Rice dish
Sabzi Polo with Fish
سبزیپلو با ماهی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- rice 300 g
- rice herbs 300 g
- fish 600 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Parboil the rice until partly cooked, then drain.
Prepare the meat, herbs, legumes, dried fruit, or other accompanying ingredients separately.
Layer the rice and prepared ingredients in the pot, adding saffron or oil if appropriate.
Cover and steam over low heat until the rice is fluffy and the other ingredients are cooked through.
Gently mix or garnish before serving.
Cook's notes
Avoid overcooking the rice and handle it gently so the grains do not break. A short rest after steaming helps redistribute moisture and improves the final texture.
Background
Sabzi Polo with Fish is strongly associated with Nowruz and the New Year's Eve meal in many Iranian households. Fish and fresh herbs carry connotations of freshness and renewal in this context.
Nutrition
| Energy | 530 kcal |
|---|---|
| Protein | 25 g |
| Fat | 19 g |
| Carbohydrate | 65 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0012 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods