Also known as sabzi polo mahi, the traditional dish of the Persian New Year celebration
Amount Per Serving
1 1/2cupslow-sodium vegetable broth or stock (vegetable broth or water)
1teaspoonchopped fresh garlic
1/4cupchopped fresh chives, finely chopped
3/4cupminced green onion (scallion), green parts only
2cupsminced fresh Italian (flat-leaf) parsley
1cupchopped fresh cilantro
1/2cupchopped fresh dill
1poundwhite firm fish (e.g. cod, pollack, catfish, haddock, bass)
1/4teaspoonground black pepper
2Tablespoonsfresh lemon juice
For the rice:
Place the rice, vegetable broth or water, and garlic in a saucepan. Bring to boil, reduce to simmer, cover and cook for 40 minutes. Remove from heat and let sit 10 minutes with the lid on.
Add butter to cooked rice and fluff with a fork. Add chopped herbs (chives, scallions, parsley, cilantro, and dill) and stir. Place rice on a platter.
Crush saffron in a mortar and pestle or between your fingers. Add warm water and stir to combine.
Use about half of the saffron liquid to stir into the top of the herb rice so you have a red area at the top. The remainder will be used for the fish.
For the fish:
Whisk together flour, cinnamon, and turmeric in a shallow plate. Pat your fish very dry with paper towels. Sprinkle with salt and pepper. Lightly dredge fish in flour mixture on all sides, patting to remove excess flour.
Heat a heavy skillet over high heat. Add a few tablespoons of olive oil to the skillet and get it nice and hot (you can flick a little flour in the pan to see that it sizzles and is hot enough).
Add the fish, flesh side down. Cook the fish on the first side for 3-6 minutes, depending upon the thickness of the fish. Flip, and cook for about 2 minutes on the other side.
Remove from heat and squeeze the lemon juice over the fish. Brush the remaining saffron liquid on the top. Serve rice with fish, garnished with lemon wedges, if desired.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing