Sabzi Polo with Fish is a beloved Persian dish, traditionally served for Nowruz (Persian New Year) but enjoyed year-round for its aromatic herbs and perfectly seasoned fish. Sabzi Polo features fluffy, fragrant basmati rice mixed with fresh herbs and served with golden, crispy fried fish. This dish is elegant, delicious, and brings a taste of Persian culture to your table.
Key Information
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Number of Servings: 4 servings
Nutritional Information (Per Serving)
- Calories: 500 kcal
- Protein: 30g
- Carbohydrates: 50g
- Fat: 20g
(Note: Nutritional information is approximate and may vary based on portions and ingredients used.)
Ingredients List
For the Sabzi Polo (Herbed Rice)
- 2 cups (400g) basmati rice
- Salt, for boiling rice
- 1 cup (120g) fresh herbs: parsley, cilantro, chives, and dill, finely chopped (or use 1/4 cup each of dried herbs if fresh are unavailable)
- 1/4 tsp ground saffron, dissolved in 2 tbsp hot water
- 3 tbsp vegetable oil or ghee
- 1/4 cup (60ml) water for steaming
For the Fish
- 4 pieces of white fish fillets (such as tilapia, cod, or sea bass)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp turmeric powder
- Salt and pepper to taste
- Flour, for coating the fish (optional, for a crispy crust)
Detailed Method of Preparation
Prepare the Rice:
Rinse the basmati rice several times in cold water until the water runs clear. This helps remove excess starch, which keeps the rice grains separate. Soak the rice in salted water for 30 minutes, then drain.Parboil the Rice:
In a large pot, bring water to a boil with a generous amount of salt. Add the drained rice and cook for about 5-7 minutes, or until the rice is tender on the outside but still firm in the center. Drain the rice in a colander and rinse with cold water to stop the cooking.Prepare the Herb Mixture:
In a large bowl, mix the chopped parsley, cilantro, chives, and dill. If using dried herbs, you’ll need less: approximately 1/4 cup of each dried herb instead of 1 cup of fresh.Layer the Rice and Herbs:
In the same pot used to boil the rice, add 2 tbsp of oil or ghee. Arrange a thin layer of plain rice at the bottom to create a crispy tahdig (golden crust). Layer the rice with the chopped herbs, alternating layers of plain rice and herbed rice, finishing with a layer of plain rice on top. Drizzle the dissolved saffron over the top layer of rice.Steam the Rice:
Make a few holes in the rice with the handle of a wooden spoon to allow steam to escape. Pour 1/4 cup of water and 1 tbsp of oil over the rice. Cover the lid with a kitchen towel (to catch the steam) and place it tightly on the pot. Cook over medium-high heat for 5 minutes, then reduce the heat to low and steam the rice for 30-40 minutes, allowing the flavors to meld and the tahdig to form.Prepare the Fish:
While the rice is steaming, prepare the fish. In a small bowl, mix olive oil, lemon juice, turmeric, salt, and pepper. Brush the fish fillets with this marinade. For a crispy crust, lightly coat each fillet with flour.Cook the Fish:
Heat 2 tbsp of oil in a skillet over medium heat. Once hot, add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through. The fish should be tender and flake easily with a fork.Serve the Dish:
Once the rice is ready, gently fluff it with a fork and serve it on a platter. Carefully remove the tahdig (crispy layer at the bottom) and place it on top of the rice for presentation. Serve the herbed rice alongside the golden fish fillets with extra lemon wedges on the side.
Tips for Culinary Success
Fresh Herbs are Key:
Fresh herbs bring vibrant flavors to Sabzi Polo. If you can't find fresh, dried herbs will work, but use them sparingly as they are more concentrated in flavor.Perfect Tahdig Tips:
To get a beautiful, golden tahdig, make sure to heat the oil at the bottom of the pot before adding the rice. Also, avoid opening the lid too often as it disrupts the steaming process.Fish Options:
Sea bass, tilapia, or cod work well for this recipe. For a more authentic touch, you can use white fish commonly found in Persian cuisine, like Caspian kutum or trout.Use a Saffron Substitute if Needed:
If you don’t have saffron, turmeric can give a similar golden color, though it won’t have the same flavor.
Frequently Asked Questions (FAQs)
Q: Can I use frozen herbs?
A: Yes, frozen herbs can be used if fresh ones aren’t available. Just thaw and drain them well before mixing with the rice to avoid excess moisture.
Q: How do I make sure my rice is fluffy and not sticky?
A: Rinsing and soaking the rice before cooking removes excess starch, which helps keep the rice fluffy. Parboiling and then steaming the rice also creates a light, fluffy texture.
Q: Can I use brown rice instead of basmati?
A: While you can use brown rice, the cooking times and texture will differ. Brown rice needs longer cooking, and it won’t produce the same light, fluffy texture as basmati.
Q: How do I keep the fish from sticking to the pan?
A: Make sure the pan is well-heated and add enough oil before placing the fish in. Also, avoid moving the fish too soon—let it cook until it naturally releases from the pan.