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  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam
  • Sabzi Polo ba Mahi
    Sabzi Polo ba Mahi Riaz Kassam

Sabzi Polo ba Mahi (Herbed Rice with Fish)

Sajeda Meghji - Chachis Kitchen
25 January 2017
15 mins PreparationServes 645 mins Cooking time

Celebrate the new year, Navroz (Nowruz) with this classic Persian recipe from Chachi's Kitchen, UK, Sabzi Polo ba Mahi (herbed rice with fish). Fresh herbs like parsley, coriander and dill, symbolic of rebirth, infuse the rice with their scents. And not to mention the exotic flavour of saffron that brings a floral touch. Served with white fish, which is symbolic of life.

Healthy Hints

Complete this meal with a side salad or a yogurt spinach dip (Borani Esfanaj), to add a tang to every bite! With an impressive traffic light profile, there's room for a little indulgence — after all, it is Navroz!

Ingredients

  • Sabzi Polo (herbed rice):

    150 g sella basmati rice

    750 ml water

    2 tsp salt

    50 g parsley, finely chopped

    50 g coriander, finely chopped

    50 g dill, finely chopped

    2 spring onions, finely chopped

    1 medium leek, finely chopped

    1 tbsp olive oil

    1 tsp saffron

    Mahi (fish):

    3 medium sea bass, filleted

    1 lemon, juiced

    ½ tsp saffron

    ½ tsp salt

    4 tsp olive oil 

     

     

Cooking Guide
  1. Rinse the rice until the water runs clear. Soak the rice in clean water and set aside for 20 - 30 minutes. 
  2. Cut each fillet of fish into two pieces. Gently rinse in water and pat dry with a paper towel. 
  3. Crush the saffron and mix with one tablespoon of warm water. In a shallow dish, combine the lemon juice, saffron and half a teaspoon of salt. Apply the mixture onto both sides of the fish. Set aside to marinate. 
  4. Lightly crush the remaining saffron with 2 tablespoons of warm water and set aside, to use for the rice.
  5. Place the water in a saucepan, add the remaining salt and bring to boil. Drain the water from the soaked rice and add to the saucepan. Bring to a boil, reduce to a low heat and cook for 15 minutes.
  6. Once cooked, drain the rice into a colander. Layer the rice and herbs back into the saucepan, finishing with a layer of rice on the top.
  7. Drizzle the saffron mixture on top of the rice. 
  8. Take 1 tablespoon of the oil and pour around the sides of the saucepan to prevent the rice from sticking. Cover and cook on a very low heat for 10 minutes until the rice has steamed and is completely cooked through.
  9. While the rice is steaming, cook the fish. Place a non-stick frying pan and heat with a little of the remaining olive oil. Fry the fish fillets in small batches over a medium heat for 2 minutes on each side, or until cooked through.

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Food Facts

  • Fat
    Low
  • Sat Fats
    Low
  • Sugars
    Low
  • Salt
    Med
  • Calories121kcal
  • Protein15.5g
  • Fat5.9g
  • Saturated fat1.0g
  • Trans fat0.0g
  • Cholesterol28.6mg
  • Carbohydrate3.6g
  • Sugars (Total)0.8g
  • Fibre1.1g
  • Sodium447.00mg
  • Salt equivalents1.1g
  • Iron1.6mg
  • Calcium51.5mg
  • Vitamin C20.0mg
  • Vitamin D3.9mcg
  • Vitamin B120.2mcg
  • Potassium355.3mg