Sabzi Polo ba Mahi (Persian Herbed Rice with Crisp Turmeric Salmon)

Name: Sabzi Polo ba Mahi (Persian Herbed Rice with Crisp Turmeric Salmon)
Total time: 1 h
Yield: 4 servings
Cuisine: Persian
Ingredients: 1¼ lb salmon fillets, in 4 pieces; 2 cups basmati rice; 1 bunch parsley, finely chopped; 1 bunch cilantro, finely chopped; 1 bunch dill, finely chopped; 1 bunch green onions, finely chopped; 6 garlic cloves, chopped; a big pinch of saffron; 2 lemons, in wedges; 5 tbsp oil; 1 tbsp dried fenugreek leaves; 1 tsp turmeric; 1 tsp paprika; ½ tsp garlic powder; 2 tbsp flour; salt; pepper

DinnerPersian60 minServes 4795 kcal37 g protein

Photo: مانفی · CC BY-SA 4.0 · source

The Persian New Year plate: basmati steamed with heaps of parsley, cilantro, dill, green onion and garlic until fragrant and fluffy, topped with saffron rice and served beside turmeric-crusted pan-fried fish.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

1¼ lb salmon fillets, in 4 pieces
2 cups basmati rice
1 bunch parsley, finely chopped
1 bunch cilantro, finely chopped
1 bunch dill, finely chopped
1 bunch green onions, finely chopped
6 garlic cloves, chopped
a big pinch of saffron
2 lemons, in wedges

From your pantry: 5 tbsp oil, 1 tbsp dried fenugreek leaves, 1 tsp turmeric, 1 tsp paprika, ½ tsp garlic powder, 2 tbsp flour, salt, pepper.

Instructions

Rinse the rice several times until the water runs clear. Steep the saffron in 3 tbsp hot water. Mix the chopped herbs, fenugreek and garlic.
Boil the rice in a large pot of well-salted water until just tender outside but still firm in the center, 6 to 7 minutes, then drain.
Wipe out the pot, add 2 tbsp oil and 2 tbsp water, then layer the rice and herbs in a mound. Poke a few holes with a spoon handle, drizzle with 1 tbsp oil, wrap the lid in a towel and cover. Cook on medium 5 minutes, then very low 35 minutes, until fluffy with a golden crust at the bottom.
While the rice steams, season the salmon with the turmeric, paprika, garlic powder, salt and pepper and dust lightly with the flour. Fry in 2 tbsp oil over medium-high heat until crisp, 3 to 4 minutes a side.
Toss a cup of rice with the saffron water. Mound the herb rice on a platter, top with the saffron rice and the crust broken into pieces, and serve with the fish and lemon.

Tip: The traditional fish is Caspian whitefish or sea bass, and bitter orange is squeezed over it; cod or tilapia and lemon work fine. Dry the herbs well before chopping so the rice stays fluffy.