Baliq Plov (Balıq plov) — Azerbaijani Fish with Saffron Rice and Herbs

• 450 gbasmati rice (rinsed until water runs mostly clear)
• 18 gfine sea salt (for boiling water and seasoning)
• 0.25 tspsaffron threads (crushed)
• 60 mlhot water (for blooming saffron)
• 90 gunsalted butter (melted)
• 30 mlvegetable oil (helps prevent scorching)
• 120 gplain yogurt (full-fat preferred)
• 1egg yolk (for a crisp, cohesive crust)
• 15 gall-purpose flour (about 2 tbsp)
• 30 gfresh dill (finely chopped)
• 20 gfresh cilantro (finely chopped)
• 20 gfresh parsley (finely chopped)
• 60 ggreen onion (thinly sliced)
• 900 gwhite fish fillets (sturgeon, cod, or haddock; skinless and boneless)
• 30 mllemon juice (freshly squeezed)
• 12 ggarlic (3 cloves, finely grated)
• 1 tspground turmeric (for color and warmth)
• 0.5 tspground black pepper
• 1lemon (cut into wedges)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 60 ml hot water. Let it stand for at least 10 minutes so the color and aroma fully release.

2. 2

   Rinse the basmati rice in several changes of water until it runs mostly clear, then drain well. Bring a large pot of water to a rolling boil and dissolve 12 g of the salt in it before adding the rice.

3. 3

   Boil the rice briskly for 6–8 minutes, stirring once or twice, until the grains are elongated but still firm in the center. Drain immediately and rinse quickly with 250 ml warm water to stop the cooking while keeping the grains separate.

4. 4

   Make the tahdig base by whisking the yogurt, egg yolk, flour, and 2 tbsp (30 ml) of the melted butter until smooth. This mixture forms a crisp, golden crust and helps the rice release cleanly from the pot.

5. 5

   Set a heavy pot over medium heat and add the vegetable oil plus the remaining melted butter. Spread the yogurt mixture evenly over the bottom of the pot, then spoon in about 2 cups of the parboiled rice to cover it in an even layer.

6. 6

   Mix the chopped dill, cilantro, parsley, and green onion with the remaining rice in a bowl so the herbs distribute evenly. Layer the herbed rice into the pot in a gentle mound, then poke 5–6 steam holes down to the bottom with the handle of a spoon.

7. 7

   Drizzle the bloomed saffron water over the top of the rice, concentrating it in streaks for a marbled look. Wrap the lid in a clean kitchen towel, cover the pot, and steam on low heat for 40–45 minutes until the rice is fully tender and aromatic.

8. 8

   While the rice steams, portion the fish into 6 equal pieces and pat them very dry with paper towels. Combine lemon juice, grated garlic, turmeric, black pepper, and 6 g salt, then rub the mixture over all sides and rest the fish for 10 minutes.

9. 9

   Heat 30 ml vegetable oil in a skillet over medium-high heat until shimmering. Sear the fish for 3–4 minutes per side, adjusting to thickness, until just cooked through and lightly golden; transfer to a warm plate and rest 5 minutes so the juices settle.

10. 10

    To serve, gently fluff the rice and lift out saffron-streaked portions onto a platter without breaking the grains. Invert the pot onto a plate to release the tahdig, then break it into pieces and arrange with the fish and lemon wedges for a traditional presentation.