Sabzi Polo Ba Mahi – Fresh Herb Rice with Fish

by Chef Nabavi on May 28, 2013

This dish Associated with Persian New Year Celebration

Makes 6 servings
Preparation time: 45 minutes
Cooking time: 1 hour
This rice can also be served with white smoked fish

  • 3 C. Basmati Rice
  • ½ C. Fresh garlic chives, chopped
  • 4 Cloves. Garlic minced
  • 2 C. Fresh dill chopped
  • 2.5 C. Fresh parsley chopped
  • 2 C. Fresh Cilantro chopped
  • ¾ C. Butter clarified
  • 2 Tbsp. Plain yogurt
  • 4 Tbsp. Saffron water
  • 2 Cloves Garlic minced
  • 1/4. lb. Butter cold cubed
  • 2 ea. Large Seville or sour oranges juice
  • ½ C. Saffron water
  • 3lb. Sea bass scaled or Mahi Mahi

Fish-Washed the fish and pat dry the pieces. You can dust the fish with seasoned flour if you wish. Just before serving, brown the fish pieces on both sides in 4 Tbsp. oil in a skillet over medium heat. Add more oil if necessary. Sprinkle the fish with Seville orange or lime juice, dropped the cubed butter on the fish and pour in the saffron water. Arrange in a platter.

Sabzi Polo Ba Mahi

Rice-Clean and wash the rice 5 times in cold water until water is clear. It is better to soak the rice in8 cups of water 2 Tbsp. salt for 1-2 hours before cooking. Bring 8 cups of water and 2 table spoon of salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot. Boil 5-10 minutes gently stirring to loosen any grains that may stick to the bottom. Bite a few grains. If rice feels ½ cooked but not soft, it is ready to be drained. Drain the rice in a large, fine –mesh colander and rinse in 2 or 3 cup cold water.



In a bowl mix cleaned chopped herbs and garlic. In a bowl combine 2 spatulas of full rice, yogurt and one drop of saffron water and spread the mixture evenly over the bottom of the pot to create a golden crust. (TAH-DIG)


Mix the remaining rice with the mixed herbs. Put into the pot to create a pyramid. Cover and cook for 10 minutes over medium heat.

Herb Rice

Mix the remaining butter with ½ hot water and pour over the pyramid. Place a clean dish towel or layers of paper towels over the pot cover firmly with lid to prevent steam from scraping. Cook for 50 minutes longer over low heat. Remove the rice pot from heat and allow cooling for 5 minutes on a damp surface without uncovering it. This frees the crust from bottom of the pot. Remove one or two spatulas of rice and mix with the remaining Saffron water and set aside. Dish the rice on a large platter without disturbing the crust. Mound the rice in the shape of a cone. Decorate the mound with the saffron water rice. Detach the crust from the bottom of the pot using a wooden spatula. Unmold onto a small platter and serve on the side.

Fresh Herb Rice with Fish

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