Sabzi polow (herb rice) and mahi (fish) is one of the main traditional meals of the Nowruz celebration (Persian New Year). With almost three weeks to go before the official start of the spring season, I am all ready for the cold winter to be over. The weather is still very cold, the grass is brown and there are no blossoms on the trees. However, yesterday I felt like making this traditionally Nowruz dish. Sabzi polow is an aromatic long grain basmati rice mixed with herbs. Usually fish is either smoked or fried.

 

In our home both kinds of fish were prepared for Nowruz. I have made the smoked fish a few times in the past but somehow I was not happy with the taste. I usually make the fried white fish for the New Year.

 

Sabzi Polow & Mahi

 

Ingredients:

 

1 cup of Dried Mixed Herbs for rice

3-4 garlic cloves *optional

2 cups of long grain (basmati) rice 

Water

Salt 

Vegetable oil or butter

1/2 teaspoon saffron dissolved in 2 tablespoons hot water 

 

Method:

 

Soak the dried herbs in a little bit of water, we only want to soften them. Don’t use so much water that you don't need to drain them and lose all the flavour and fragrances.

Wash the rice with cool water a few times. Soak in 4-5 cups of water, add 2 tablespoons of salt and set aside for couple of hours. In a large non-stick pan, bring 5 cups of water to a rapid boil. Drain the rice and pour into boiling water. Bring water to back to a boil for about 5-7 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Strain the rice using a colander and rinse with cool water.

Wash and dry the pot and return to heat, add 3 tablespoons of vegetable oil and a few drops of liquid saffron. With a large spatula place the rice into the pot, place a layer of rice and a layer of vegetables building it into a pyramid shape. Place the peeled garlic cloves in between rice. Make 2-3 holes in the rice with the bottom of the spatula to release the steam. 

Cover and cook for 7-10 minutes on medium-high heat until rice is steaming. Add a cup of water to the rice, lower the heat and steam the rice for another 50 minutes on medium-low heat.With a large scoop take some rice from the top, mix in with the dissolved saffron and set aside. Serve rice on a platter; sprinkle the mixture of rice and saffron on top.

 

 

Mahi - Fish

 

Ingredients:

 

4-6 pieces of fish fillet (any fish of your choice)

1 cup flour (to coat fish)

Salt and black pepper 

A pinch of red pepper *optional

Garlic powder *optional

1/3 teaspoon turmeric powder *optional

Oil

1 large Lime 

 

 

Method: 

 

Season fish on both sides, lightly coat the fillet with flour, shake the excess flour off.

Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat, place fish in the pan and fry both sides until golden brown and crispy.

Squeeze the lime juice over the fillets or leave the lime wedges on the side of the platter.

Serve sabzi polow and mahi with fresh herbs, salad and pickles (torshi).

 

Enjoy!