Complete this meal with a side salad or a yogurt spinach dip (Borani Esfanaj), to add a tang to every bite! With an impressive traffic light profile, there's room for a little indulgence — after all, it is Navroz!
Sabzi Polo (herbed rice):
150 g sella basmati rice
750 ml water
2 tsp salt
50 g coriander, finely chopped
50 g dill, finely chopped
2 spring onions, finely chopped
1 medium leek, finely chopped
1 tbsp olive oil
1 tsp saffron
3 medium sea bass, filleted
1 lemon, juiced
½ tsp saffron
½ tsp salt
What does this chart mean?
- Saturated fat1.0g
- Trans fat0.0g
- Sugars (Total)0.8g
- Vitamin C20.0mg
- Vitamin D3.9mcg
- Vitamin B120.2mcg
- Rinse the rice until the water runs clear. Soak the rice in clean water and set aside for 20 - 30 minutes.
- Cut each fillet of fish into two pieces. Gently rinse in water and pat dry with a paper towel.
- Crush the saffron and mix with one tablespoon of warm water. In a shallow dish, combine the lemon juice, saffron and half a teaspoon of salt. Apply the mixture onto both sides of the fish. Set aside to marinate.
- Lightly crush the remaining saffron with 2 tablespoons of warm water and set aside, to use for the rice.
- Place the water in a saucepan, add the remaining salt and bring to boil. Drain the water from the soaked rice and add to the saucepan. Bring to a boil, reduce to a low heat and cook for 15 minutes.
- Once cooked, drain the rice into a colander. Layer the rice and herbs back into the saucepan, finishing with a layer of rice on the top.
- Drizzle the saffron mixture on top of the rice.
- Take 1 tablespoon of the oil and pour around the sides of the saucepan to prevent the rice from sticking. Cover and cook on a very low heat for 10 minutes until the rice has steamed and is completely cooked through.
- While the rice is steaming, cook the fish. Place a non-stick frying pan and heat with a little of the remaining olive oil. Fry the fish fillets in small batches over a medium heat for 2 minutes on each side, or until cooked through.