Sabzi Polo
Sabzi Polo is a Persian New Year favourite made with layers of fresh herbs, fluffy Tilda Grand Extra Long Basmati Rice, and crispy sea bass. This aromatic dish is steamed to perfection and served with saffron-tinted rice and citrus. A beautiful centrepiece for any occasion.
- 61 - 90 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- For the rice
- 400g Tilda Grand Extra Long Basmati (2 cups)
- 30g/1oz fresh parsley (about half a bunch)
- 30g/1oz fresh dill (about half a bunch)
- 30g/1oz fresh chives (about half a bunch)
- 30g/1oz fresh coriander (about half a bunch)
- 2 tbsp dried fenugreek (if fresh fenugreek is available to you, you can use 15g/0.5oz fresh fenugreek instead)
- 10 cloves garlic (about 1 bulb)
- 3 tbsp vegetable oil
- 1/4 tsp saffron
- 2 tbsp salt
- 2 ice cubes
- A couple of lettuce leaves for lettuce tahdig (optional)
- For the fish
- 2 whole large sea bass or 4 small ones (approx. 1 kg / 2.2 lbs together)
- If you prefer, you could use 4 sea bass fillets
- 5 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp garlic powder or granules
- Salt to taste
How to make Sabzi Polo
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Wash herbs 2 hrs ahead and allow to dry. Bloom saffron in a glass with ice cubes.
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Clean and score fish, season with spices, and refrigerate.
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Chop herbs and garlic; mix together.
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Wash and parboil rice for 5 mins, drain, and rinse.
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In a non-stick pot, layer oil, optional lettuce leaves, rice, and herb mix. Repeat layers.
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Steam with towel-lined lid for 50–60 mins.
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Fry seasoned fish until golden and crispy.
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Flip rice onto a plate, remove tahdig. Mix saffron with some rice and place on top.
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Serve rice with fish, citrus, and pickles. Shred fish and mix into rice for full flavour.
