Skip to content

Fish, Maghreb and Middle East

Sabzi polo ba mahi (Persian herb rice with fish)

Sabzi polo ba mahi is a Persian dish for 4 people that pairs basmati rice studded with fresh herbs with a pan fried cod fillet seasoned with turmeric. It takes 55 minutes to make, has a medium difficulty level, and costs about €4.00 per person. Success depends on chopping the herbs very finely so they color every grain of rice, and on the golden crust that forms at the bottom of the pot.

Iran's New Year dish, a green herb rice with a fillet of fish pan fried in turmeric, sabzi polo ba mahi.

Sabzi polo ba mahi (Persian herb rice with fish)
Total time
55 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Spring
The kids
They generally like it

Sabzi polo ba mahi starts with color, that deep green the rice takes on once it's tossed with finely chopped parsley, cilantro, dill, and chives. The rice stays light and fluffy, while the fish adds contrast, tender flesh under a thin golden crust colored with turmeric. Fresh herbs give this dish a fragrance that sets it apart from any ordinary rice side.

This dish is traditionally served at the Persian New Year, but there's no reason not to cook it on a spring Sunday, once bunches of fresh herbs start showing up at the market. It takes a bit of organization, between chopping the herbs and steaming the rice, but it stays manageable for a family dinner, kids included, since they usually enjoy this fragrant, mild rice. At Mon Chou, we love this recipe for the way it brightens a weeknight without requiring any complicated technique.

The ingredients

4 people

Pantry

  • Basmati riceoften in the pantry 350 g
  • Turmericoften in the pantry 1 tsp
  • Flouroften in the pantry 3 tbsp
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Flat leaf parsley 2 bunch
  • Fresh cilantro 2 bunch
  • Dill 1 bunch
  • Chives 1 bunch
  • Garlic 2 cloves
  • Lemon 1

Fish counter

  • Cod or hake fillets 700 g

Dairy

  • Butter 50 g

Allergens Fish, Lactose

The step by step recipe

  1. Rinse the basmati rice, cook it in a large pot of salted boiling water until almost tender, then drain it. 8 min

    It should still feel firm to the bite, it will finish cooking in the steam.

  2. Finely chop all the herbs with the garlic and gently fold them into the drained rice.

    Mix with your fingers, a spoon crushes the grains.

  3. Heat a little oil in the pot, mound the herbed rice into a dome, poke a few holes in it, add the butter in pieces, and cover with a kitchen towel and the lid. 35 min

    The towel under the lid absorbs condensation and keeps the rice dry and fluffy.

  4. Season the fish fillets with turmeric, salt, and pepper, dust them lightly with flour, and pan fry them in the remaining oil. 8 min

    To brown without sticking, flip only once, when the crust releases on its own.

  5. Serve the rice with the fish fillets and lemon wedges.

    Scrape up the golden rice crust from the bottom of the pot, it's the most sought after part.

Our tips to get it right

  • Dry the herbs thoroughly after washing them, excess water waterlogs the rice during steaming.
  • Use a heavy bottomed pot for the rice, it forms a more even golden crust without burning.
  • Weigh the fish fillets so they're evenly thick, they'll cook at the same rate and stay moist.

The variations

  • Swap the cod for hake or sea bream, two white fish that hold up well in a pan.
  • For a vegetarian version, serve the herb rice with fried eggs or chickpea patties instead of fish.
  • For kids in a hurry, keep the rice and fish separate instead of mixing them, and serve the lemon on the side.

What to serve it with

  • Plain yogurt with a squeeze of lemon
  • Cucumber and tomato salad
  • Light black tea

Storage

The herb rice and fish keep for 2 days in the refrigerator in a sealed container, ideally stored separately. The rice freezes well for up to a month, but the pan fried fish loses texture once thawed. Reheat the rice by steaming or in a pan with a splash of water, and warm the fish gently in the oven or a skillet.

Questions about this dish

Can you use frozen herbs for sabzi polo ba mahi?

Yes, frozen herbs work well in this recipe, especially outside of spring. Thaw them and press out the excess water before mixing them into the rice.

How do you get a good rice crust at the bottom of the pot?

You need a good layer of hot oil before adding the rice, then a long, low, undisturbed simmer. The towel under the lid keeps condensation from softening that crust.

Can you make the herb rice ahead of time?

You can chop the herbs and mix them into the cooked rice ahead of time, then refrigerate for a few hours before steaming. The final steaming step works best done just before serving.

What does the turmeric do for the fish?

Turmeric colors the fish a golden yellow and adds a slightly earthy aroma that balances the green of the herbs. It stands in for any stronger spice here, keeping the dish mild.

How long does it take to make a sabzi polo ba mahi?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a sabzi polo ba mahi?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sabzi polo ba mahi cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with cod

See all