Sabzi Polo with Fish
Layered herb rice with bread tahdig and separately pan-fried white fish.
Preparation: 20 min · Cooking: 1 hr · Total: 1 hr 20 min · 2 servings
Ingredients
- 240 ml Dry basmati rice
- 300 g White fish fillets
- 0.125 tsp Saffron threads
- 1 tbsp Fresh lime juice
- 60 ml Chopped fresh dill
- 60 ml Chopped parsley
- 60 ml Chopped cilantro
- 60 ml Chopped leafy garlic chives
- 30 g Ready-cooked thin flatbread
- 1 tbsp Ghee for the rice pot
- 1 tbsp Vegetable oil for fish
- 0.25 tsp Ground turmeric
- 30 ml Hot water for finishing saffron infusion
- 30 ml Separate rice steaming water
- 1500 ml Rice parboiling water, drained
- Salt
- Black pepper
Instructions
Rinse and parboil rice
Rinse rice and bring measured parboiling water to a boil with salt. Add rice; check from 6 minutes for softened outside with a still-firm core, then drain and discard this water. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Add rice; check from 6 minutes for softened outside with a still-firm core, then drain and discard this water.
Rinse and parboil rice: 360 seconds
Prepare the herb blend
Wash, drain, dry and finely chop the four herbs, then measure equal packed portions. The base total is 240 ml, including leafy garlic chives, not garlic bulbs.
The base total is 240 ml, including leafy garlic chives, not garlic bulbs.
Build the bread base
Melt measured ghee in a non-stick rice pot over low heat and lay ready-cooked bread over the base. Add a loose layer of drained rice; do not press it down.
Add a loose layer of drained rice; do not press it down.
Layer and steam
Alternate rice and herbs loosely. Add separate steaming water, close with a normal fitted lid and steam over low heat, checking from 40 minutes until rice is tender. Use no towel-wrapped lid; reduce heat if the base catches.
Use no towel-wrapped lid; reduce heat if the base catches.
Layer and steam: 2400 seconds
Season the fish
Keep fish cold until cooking, then pat dry and season with measured lime and turmeric plus salt and pepper. Keep raw-fish tools away from cooked rice and garnish.
Keep raw-fish tools away from cooked rice and garnish.
Pan-fry fish separately
Heat measured fish oil over medium heat in a non-stick skillet. Pan-fry in a single layer, checking from 5 minutes on the first side and 4 after turning; continue until the thickest centre reaches 63°C, not time alone.
Pan-fry in a single layer, checking from 5 minutes on the first side and 4 after turning; continue until the thickest centre reaches 63°C, not time alone.
Pan-fry fish separately: 540 seconds
Add the finishing infusion
Infuse measured saffron in its separate hot water in a clean cup. Pour this clean infusion over fully cooked rice just before plating; it is additional to the steaming water, not raw-fish marinade. Use the base 0.125 tsp threads with 30 ml infusion water, scaling both together.
Use the base 0.125 tsp threads with 30 ml infusion water, scaling both together.
Serve and chill rice promptly
Serve fish beside herb rice and bread tahdig. Chill rice leftovers promptly in shallow portions, ideally within 1 hour; use within 24 hours refrigerated and reheat only once until steaming throughout.
Chill rice leftovers promptly in shallow portions, ideally within 1 hour; use within 24 hours refrigerated and reheat only once until steaming throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Common mistakes
- Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.
Substitutions
- Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.
Storage
Chill rice promptly in shallow portions, ideally within 1 hour; use within 24 hours at 4°C or colder. Reheat only once until steaming throughout.
Reheating
Reheat cooked leftovers once until steaming throughout and the centre reaches 74°C. Do not rely on a warm surface.
About this recipe
Layered herb rice with bread tahdig and separately pan-fried white fish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.