Sabzi Polo ba MahiHerb Rice with Trout
Sabzi polo ba mahi combines herb-scented basmati rice with fish. This version uses trout cooked with garlic and lemon.
Prep
35m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 500gBasmati Rice (rinsed and soaked)
Fish
- 800gTrout (cleaned)
Rice
- 50gFresh Dill (finely chopped)
- 40gFresh Parsley (finely chopped)
- 40gFresh Coriander (finely chopped)
- 20gChive (finely chopped)
Fish
- 12gGarlic (crushed)
Saffron
- 200mgSaffron Threads (crushed)
Rice
- 10gSalt
Fish
- 4gSalt
- 2gBlack Pepper
Rice
- 20mlVegetable Oil
Fish
- 40mlVegetable Oil
- 40mlLemon Juice
Saffron
- 60mlWater (hot)
Rice
- 1.74lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steep the saffron threads in the hot water.
- 02
Bring the water to a boil. Add the salt and soaked basmati rice and boil until partly cooked but firm in the center, then drain.
- 03
Mix the basmati rice with the fresh dill, fresh parsley, fresh coriander, and chive. Return it to the pot with the vegetable oil, drizzle over the saffron infusion, cover, and steam until fluffy.
- 04
Season the trout with the garlic, lemon juice, salt, and black pepper.
- 05
Heat the vegetable oil in a large skillet over medium heat. Cook the trout until browned and the thickest part reaches 63°C (145°F), turning carefully once.
- 06
Serve the herb rice with the trout and pan juices.
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