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Mahi doodi with sabzi polo
Sabzi polo ba mahi doodi (سبزی پلو با ماهی دودی): Nowruz smoked fish with herb rice
On the first day of the Persian new year, from Rasht to Tehran, the classic lunch is sabzi polo, a green herb rice, with fish, and on the Caspian side that fish is often golden hot-smoked white fish (mahi doodi). Fresh herbs stand for spring and the fish for life, so the plate is full of meaning as well as flavour. Most cooks buy the smoked fish ready made and simply warm it with a little garlic and saffron butter, which is what this recipe does; the rice is steamed with dill, parsley, coriander and chives until it forms a crisp tahdig. Hot-smoked fish is already cooked; heat it until piping hot, at least 70 °C in the middle. A common mistake is warming the fish dry in a hot oven, which makes it tough and salty; wrap it with a splash of water so it steams. Chef's tip: soak the smoked fish in warm water for 10 minutes first to draw out some of the salt.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the sabzi polo
- 14 oz basmati ricerinsed until the water runs clear, soaked 1 hour
- 2 tbsp saltfor the boiling water
- 7 oz mixed fresh herbs (dill, parsley, coriander, chives)finely chopped
- 1 tsp dried fenugreek leaves (optional)
- 4 tbsp sunflower oil
- 1 ⅜ oz buttermelted
- ¼ tsp saffron threadsground and steeped in 3 tbsp hot water
For the fish
- 1 ⅓ lb hot-smoked white fish, trout or mackerelwhole or large fillets
- 2 cloves garlicthinly sliced
- 3 tbsp water
To serve
- 1 bitter orange or lemoncut into wedges
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Method
0/7 doneStep 1: Bring a large pot of water to a rolling boil with the 2 tbsp salt. Drain the 14 oz basmati rice and add it; boil for 5–7 minutes until the grains are soft outside but still have a firm white core when bitten.
10 minStep 2: Drain the rice in a sieve and rinse briefly with lukewarm water. Gently mix it with the 7 oz mixed fresh herbs (dill, parsley, coriander, chives) and 1 tsp dried fenugreek leaves.
3 minStep 3: Heat the 4 tbsp sunflower oil in a non-stick pot over a medium heat. Scatter a thin layer of the herb rice over the base, then pile the rest on top in a cone. Poke 5 holes down to the bottom with the handle of a spoon.
4 minStep 4: Drizzle over half the ⅔ oz butter. Wrap the lid in a clean tea towel, cover tightly and cook over a medium heat for 8 minutes until you hear sizzling, then turn to low and steam for 40 minutes. The rice is ready when the grains are long and fluffy and the base has a golden crust.
48 minStep 5: Meanwhile soak the 1 ⅓ lb hot-smoked white fish, trout or mackerel in warm water for 10 minutes, then drain and pat dry. Heat the oven to 325°F (275°F fan).
10 minStep 6: Lay the fish on a sheet of foil, scatter over the 2 cloves garlic, drizzle with the rest of the ⅔ oz butter and half the ⅛ tsp saffron threads water, add the 3 tbsp water and close the foil into a loose parcel. Warm for 15–20 minutes until piping hot in the thickest part (at least 158°F).
18 minStep 7: Mix a cup of rice with the rest of the ⅛ tsp saffron threads water. Spoon the herb rice onto a platter, top with the saffron rice, and serve the tahdig in pieces alongside. Serve the fish next to it with the 1 bitter orange or lemon wedges.
5 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 38 g
- Carbs
- 80 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mahi doodi with sabzi polo take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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