Sabzi Polo Ba Mahi is a celebrated Persian dish consisting of herb-infused rice (sabzi polo) served alongside tender, well-marinated fish (mahi).
Traditionally prepared and enjoyed during Nowruz (the Persian New Year) and festive family gatherings, this dish brings together fragrant herbs, savory rice, and crispy-skinned salmon for an unforgettable dining experience.
Recipe Overview
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Servings: 2
- Cuisine: Persian
- Course: Main Course
Ingredient:
| Category / Ingredient | Amount (Imperial – Pounds/Ounces) | Amount (Metric – Grams/ML) |
|---|---|---|
| Basmati Rice | 14 oz (approx. 0.9 lbs) | 400 g |
| Fresh Aromatic Herbs (dill, cilantro, parsley, leeks, garlic chives) | 1.1 lbs | 500 g |
| Fresh Garlic (minced) | 2 cloves | 10 g |
| Brewed Saffron | 2 tbsp | 30 ml |
| Butter or Vegetable Oil | 2–3 tbsp | 30–45 g/ml |
| Lavash Bread (for Tahdig) | 1 sheet | 1 sheet |
| Salt (for soaking rice) | 2 tsp | 10 g |
| Salmon Fillets | 0.9 to 1.1 lbs | 400–500 g |
| Medium Onion (sliced) | 1 pc (approx. 5 oz) | 150 g |
| Fresh Lemon Juice | 1 tbsp | 15 ml |
| Turmeric & Garlic Powder | 1/2 tsp each | 2.5 g each |
| Vegetable Oil (for pan-frying) | 2 tbsp | 30 ml |
| Salt & Black Pepper | To taste | To taste |
| Fresh Lime Wedges | For garnish | For garnish |
Instructions
Step 1: Marinate the Salmon
Rinse the salmon fillets and pat them thoroughly dry with paper towels.
In a mixing bowl, combine the sliced onions, lemon juice, turmeric, garlic powder, salt, and black pepper.
Coat the salmon fillets evenly with the marinade. Cover the bowl and let the fish rest in the refrigerator for at least 1 hour to absorb the flavors.
Step 2: Prepare and Soak the Rice
Rinse the basmati rice in lukewarm water several times until the water runs clear.
Soak the cleaned rice in a bowl of lukewarm water mixed with 2 teaspoons of salt for at least 3 hours.
Step 3: Parboil the Rice
Bring a large pot of water to a rolling boil over medium-high heat.
Drain the soaking water from the rice and gently pour the rice into the boiling water.
Cook the rice for a few minutes until the grains are slightly soft on the outside but still firm in the center (al dente).
Pour the rice into a colander to drain completely, then rinse briefly with lukewarm water.
Step 4: Assemble the Layered Rice (Tahdig & Steaming)
Wash and dry the cooking pot thoroughly. Place it over medium heat, add a tablespoon of butter, 2 tablespoons of water, and a splash of brewed saffron. Let it heat up.
Place a layer of lavash bread at the bottom of the pot to create the Tahdig.
Add a 2–3 cm layer of the drained basmati rice over the bread, followed by a generous layer of the chopped fresh herbs and a pinch of minced garlic. Gently mix them with a fork.
Repeat the layers (rice, herbs, and garlic) until all ingredients are used, shaping the contents into a gentle mound.
In a small bowl, mix a little warm water with melted butter (or oil) and drizzle it over the top of the rice. Pour the remaining brewed saffron on the very top layer.
Wrap the lid of the pot in a clean kitchen towel (to trap the steam) and cover tightly. Cook over medium-high heat for 5 minutes until steam rises, then reduce the heat to low and let it steam undisturbed for 35–40 minutes.
Step 5: Pan-Fry the Salmon
While the rice is steaming, remove the salmon fillets from the marinade and shake off excess onions.
Place a skillet over medium heat and add a thin layer of vegetable oil.
Once hot, place the salmon fillets in the pan (skin-side down first, if using skin-on). Cook for 4 to 6 minutes per side, depending on thickness, until golden brown and the flesh flakes easily with a fork.
Remove the salmon from the pan and let it rest on a paper towel or slotted turner to drain excess oil.
Step 6: Serve and Enjoy
Once the steaming time is complete, turn off the heat. Let the pot sit for 5 minutes.
Gently scoop the fragrant herb rice onto a serving platter, ensuring the green herbs and rice are well distributed.
Carefully loosen and remove the golden, crispy lavash tahdig from the bottom of the pot to serve alongside.
Arrange the pan-fried salmon fillets next to the sabzi polo, garnish with fresh lime wedges, and serve hot.
Traditionally, Sabzi Polo Ba Mahi is served with fresh herbs (Sabzi Khordan), garlic pickles (Sir Torshi), or a classic bowl of Persian Shirazi Salad.
Pair this aromatic fish and herb rice with a refreshing glass of homemade Persian Doogh (Mint Yogurt Drink) to balance the rich flavors of the fried salmon.
Pro Tips for Success
- Herb Ratio: Dill should make up a prominent portion of the mixed herbs, as its distinct aroma defines classic sabzi polo.
- Rice Texture: Do not overcook the rice during the boiling stage; undercooking it slightly prevents it from becoming mushy while steaming in the pot.
- Fish Options: While salmon provides a rich flavor and beautiful presentation, traditional whitefish or sea bass can also be used as authentic alternatives.
FAQ
1. Can I use salmon instead of traditional Persian fish?
Yes. While whitefish like white pomfret or whitefish is traditional, salmon works exceptionally well because its rich flavor and moist texture pair perfectly with herb-infused rice and saffron.
2. How can I prevent the rice from getting soggy?
Ensure your chopped herbs are completely dry before mixing them into the rice, and do not skip parboiling the rice so it retains a firm core before steaming.
3. How do I achieve a crispy tahdig?
Using lavash bread at the bottom of a hot, buttered pot—along with proper low-heat steaming—creates a crisp, golden crust without burning.
4. How long should I marinate the fish?
Marinating the salmon for 30 to 60 minutes in lemon juice, onions, and spices is ideal for neutralizing any fishy odor and infusing savory depth.
Hi
Thanks for your perfect recipe
I have question…Can we use another type of fish instead of salmon?
hi my dear justina,yes you can use any type of fish that you like for making sabzi polo ba mahi