Sabzi Polo Ba Mahi

Ingredients

• 1⅓ lbricePersian rice or basmati; rinsed and soaked in salted water
• 2¼ lbfishfillets or whole fish, e.g. trout, Caspian kutum, sea bass or other white fish
• 5¼ ozdillfresh, washed, dried well and finely chopped
• 4⅔ ozparsleyfresh, dried well and finely chopped
• 4⅔ ozcilantrofresh, dried well and finely chopped
• 3½ ozchivesPersian leek (tareh), or spring onions or garlic greens; finely chopped
• 4 clovesgarlicchopped between the rice layers or for the marinade; some place a whole bulb in the rice
• 2oniongrated and squeezed or sliced, for the fish marinade
• 3 tbsplemon juicefor the marinade; or sour orange juice
• 1 tspturmericfor seasoning the fish
• 1 tspgarlic powderfor the marinade or flour coating
• 5 tbspflourfor dredging the fish; or chickpea flour or panko
• 2 tbspsaffronsteeped in hot water; for the pot base and rice
• 1¾ ozbutterfor the pot base and drizzling over the rice
• 6 tbspoilfor the pot base, rice and frying the fish
• saltfor soaking and cooking water and the fish
• black pepperground, for the fish
• 1lavash breadfor the tahdig at the bottom of the pot (optional)
• 1potatosliced, as an alternative tahdig (optional)

Method

1. Soak rice and prep herbsWash the rice in several changes of water until it runs clear, then leave it to soak in salted water for at least 30 minutes, or for several hours if you have time. Meanwhile, wash the dill, parsley, cilantro and chives or tareh, dry them very thoroughly and chop them finely. Grind the saffron, pour a few tablespoons of hot water over it and leave it to steep.
2. Marinate the fishRinse the fish and pat it dry. Marinate it with the onion, lemon juice, chopped garlic, turmeric, salt and pepper, then cover and leave it to rest in the fridge while you prepare the rice.
3. Parboil the riceBring a large pot of salted water to a rolling boil, add the drained rice and parboil for 5 to 8 minutes, until the grains are soft on the outside but still firm at the center. Drain the rice in a sieve.
4. Line the pot baseCover the bottom of a large pot with oil or butter and a little of the saffron water, then line it with lavash bread or slices of potato.
5. Layer rice and herbsLayer the rice and herbs into the pot in turns, scattering a little chopped garlic between the layers, and mix only lightly with a fork so the grains stay whole. Finish with a layer of rice.
6. Steam the ricePoke a few holes into the rice with the handle of a wooden spoon and drizzle over a little water, oil or butter and the rest of the saffron water. Wrap the lid in a clean kitchen towel, set it firmly on the pot and let the rice steam over high heat for about 5 minutes, then lower the heat and cook gently for 30 to 50 minutes.
7. Dredge the fish in flourToward the end of the cooking time, lift the fish out of the marinade, let it drain and dredge it in all-purpose flour seasoned with garlic powder.
8. Fry the fish until goldenHeat the vegetable oil in a frying pan and fry the fish over medium heat until golden on both sides, about 4 to 7 minutes per side, until it flakes easily with a fork. Drain on paper towels.
9. Plate and serveMound the herb rice on a platter, loosen the tahdig from the bottom of the pot and set it alongside. Arrange the fish next to the rice and serve with lemon.

Tips and variations

Instead of the marinade, the fish can soak in salted water for two hours; if you would rather not fry it, bake it in the oven at 190 to 220 °C for about 15 to 20 minutes. Some cooks boil the herbs with the rice from the start, or soften them briefly in oil before layering; others tuck a whole bulb of garlic into the rice or add a little fenugreek to the herbs. Dried herbs will stand in for fresh if need be, and ginger, coriander seed or onion powder all suit the seasoning for the fish. For a fish tahdig, brown the fillets in the pan, layer the herb rice on top, cook the two together and turn it out onto a plate. Serve with kuku sabzi, mast-o-musir or pickled vegetables.