A classic Persian dish, Sabzi Polo Ba Mahi, is the centerpiece of Nowruz celebrations. It features fluffy, aromatic herbed rice (sabzi polo) served alongside beautifully pan-fried or baked fish (mahi), symbolizing renewal and abundance for the new year.
Nowruz: Persian New Year Feasts
A classic Persian dish, Sabzi Polo Ba Mahi, is the centerpiece of Nowruz celebrations. It features fluffy, aromatic herbed rice (sabzi polo) served alongside beautifully pan-fried or baked fish (mahi), symbolizing renewal and abundance for the new year.
Ingredients
- 4 cup Basmati rice
- 1 cup fresh dill chopped
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh chives chopped
- 2 tablespoon dried fenugreek leaves
- 6 cup water
- 2 teaspoon salt
- 1/4 cup vegetable oil
- 4 tablespoon butter
- 4 fillet white fish (e.g. cod
- 1/4 cup all-purpose flour
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 whole lime
Instructions
- Rinse basmati rice several times until water runs clear. Soak in water for at least 30 minutes, then drain.
- In a large non-stick pot, bring 6 cups of water and 2 teaspoons of salt to a rolling boil. Add the drained rice and cook for 5-7 minutes until the grains are al dente (par-cooked). Drain immediately.
- Gently mix the par-cooked rice with all the chopped fresh herbs and dried fenugreek (if using).
- In the same pot, heat 1/4 cup vegetable oil and 2 tablespoons butter over medium-high heat. Swirl to coat the bottom.
- Carefully layer about one-third of the herbed rice mixture into the pot, pressing gently to form an even layer for the tahdig.
- Add the remaining rice mixture, forming a pyramid shape in the center of the pot. Poke a few holes with the handle of a spoon to allow steam to escape.
- Dot the top with the remaining 2 tablespoons of butter. Cover the pot with a clean kitchen towel (damkoni) and then the lid to trap steam.
- Cook on medium-high heat for 10 minutes, then reduce heat to low and continue cooking for 45-50 minutes, or until rice is fully cooked and a golden tahdig has formed.
- While rice is cooking, prepare the fish. Pat fish fillets dry with paper towels.
- In a shallow dish, mix flour, turmeric, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off excess.
- In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. Once hot, carefully place fish fillets in the pan.
- Cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through.
- Once rice is ready, gently fluff with a fork. To serve, carefully remove the crispy tahdig from the bottom of the pot.
- Plate the herbed rice (sabzi polo) alongside the pan-fried fish (mahi). Garnish with fresh lime wedges.
Notes
For a crispy tahdig (crust at the bottom of the rice pot), make sure to preheat the oil well before adding the par-cooked rice. You can use any firm white fish like cod, sea bass, or even salmon. Serve with torshi (pickled vegetables) or fresh lime wedges.
