Prepare to embark on a mouthwatering journey through Persian cuisine with this extraordinary Sabzi Polo Ba Mahi Cod recipe that will transport your taste buds straight to the vibrant kitchens of Iran! Imagine a dish where perfectly steamed herbed rice meets golden, flaky cod in a symphony of flavors that will make your dinner guests think you've secretly trained with a master Persian chef. This isn't just a recipe - it's a culinary adventure waiting to unfold in your very own kitchen!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Persian
Serves: 4 servings
Ingredients
- 2 cups basmati rice
- 1/2 cup fresh herbs (dill, parsley, cilantro)
- 4 cod fillets
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Soak the rice in water for about 30 minutes, then drain.
- In a large pot, bring 6 cups of water to a boil. Add the soaked and drained rice to the boiling water along with a generous amount of salt. Cook the rice for about 5-7 minutes, or until it is partially cooked (the grains should still have a bite to them). Drain the rice in a colander and set aside.
- While the rice is cooking, prepare the fresh herbs. Finely chop the dill, parsley, and cilantro. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent and golden, about 5-7 minutes.
- Once the onions are ready, add the partially cooked rice to the skillet with the onions. Gently fold in the chopped herbs, ensuring they are evenly distributed throughout the rice. Season with salt and pepper to taste.
- Cover the skillet with a lid and reduce the heat to low. Allow the rice to steam for about 20-25 minutes, or until fully cooked and fluffy. If desired, you can place a clean kitchen towel between the lid and the skillet to absorb excess moisture.
- While the rice is steaming, prepare the cod fillets. Season both sides of the cod with salt and pepper. In a separate skillet, heat a little olive oil over medium-high heat. Once hot, add the cod fillets and cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
- Once the rice is cooked, fluff it gently with a fork and serve it on a large platter. Top the rice with the sautéed cod fillets. Optionally, garnish with additional fresh herbs for added flavor and presentation.
- Enjoy your Sabzi Polo Ba Mahi Cod with a side of yogurt or a fresh salad for a complete meal!
Tips
- Rice Rinsing is Crucial: Always rinse your basmati rice thoroughly to remove excess starch, ensuring each grain remains separate and fluffy.
- Herb Freshness Matters: Use fresh herbs for the most vibrant flavor. If possible, chop them just before adding to the rice.
- Steaming Technique: The secret to perfect Persian rice is in the steaming. Use a tight-fitting lid and a clean kitchen towel to absorb excess moisture.
- Fish Cooking Tip: Don't overcook the cod. It should be golden brown and flake easily, which typically takes about 4-5 minutes per side.
- Seasoning Balance: Be generous but careful with salt - season in layers to build depth of flavor without overwhelming the delicate fish and herbs.
- Presentation Matters: Serve the cod atop the herbed rice for a stunning visual appeal that matches the incredible taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 65mg
