Sabzi Polo ba Mahi (سبزی پلو با ماهی) — Persian Herbed Rice with Crispy Fish

• 400 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for boiling the rice)
• 18 gSea salt (about 3 tsp, divided)
• 60 gFresh dill (finely chopped)
• 60 gFresh parsley (finely chopped)
• 40 gFresh cilantro (finely chopped)
• 20 gFresh fenugreek leaves (finely chopped; remove tough stems)
• 80 gGarlic stalks (thinly sliced; green garlic or garlic chives work similarly)
• 75 mlOlive oil (5 tbsp, divided)
• 0.2 gSaffron threads (about 1/4 tsp)
• 30 mlHot water (to bloom saffron)
• 600 gSea bass fillets (or other firm white fish) (skin-on or skinless, pin bones removed)
• 30 mlLemon juice (2 tbsp, freshly squeezed)
• 12 gGarlic (3 cloves, finely grated)
• 2 tspGround turmeric (for color and warmth)
• 1 tspBlack pepper (freshly ground)
• 30 gAll-purpose flour (about 1/4 cup, for a light crust)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well. Cover the rice with cold water and dissolve 10 g of the salt into it, then soak for 20 minutes to help the grains cook long and separate.

2. 2

   Finely chop the dill, parsley, cilantro, fenugreek leaves, and slice the garlic stalks; keep them mixed in a large bowl. Bloom the saffron by crushing the threads and stirring them into 30 ml hot water, then set it aside to deepen in color and aroma.

3. 3

   Bring 2500 ml water to a rolling boil in a large pot and stir in the remaining 8 g salt. Add the soaked, drained rice and boil for 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center.

4. 4

   Drain the parboiled rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and remove excess surface starch. Let it drain for 2 minutes so the rice doesn’t steam itself into clumps.

5. 5

   Return the pot to medium heat and add 45 ml olive oil. Add 2 tbsp of the drained rice to the oil and spread it into a thin layer; this helps prevent sticking and encourages a crisp base.

6. 6

   Layer the rice and herbs: add a third of the rice, then scatter a third of the herb mixture over it, repeating until everything is used. Drizzle the bloomed saffron water over the top, then use the handle of a spoon to poke 5–6 steam holes down to the bottom so the rice steams evenly.

7. 7

   Wrap the lid with a clean kitchen towel and cover the pot tightly to trap steam without dripping condensation back onto the rice. Cook on medium heat for 10 minutes to build steam, then reduce to low and steam for 40 minutes until the herbs perfume the rice and a crisp tahdig forms.

8. 8

   While the rice steams, pat the fish fillets very dry with paper towels so they sear instead of steaming. Mix lemon juice, grated garlic, turmeric, black pepper, and 3 g salt, then rub the mixture over both sides of the fish and rest for 15 minutes.

9. 9

   Lightly dust the fish with the flour, shaking off any excess so the coating stays thin and crisp. Heat 30 ml olive oil in a wide skillet over medium-high heat until shimmering, then pan-fry the fish 3–4 minutes per side (depending on thickness) until deeply golden and just cooked through.

10. 10

    Rest the fish for 2 minutes so the juices settle and the crust stays crisp. Fluff the sabzi polo gently with a fork, lifting from the sides to keep the grains intact, then serve with the fish and pieces of tahdig from the bottom.