Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.
- 1 lb fish fillet of your choice (*)
- 1.5 cups basmati rice
- 1 cup chopped herbs (**)
- 1 green onion finely sliced
- 1 egg whisked
- 1/2 cup flour
- 1 lemon for juice
- salt & pepper
- vegetable oil
Sabzi Polo Culinary Spice Kit
-  Fenugreek leaves
-  Turmeric, cumin, coriander, garlic
Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
In a POT, bring 4 cups of water to a boil.
Add rice and salt to taste.
Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
Add onions, herbs, and Sabzi Polo  spices.
In the same POT, add 1/4 cup of oil.
Add the rice-herb-mix in the form of a cone.
Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.
Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo  spices.
Add salt and pepper to taste.
Place egg and flour each on a PLATE.
Cover all sides of the fish in the egg then in the flour.
In a PAN, heat 1 tbsp oil over medium heat.
Fry fish on both sides until cooked and golden.
(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
- Substitute fish with poultry breast. Cut it lengthwise.
- Optionally, fry the fish without egg and flour.