Sabzi Polo ba Mahi (Mixed herb rice with fish)

Sabzi Polo Mahi is traditionally served on New Year’s Eve or as the first meal of the Persian New Year. The fresh herbs in this dish symbolize rebirth and renewal, reflecting the arrival of spring during Nowruz.

Rice is a staple in Iranian cuisine and often serves as the centerpiece of many meals. However, after trying Sabzi Polow Mahi, many other rice dishes may seem rather simple by comparison, as the fresh herbs elevate this dish to something truly special.

This classic Persian mixed rice is made with basmati rice, steamed together with an array of chopped fresh herbs, and typically served with fish. The name Sabzi Polow Mahi translates to “herb rice with fish.”

While Sabzi Polow Mahi is a beloved New Year dish in Iran today, historically, with limited transportation and access to fish, only those living near bodies of water could enjoy it. People in other regions often prepared alternative dishes based on locally available ingredients. Some of these dishes still feature prominently during Nowruz celebrations, including Kuku Sabzi, Ash Reshteh, Dolmeh Mo, Reshteh Polow, and Baghali Polow, with fresh herbs playing an important role in many of them.

How to cook Sabzi Polo

1. The first step in this recipe is to prepare the herbs by cleaning, washing, drying and finely chopping them by hand. This method helps the rice absorb more flavour and colour from the herbs.

The traditional herbs used in this dish are chives, coriander, parsley, and dill. It’s crucial to maintain a good ratio of herbs to rice—use at least one cup of chopped herbs for every cup of rice.

• You can use either fresh or dried herbs, or even a combination of both.

• For extra depth of flavor, consider adding fresh garlic, steamed along with the herbs.

2. Next, prepare the rice. Follow the same process you would for any other Persian rice dish. Cook the rice in boiling salted water until the grains are soft on the outside but still firm in the center. Once done, drain the rice in a colander and rinse it under cold water to remove excess starch.

3. Return the pot to the heat and add some oil. Layer the bottom of the pot with your choice of Tahdig. I’ve used potato, but you can also use flatbread. For this dish, lettuce leaves are a popular choice of Tahdig.

4. Using a large spatula, place a thin layer of rice in the pot and sprinkle a generous amount of mixed herbs over it. Continue layering the rice and herbs, making sure to end with a layer of rice on top. Alternatively, you can mix the rice and herbs in the colander and add them all at once to the pot over the Tahdig. To ensure proper steaming, create 4-5 holes in the rice using the bottom of the spatula.

5. Pour some water around the edges of the rice and drizzle bloomed saffron over the top. Cover the pot with a clean kitchen towel and place the lid on top. Steam for 45 minutes, or until the steam rises, the rice is fluffy, and the Tahdig is crispy and golden.

• Wrapping the pot lid in a kitchen towel is essential for any Persian rice recipe. The towel will absorb excess moisture and steam, ensuring the rice stays fluffy.

• For the steaming process, start with medium-high heat for the first 8 - 10 minutes, then reduce the heat to low for the remainder of the cooking time.

It is customary to serve Sabzi Polow with fish; however, you can also pair it with other proteins like chicken or lamb. Sabzi Polow can be made with various types of fish, such as salmon, sea bass, or sea bream. The fish can be smoked, grilled, baked, or fried, but since the rice is the star of the dish, it’s important to keep the fish simple and not overwhelm it with too many strong flavors.

For my version, I used sea bream, seasoned with a blend of cumin, coriander, turmeric, and garlic powder, then fried in a small amount of oil.

To serve, remove the pot’s lid and place a large serving platter over the pot. Hold both the platter and pot handles, flip the pot, and carefully invert the rice onto the platter.

It’s common in Iran to serve Sabzi Polow Mahi with sides like bergamot oranges (Naarenj) and pickled garlic, which are considered essential accompaniments.

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Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 4 people

Ingredients:

1/2 cup of chopped parsley

1/2  cup of chopped dill

1/2 cup of chopped chives

1/2 cup of chopped coriander 

2 1/2 cups of long grain rice

Vegetable oil

Grind saffron dissolved in water

Method:

1. Clean, wash, dry, and finely chop the herbs, then mix them together in a large bowl.

2. Par-cook the basmati rice in boiling salty water until the grains are soft on the outside but still firm in the center. Once done, drain the rice in a colander and rinse it under cold water

3. Choose your preferred type of Tahdig for the bottom crust. Add vegetable oil to the pot and lay down the Tahdig (I used potato slices, but you can use flatbread or lettuce leaves).

4. Using a large spatula, add the rice to the pot, creating layers of rice and herbs. Continue layering until all the rice and herbs are added.

5. Using the bottom of the spatula, make 4-5 holes in the rice to allow the steam to escape.

6. Pour some water around the edges of the rice and drizzle bloomed saffron over the pot. Cover the pot and cook on medium-high heat for 7-10 minutes until the rice starts steaming. Then, reduce the heat to medium-low and steam the rice for another 30 minutes.

7. Once the rice is fully cooked, remove the lid and place a platter that is at least 5 cm (2 inches) wider than the pot over the top. Carefully flip the pot onto the platter, inverting the rice.

8. Brush a little oil over the crunchy, golden Tahdig and serve it alongside your fish.