Herb Rice with Fried Fish

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Persian herb rice with fish

Sabzi Polo va Mahi

Basmati rice steamed with fresh parsley, coriander and green onions and served with brazed or fried fish on the side. Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium and calcium.

What’s more, parsley is also recognized for its cancer-fighting potential.

Sabzi means 'green herbs', Polo mean 'rice' and Mahi means 'fish' in the Persian language or Farsi (Arabic pronunciation of Parsi).


Ingredients

  1. Fish fillets - 2 1/2 lbs
  2. Basmati rice - 3 cups
  3. Parsely - 1 bunch chopped
  4. Coriander - 1 bunch chopped
  5. Green onions - 1 bunch large chopped
  6. Salt - 3 teaspoons
  7. Pepper - 1 teaspoon
  8. Turmeric - 1/2 teaspoon
  9. Butter - 2 tablespoons
  10. Cooking oil - 4 tablespoons

Directions

  1. Rinse rice in warm water several times to remove excess starch.
  2. Fill large pot with water (at least twice the amount of rice), add salt, add rice, and bring to a boil.
  3. Stir occasionally to prevent kernels from sticking together. Cook until rice is no longer crunchy but still firm.
  4. Drain rice in a colander, then rinse with cold water and set aside.

Sauté Green Vegetables:

  1. Melt butter in a frying pan, add chopped parsley, coriander and green onions.
  2. Cover pot with lid and cook over medium-low heat until leaves loose their firmness.
  3. Remove green vegetables from pan and set aside.

Sear Fish in frying pan:

  1. Use the same pan, add cooking oil and turn heat up to high.
  2. Sprinkle fish fillets on each side with salt, pepper, turmeric. Cook each side until golden brown, but only flip once!
  3. Remove fish from heat and set aside.

Steam Rice and Fish:

  1. By now, sautéed green vegetables should have cooled down. Chop into small segments.
  2. Blend rice and green vegetables together in a bowl.
  3. Place one tablespoon of cooking oil in a large pot, then sprinkle rice mixture into pot using a large spoon.
  4. Form a mound shape by avoiding the sides of the pot.
  5. Before covering the pot, wrap a clean dry towel around the lid which will absorb excess moisture to prevent the rice from becoming soggy.
  6. Steam rice over low heat for 45 minutes before serving.
  7. To ensure a golden crust will form at the bottom of the pot, cook rice on medium heat for 15 minutes, then reduce heat and cook for another 30 minutes before serving.
  8. Place a layer of fish fillets over top of rice, during final 10 minutes of steaming process.

Notes:

  1. Arrange rice on a platter, the place fish fillets on top, garnish with a few slivers of carrot to add color.
  2. Serve with lemon wedges and yogurt on the side.
How to prevent kebabs from rolling

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