Sabzi polo ba mahi pairs herb rice with fish and is commonly prepared for Nowruz, the Persian New Year. This version uses basmati rice, fresh herbs and pan-fried white fish.
This recipe uses four fish fillets, one per serving. The rice needs two cooking stages: parboiling, followed by covered steaming with the herbs. Start the rice first and fry the fish near the end so both can be served hot.
Contents
Ingredients:
- White fish, such as sea bass or cod: 4 fillets of similar thickness
- Basmati rice – 2 cups
- Fresh dill, finely chopped – 1 cup
- Fresh parsley, finely chopped – 1 cup
- Fresh cilantro, finely chopped – 1 cup
- Garlic cloves, minced – 2
- Ground saffron: ¼ teaspoon, steeped in 2 tablespoons hot water
- Lemon, sliced – 1
- Turmeric powder – 1 teaspoon
- All-purpose flour – for dusting fish
- Vegetable oil: 3 tablespoons for the rice, plus enough for a shallow layer in the frying pan
- Salt and pepper to taste
Instructions:
Cook the Rice
Wash the herbs, dry them well and chop finely. Rinse the rice until the water runs clearer. Bring a large pot of salted water to the boil, add the rice and begin testing a grain after about 5 minutes. Drain when the outside is tender but the centre still offers resistance; the rice will finish cooking by steaming.
Layer the Dish
After draining the rice, coat the base of a heavy pot with the 3 tablespoons of oil. Gently combine the rice and herbs, then spoon them into the pot in a loose mound. Drizzle over the saffron water. Cover with a tight-fitting lid wrapped in a clean kitchen cloth, keeping the cloth clear of the burner. Steam over medium-low heat for about 45–60 minutes, until the grains are tender and steam rises from the rice.
Prepare the Fish
Pat the fish dry and check for pin bones. Season with salt, pepper, turmeric and the minced garlic, then refrigerate while the rice steams. Dust lightly with flour just before frying, shaking off any excess.
Fry the Fish
When the rice is nearly ready, heat a shallow layer of oil in a frying pan over medium heat. Add the fish without crowding the pan and turn carefully once the underside has browned. Cook until the thickest part reaches 63°C (145°F) on a food thermometer. Thicker fillets take longer. Check the centre with the thermometer once the coating is golden.
Assemble and Serve
Gently fluff the steamed rice and transfer it to a serving platter without scraping any browned base into the grains. Serve the fish alongside or on top, with the lemon slices. If a golden crust (tahdig) has formed at the bottom of the pot, lift it out separately and serve it alongside the rice.
Tips:
Rice Preparation
Parboiling and steaming do different jobs. Drain while the grains still have a firm centre, handle them gently when adding herbs, and keep the lid closed during steaming. Cook the fish near the end of this stage.
Fish handling: Keep raw fish refrigerated. If using frozen fillets, thaw them overnight in the refrigerator before you start the rice. Use separate utensils for raw fish and the cooked rice, or wash them thoroughly between tasks.
Saffron: The measured quantity is ground saffron, not a teaspoon of the diluted infusion. Its steeping water is added to the rice during the steaming stage.
Cultural Insight
Homa’s Persian Mama recipe describes sabzi polo ba mahi as a Nowruz favourite and includes dill, parsley, coriander and garlic chives. Herb combinations and fish preparations vary. The combination here retains the original article’s three herbs and pan-fried fillets; it is one version of the dish.
Sources and Method
For the herb-rice steaming method and Nowruz context, see Homa (2017), Sabzi Polo ba Mahi, Persian Mama. Tilda’s Sabzi Polo recipe provides a comparison using sea bass and measured saffron. This page retains its own herb mixture and pan-fried fish rather than reproducing either recipe in full. For cooking temperature and handling, see FoodSafety.gov’s minimum-temperature chart and the FDA’s seafood guidance. Consulted on 2 November 2026.
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