SAEDNEWS: This article provides a comprehensive guide to preparing Sabzi Polo ba Mahi, a traditional Persian dish of herbed rice with fish, highlighting its historical significance, ingredients, and step-by-step cooking instructions for a festive Nowruz celebration.
According to SAEDNEWS, Just as Thanksgiving isn't complete without a perfectly roasted turkey, Persian New Year (Nowruz) wouldn't be the same without Sabzi Polo ba Mahi. This traditional dish, consisting of herbed rice served with fish, embodies the essence of Nowruz. You can relish the soft, flaky fish that melts in your mouth and the fragrant herbal rice that pairs perfectly with it. It’s hard to imagine an Iranian household celebrating Nowruz without this delicious meal!
The tale begins at the end of a long winter. A wicked beast impersonated King Solomon and tricked everyone into believing he was the real monarch. He stole Solomon's magical ring, which had the power to control jinn and fairies, and threw it into a river to hide it from view.
Distraught without his ring, Solomon decided to go fishing to provide for himself. To his surprise, after he caught a fish and opened it, he found his ring inside! This happy ending highlights the message of recovery and joy, which is why Iranians serve Sabzi Polo ba Mahi—to find happiness and invite blessings into their new year.
Now that you know the story, let’s dive into the ingredients needed to make this wonderful dish.
The primary ingredient for preparing Sabzi Polo ba Mahi is, of course, the fish. Depending on where you’re cooking, you can choose different varieties based on your preference.
- Fish from Southern Iran: Shir (mackerel) is a popular choice with a deliciously soft texture. When preparing, clean and wash the fish, then apply a generous amount of salt on both sides. Let it rest for about 30 minutes, rinse in cold water for about 10 minutes to extract excess salt, and then dry it. Before cooking, sprinkle turmeric over the fish.
- Fish from Northern Iran: The commonly used fish is Mahi Sefid (Caspian kutum), which is tender and flavorful. Again, clean the fish and then salt it and add turmeric before cooking. If you can't find Mahi Sefid or Shir, trout or salmon can be good substitutes.
- Mahi Doodi (Smoked Fish): Adding smoked fish to your dish can elevate the flavor profile significantly. If you're unable to prepare it at home using traditional smoking methods with rice straw, you can find Persian smoked fish in Iranian stores worldwide. Just a small amount can make a big difference in your dish!
Herbs are crucial for lending that delightful aroma to Sabzi Polo. Some common herbs used include:
- Parsley
- Dill
- Coriander
- Leek
- Fenugreek (optional)
Many people choose to use a mix of fresh and dried herbs. Herbs also balance the cold temperament of rice and fish, keeping the dish aligned with traditional Persian medicine.
Rice is another key component of Sabzi Polo ba Mahi. In Persian cuisine, we have two main styles of rice preparation: Polo and Chelo. For this dish, Polo is the preferred method, as it results in fluffy, aromatic rice.
For best results, use high-quality Persian rice, such as Basmati, which is common in northern Iran. Avoid Asian rice varieties, as they have a different texture and do not provide the same result.
With the ingredients at hand, let’s get cooking! Follow these steps for a delicious and authentic Sabzi Polo ba Mahi.
- 4 fish fillets (your choice)
- 1 smoked fish fillet (optional)
- 500 g Basmati rice
- 1 large red onion
- ½ cup chopped parsley
- ½ cup chopped dill
- ½ cup chopped coriander
- ½ cup chopped leek
- ¼ cup chopped fenugreek (optional)
- 4 teaspoons brewed saffron
- 5 tablespoons vegetable oil
- 1 lime
- Salt and pepper to taste
1. Cooking the Rice: Start by boiling water in a pot. Add salt and the soaked rice. Cook for about 10 minutes, or until the rice is getting soft and some grains float to the top. Once ready, strain the rice.
2. Mixing the Herbs: Combine the chopped herbs with the rinsed rice. Return the pot to heat, add oil, and layer the rice back in. Pour ½ cup of brewed saffron on top. Cover the pot with a lid and let it steam until the excess water evaporates. If using smoked fish, place it on top of the rice, using a damkoni (a piece of fabric on the lid) to trap the steam. Let it cook for about 30 minutes.
Note: Adding smoked fish is optional. You can also mix the herbs directly into the rice in a rice cooker, where the cooking process takes about the same time and results in a fantastic Tahdig (crispy rice crust).
There are a few methods for preparing the fish, but frying it is the most popular.
1. Crispy Skin: Heat a pan and add enough oil for frying. Once hot, place the dried fish fillets on the skin side. Season with salt, pepper, and turmeric. Cook for about five minutes on this side, adjusting time based on fillet thickness to avoid dryness.
2. Turning the Fillet: For extra flavor, slice the lime and onion and add them to the pan now. If preferred, add a tablespoon of lime juice instead. Cook the other side of the fish for an additional five minutes.
Once both the rice and fish are ready, it’s time to serve. Arrange the Sabzi Polo ba Mahi on a platter and serve with traditional sides like pickled garlic, which enhances the dish's flavor. Authentic Iranian pickled garlic is aged for six to seven years, making its taste truly exceptional. If you can’t find the perfect pickled garlic, a six-month-aged version will suffice, even if the flavor isn’t quite the same.
And there you have it, the authentic way to make Sabzi Polo ba Mahi for Nowruz! This traditional dish is not only a treat for the taste buds but a beautiful way to celebrate the arrival of spring and the joys of the new year. Enjoy your culinary adventure and wish everyone a happy, prosperous Nowruz!
