Persian Herb Rice with Fish, Trout | Sabzi polo Mahi | Nowruz

fresh herbs

🥗Healthier: spinach

💰Cheaper: frozen mixed herbs

Spinach is more accessible and maintains a similar flavor profile.

fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and still provides protein.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor without the cost of saffron.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for frying.

Boil water in a pot.

Roughly chop herbs and add to boiling water.

Add 4 cups of basmati rice to the boiling water and par boil.

Cool off the par boiled rice.

Heat olive oil in a hot pan for tadik and fish.

Soak trout in salt and saffron water.

Coat both sides of the trout with a mixture of flour, cornstarch, salt, and pepper.

Place trout meat side down in the hot pan to crisp up.

Add rice and herb mixture on top of the trout.

Add dollops of garlic (skin on) into the rice.

Poke holes in the rice for steam venting.

Cover with a piece of paper to collect steam and reduce heat to low medium.

Cook trout for about 3-5 minutes per side until golden brown and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens