Sabzi polo is an Iranian dish of rice and chopped herbs, usually served with fish. Sabzi polow is one of the most popular Persian foods. This dish usually served for the Persian new year Norooz.
Ingredients
- 2 Cups long grain rice (Basmati rice)
- 3 Pieces Salmon fish fillet or a fish of your choice
- ¼ Cups chopped dill, fresh or dried
- ¼ Cups chopped chives or scallions
- ¼ Cups chopped parsley
- ¼ Cups chopped coriander
- 1 Teaspoon turmeric
- ½ Teaspoon black pepper
- salt
- ½ Teaspoons ground saffron dissolved into 4 tablespoons hot water
- 3 Tablespoons lemon juice
- 2 Tablespoons butter
- vegetable oil
Instructions
Step 1
In a large strainer, rinse the rice until the water runs clear. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt. Let sit for at least 1 hour.
Step 2
Combine herbs, in the bowl of a food processor. Process, in batches if necessary, until coarsely chopped.
Step 3
In a large non-stick pot, bring 5 cups of water to a boil over medium-high heat. Drain the rice and pour into boiling water. Add 1 tablespoon salt. Bring water back to a boil. cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water.
Step 4
Add the chopped herbs to the rice and mix.
Step 5
Return the pot and heat 3 tablespoon of vegetable oil over medium heat. Place the rice and herb mixture in the pot. Add butter to the top, lower the heat, cover the lid and steam the rice for 45-50 minutes on low heat.
Step 6
Bring the salmon fillet up to room temperature. This will help to ensure an even cook.
Step 7
Warm the oil in a frying pan over medium heat and add the salmon fillet, skin side down. Season to taste and sprinkle in the fresh thyme and the lemon juice, if using.
Cooking time will depend entirely on the thickness of the fillet, however as a rough guide, a salmon fillet 5cm thick will need about 8 to 10 minutes skin side down, a few minutes each side and then finally a minute or so for the top to get a nice golden blush. The salmon is done when it is evenly pink throughout and flakes easily with a fork.
Step 8
Remove the fillet from the pan and allow to rest on a warm plate for a few minutes before serving.
Step 9
When the rice is done, serve the rice onto a platter and place the fish fillets beside it. Mix saffron water with some rice for garnish and decoration.
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