Sabzi Polo
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8 people
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Calories
515 kcal
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Course
Main Course
Sabzi Polo
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A favorite in Nowruz dishes, Sabzi Polo is made with rice and chopped herbs, usually served with whole white fish.
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Ingredients
For the fish
- 8 white fish around 10 oz (300 g) each, scraped and gutted (bass, sea bream, sole, Caspian kutum, whole
- 4 bitter oranges (or lemons)
- ½ cup vegetable oil neutral
- 2 teaspoons Turmeric ground
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 3 cloves garlic , pressed
- salt
For the rice
- 4¼ cups basmati rice
- 2 flat-leaf parsley washed and dried, fresh, bunches
- 1 dill washed and dried, bunch
- 6 nira tareh or garlic chives, washed and dried, green stalks
- 1 chives washed and dried, bunch
- 2 cilantro washed and dried, bunches
- 4 tablespoons fenugreek dry
- 2 garlic peeled and pressed, small heads
- ½ cup ghee or vegetable oil, melted
- 1 teaspoon saffron threads with 3 tablespoons boiling water
- 2 tablespoons water
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons salt
Equipment
- Pestle and mortar
Instructions
- Using a pestle and mortar, pound the saffron and transfer it to a bowl,
- Pour over 3 tablespoons of boiling water and let it infuse for 1 hour.
Fish
- Cut a few slits on both sides of each fish.
- Mix the spices (turmeric, paprika, pepper and salt), then add the pressed garlic.
- Rub the fish with this mixture over their entire surface.
- Cover the fish with plastic wrap and set aside in the fridge while the rice cooks.
Rice
- Finely chop the herbs and transfer them to a bowl.
- Add the dried fenugreek and garlic and mix well.
- Pour the rice into a large container generously filled with cold water and let it soak for 30 minutes.
- Rub it vigorously between both hands then drain it.
- Again, pour the rice into the container filled with cold water, rub it vigorously between both hands and drain it.
- Repeat this process 4 times.
- Generously fill a large saucepan with water, add 2 tablespoons of salt and bring to a boil then add the rice
- Mix well, cover and cook over medium heat for 5 minutes, stirring frequently.
- Drain and rinse with cold water to stop the cooking.
- Pour the ghee (or oil) into a non-stick coated Dutch oven with a lid and heat over medium heat.
- Transfer a quarter of the rice to a bowl and mix it with a quarter of the herb/garlic mixture and the saffron infusion water.
- Once the rice has turned uniformly yellow and the herbs and garlic are evenly distributed, transfer everything to the pot and spread it evenly.
- Add a layer of white rice on top, then sprinkle a small handful of the herb/garlic mixture on top. Repeat this process creating more layers until all the ingredients are used up.
- Using the handle of a wooden spoon, poke a few holes in the rice.
- Mix 2 tablespoons of water with 2 tablespoons of oil.
- Pour this mixture of water and oil over the rice and immediately cover the pot.
- Place a towel over the pot lid and start cooking over medium heat.
- As soon as steam begins to come out of the pot, cover it with another cloth and reduce the heat.
- Allow the rice to steam for 45 minutes over low heat.
Fish
- Meanwhile, start preparing the fish.
- Heat the oil in a pan large enough to accommodate the size of the fish, and over high heat, bring it to a temperature of 350 F (170°C).
- Carefully drop 2 fish into the pan and fry them on both sides until their skin looks crispy and golden, about 5 minutes on each side.
To serve
- Remove the lid from the Dutch oven and place a large dish in its place.
- Turn the pot over to gently unmold the rice and the tahdig.
- Serve the fish with herbed rice, wedges of bitter oranges (or lemons) and torshi sir (pickled garlic) or roasted garlic.
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