salted water for at least 30 minutes.
2. Finely chop all fresh herbs (dill, parsley, cilantro, chives) and set aside; if using, rehydrate dried fenugreek leaves in warm water for a few minutes and drain.
3. Bring a large pot of salted water to a rolling boil. Drain the soaked rice and add it to the boiling water, cooking for 6-8 minutes until al dente.
4. Drain the par-boiled rice in a colander, rinsing briefly with cold water to stop cooking. Gently fold in the chopped fresh and dried herbs.
5. In a non-stick pot, heat a portion of vegetable oil. If making tahdig, you can add a thin layer of rice mixed with a pinch of saffron at the bottom.
6. Carefully mound the herbed rice into the pot, forming a pyramid shape. Poke a few holes with the handle of a spoon to allow steam to escape.
7. Cover the pot with a clean kitchen towel under the lid, ensuring a tight seal, and cook on low heat for 40-45 minutes until the rice is fluffy and tahdig (crispy bottom) forms.
8. While the rice is steaming, pat the fish fillet dry with paper towels. Season generously with salt, pepper, and a pinch of turmeric.
9. Lightly dredge the seasoned fish fillet in all-purpose flour, shaking off any excess.
10. Heat the remaining vegetable oil in a large skillet over medium-high heat. Fry the fish fillet for 3-4 minutes per side, or until golden brown and cooked through.
11. Once the sabzi polo is ready, gently fluff the rice with a fork. Serve immediately with the crispy fried mahi and fresh lemon wedges on the side.