Sabzi Polo Bah Mahi (Herbed Rice and Fish)

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Sabzi Polo Bah Mahi or herbed rice with fish is traditionally served on “Nowruz” Persian New Year, which coincides with the Spring equinox. Nowruz has been celebrated since the time of Zoroaster, an ancient Iranian prophet who founded Zoroastrianism. Nowruz has also been celebrated by diverse communities for over 3,000 years in Western Asia, Central Asia, the Caucasus, Black Sea, the Balkans & South Asia.

The herbs in this dish represent the arrival of Spring, the fish represents life.

Check out the recipe below and follow along with our video walk through by Hadis Schertzer, RDN and her mom, Ellie, on our Instagram with some tips and extra info about the dish! 

Serving Size: 4 comfortably

For the Rice:

  • 3 Cups of long grain, basmati rice

  • ¼ Cup salt 

  • 12 Cups of cold water

  • A dash of ground saffron powder for the top (optional)

For the Herbs & Fish Portion: 

  • 1 Cup roughly chopped fresh dill  

  • ½ Cup garlic or onion chives

  • 1/2 Cup packed chopped cilantro

  • 1/2 Cup packed chopped parsley

  • 4 Salmon steaks or fillets, drizzled with olive oil, Kosher salt & fresh ground pepper

  • 2 Seville oranges or fresh lemon or lime

Directions: 

Hadis and her mom, Ellie, Making Sabzi Polo Bah Mahi before the New Year.

Hadis and her mom, Ellie, Making Sabzi Polo Bah Mahi before the New Year.

  1. Add 10-12 cups cold water to the stockpot and bring it to a boil over medium high heat

  2. Add ¼ cup salt to the boiling water (most of this salt will be rinsed off later, but it is needed to adequately flavor the rice)

  3. Add 3 cups uncooked rice to a bowl. Fill the bowl with cold water and use your fingertips to move the rice around several times. Drain the water and start with freshwater. Repeat this 1-2 more times.

  4. Add the drained rice to the boiling water. Gently stir with the slotted spatula several times to prevent the grains from sticking together.

  5. Bring the rice to another boil and continue boiling for 7-10 minutes. This time might vary for each brand of rice. To test for readiness, check one grain; it should be soft around the edges and firm in the center.

  6. Drain the rice in a colander and rinse under cold water. Add the prepared herbs & gently toss together to combine.

  7. Rinse and dry the pot. Add the oils and heat over medium heat until very hot but not smoking. Use the slotted spatula to gently transfer the herbed rice back into the pot, sprinkle the top with saffron powder.

  8. Cover the lid with a damkesh (or a kitchen towel) and steam over medium low heat for 45 minutes to 1 hour, or until the steam rises and the tahdig (bottom of the rice) is crispy and golden brown.

  9. Meanwhile take the salmon out of the fridge, lightly drizzle some olive oil in the bottom of a pan large enough to fit 4 steaks in a single layer. Lightly sprinkle the salmon steaks on one side with saffron powder, kosher salt and freshly cracked black pepper. Place the salmon steaks seasoned side down in the pan; drizzle more olive oil on top and lightly season. Cover the pan loosely and leave it out at room temperature.

  10. Preheat your oven to 450F, add salmon and cook for 20-25 minutes

  11. Serve salmon with Sabzi Polo, Kookoo sabzi recipe here

  12. Serve Sabzi Polo with a good squeeze of fresh Seville orange, lemon or lime juice.

If you try this dish out please direct message us a picture on Instagram or tag us @Your_Life_Nutrition !

Recipe adapted from Persianmama.com.

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