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Sabzi Polo Mahi is a light, cheery New Year’s dish

by: Arghavan Reghabi

This fragrant and satisfying dish is a favorite throughout the year, but it is especially popular in the Iranian community on the night of the Iranian New Year, which is the first day of spring, for blessing and prosperity at home.

One of the most famous foods in Persian cuisine is rice, either plain or with something else such as herbs, broad beans and lentils. The important tip is the quality of the rice, which must be aromatic, long grain like basmati.

Another important factor in this recipe is fish. Varieties of fish are endless; however, in Iran as in many places, people choose the kind of fish that is easily available. Here I chose wild salmon.

Prep time: one hour

Serves five

Ingredients

  • 2 cups basmati rice
  • 2 cups fresh chopped herbs (mix dill, parsley and cilantro)
  • ½ garlic head, minced
  • 5 serving-size pieces of salmon
  • a few pinches of saffron
  • salt and pepper to taste
  • 2 tbsp. oil
  • 1 tbsp. lemon zest

    • Soak the rice in salt water the night before. Drain the salted water off the rice as you begin preparation. Bring three liters of water to a boil, then add the soaked rice. Bring to a boil again for about 6 to 8 minutes, or until it becomes tender. Remove from heat and strain the rice to remove water.

    Frying the fish

    Add herbs and minced garlic to the rice and mix. Preheat a pot, add 2 tbsp. oil and then add the rice mixture. Let it cook on medium heat for about half an hour.

    Mix saffron with half a cup of boiling water. Let it cool and then pour it on the fish. Sprinkle salt, pepper and lemon zest on the fish. Next, fry the fish until cooked.

    Serve the rice in one dish and put fish on another. Garnish with fresh parsley and freshly sliced lemons.