Sabzi Polo ba Mahi 😋 Sabzi polo is one of the most delicious Persian pilafs, made with rice and a mix of fresh aromatic herbs. It pairs beautifully with fried or oven-baked fish. Ingredients (serves 3–4) For the fish: 6 branzino fillets 1 large onion 1 lemon 2 tablespoons bloomed saffron 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon ginger powder 1 tablespoon turmeric 6 tablespoons flour For the rice: 2–3 cups rice 1 tablespoon salt Aromatic herbs (parsley, cilantro, dill, chives or spring onions - one bunch of each) 2 tablespoons bloomed saffron A few tablespoons of oil Optional side dish: 12 small potatoes (3–4 per person) 1 tablespoon salt Olive oil Black pepper Instructions: 1. Marinate the fish: Grate the onion and squeeze out its juice (you’ll use only the juice, not the pulp). In a bowl, mix the onion juice, lemon juice, bloomed saffron, salt, black pepper, garlic powder, and ginger powder. Add the fish fillets and coat them well in the marinade. Cover and refrigerate while you prepare the rice. 2. Prepare the Sabzi Polo: Wash the rice 3 times, then soak it in water with 1 tablespoon of salt for about an hour. To prepare the herb, remove the leaves of the herbs from their stems and soak them in cold water for about 10 minutes. Drain and repeat this process until there’s no dirt or sand left. Chop the herbs finely and set aside. Bring a large pot of water to a boil, add the rice, and cook until it’s about 80% done. Add the chopped herbs, stir gently to mix, then drain the rice and herbs together. In the same pot, add some oil and a bit of bloomed saffron to the bottom (for a golden tahdig). Spoon in the rice-herb mixture, cover, and steam on low heat for about 45 minutes. 3. Fry the fish: In a shallow plate, mix turmeric and flour together. Remove the fillets from the marinade and coat them lightly in the flour mixture, shaking off any excess. Heat olive oil in a large pan over medium heat. Fry the fish fillets, flesh side down first, then skin side, until both sides are golden and crispy. 4. Optional potato side: Boil the small potatoes (with skin on) in salted water until tender but not mushy. Drain and cut them in half. Pan-fry the potatoes in olive oil with a little black pepper until both sides are golden. Set aside. 5. Serve: Serve Sabzi Polo with the crispy fish, optionally with Kookoo Sabzi, pickled garlic, and fresh lime or sour orange on the side. Noosh-e jaan! 😋 #persiancuisine #persianfood #persianrecipes #sabzipolo #breadedfish - @persian_maman