Sabzi Polo ba Mahi (Persian Herb Rice with Fried Fish)
Local name: سبزی پلو با ماهی
In short: Fluffy basmati steamed with parsley, cilantro, dill and chives, served with turmeric-dusted fried white fish and lemon, a Persian New Year classic. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h 10 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
On the eve of Nowruz, Persian families sit down to herb rice with fried fish, a meal that signals the start of spring. Fistfuls of fresh parsley, cilantro, dill and chives are folded into basmati rice before steaming, giving it a deep green color and a grassy aroma. The fish is dusted with turmeric and flour, fried until crisp and served with plenty of lemon. A dish of pickles and a plate of fresh herbs finish the table.
Instructions
- Rinse the rice until the water runs clear, then soak it for 30 minutes in water with 1 tbsp of the salt. Meanwhile, toss the fish with the lemon juice, 1 tsp salt, turmeric and pepper and leave it in the fridge.
- Bring the 3 liters of water and the remaining 1 tbsp salt to a boil. Add the drained rice and boil 5 to 6 minutes, until almost tender but firm in the center. Drain and rinse briefly with lukewarm water.
- Mix the herbs with the fenugreek, if using. Heat the 3 tbsp oil with 2 tbsp water in a non-stick pot.
- Spoon in a quarter of the rice and scatter over a third of the herbs. Repeat the layers, finishing with rice in a loose mound. Poke 5 or 6 steam holes with a spoon handle.
- Cover with a towel-wrapped lid. Cook on medium-high heat for 8 minutes, then on the lowest heat for 45 minutes without lifting the lid.
- Pat the fish dry and dredge it lightly in the flour. Heat the frying oil in a wide skillet over medium-high heat and cook the fish for 3 to 4 minutes per side, until golden and it flakes easily (63°C / 145°F).
- Fluff the rice gently so the herbs mix through. Serve with the fish, crisp rice from the bottom of the pot and lemon wedges.
Tips
- If fresh chives are hard to find, use the green parts of scallions. A spoonful of dried fenugreek leaves added with the herbs gives the classic aroma.
- Any firm white fish works, and salmon or trout are good if you prefer oily fish. To avoid frying, bake the floured fish at 220°C (425°F) for 12 to 15 minutes.
Questions and answers
Why is sabzi polo ba mahi eaten at Nowruz?
The green rice stands for spring and renewal, and fish is its traditional partner. It is the classic dinner on the eve of the Persian New Year.
Can I make sabzi polo ahead of time?
Cook the rice and fish on the same day for the best texture. Leftover rice keeps for 3 days in the fridge and reheats well, but fry the fish fresh.
Can I use frozen herbs?
Yes, thawed and well-drained frozen herbs work in a pinch. Squeeze them dry so they do not make the rice soggy.
How long does it take to make Sabzi Polo ba Mahi (Persian Herb Rice with Fried Fish)?
About 1 h 50 min in total: 40 min of preparation and 1 h 10 min of cooking.
How many calories are in Sabzi Polo ba Mahi (Persian Herb Rice with Fried Fish)?
About 580 kcal per serving, with 36 g of protein, 68 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 68 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
