Sabzi Polo ba Mahi

Herbed rice

• 3 cups basmati rice, rinsed and soaked (see the chelow recipe)
• 2 bunches fresh dill
• 2 bunches flat-leaf parsley
• 1 bunch cilantro
• 1 bunch garlic chives or scallion greens
• 4 cloves garlic, minced (or 1 head of green garlic)
• ¼ tsp ground saffron, bloomed in 3 tbsp hot water
• 3 tbsp butter
• 4 tbsp oil, for the tahdig

Fish

• 800 g firm white fish fillets, skin on if possible (1.8 lb)
• 3 tbsp flour
• 1 tsp ground turmeric
• 1 tsp salt
• ½ tsp black pepper
• oil for frying, and lime or Seville orange wedges to serve

Instructions

1. Wash and dry the herbs thoroughly, then chop them finely. You want about 4 packed cups.
2. Parboil the soaked rice as for chelow, drain, and rinse briefly. Toss the rice with the chopped herbs and garlic in a large bowl.
3. Oil the pot for tahdig, spoon in the herbed rice in a mound, poke steam holes, and cook on medium-high heat for 8 to 10 minutes.
4. Dot with butter, cover with a towel-wrapped lid and steam on the lowest heat for 45 to 50 minutes.
5. While the rice steams, pat the fish dry, season with salt and pepper, and dredge lightly in flour mixed with the turmeric.
6. Fry the fish in hot oil, skin side first, for 3 to 4 minutes per side until golden and just cooked through.
7. Mix a few spoonfuls of rice with the saffron water. Serve the herbed rice topped with the saffron rice, with the fish, the tahdig, and lime or Seville orange wedges to squeeze over.