This Vegan Sabzi Polo Ba Mahi recipe is a part of this week’s Culture Tuesday column featuring 5 Vegan Nowruz Recipes from Persian, Kurdish, and Tajik cuisines. Click here to read the full article.
Servings: 4 servings
Ingredients
- 2 cups of basmati rice
- 3 tbsp salt
- 1 ½ cups dill - leaves & tender stems (1 bunch)
- 1 ½ cups parsley - leaves & tender stems (1 bunch)
- 1 ½ cups cilantro - leaves & tender stems (1 bunch)
- ½ cup green onions - roughly chopped (1 bunch)
- 4 cloves of garlic
- 2 tbsp - plus 2 tbsp vegan butter, divided
- 4 servings of pre-made breaded vegan fish filets - cooked according to package instructions (we used 1 ⅓ packages of Gardein F’ish Filets or 8 filets)
- ¼ tsp ground saffron
- Optional accompaniments: lemon wedges - pickled garlic, gherkins, and radishes.
Instructions
- Soak the rice: Rinse rice until water is clear. Add rice to a large bowl, along with enough water to cover the rice by 2 inches. Mix in 3 tbsp of salt. Cover and soak rice for at least 15 minutes, up to 1 hour.
- Prepare the herbs: Food process the herbs and garlic in batches. Alternatively, chop the herbs finely and mince the garlic.
- Par-boil the rice: Meanwhile, bring a pot of water to boil. Drain rice, add to boiling water and cook for 3 minutes. You want the rice to be al dente—not fully cooked.
- Combine rice with herbs: Drain the rice. Then in a large bowl, mix rice with the herbs and garlic.
- Cook the rice: Heat 2 tbsp butter at medium heat in a pot. Add ⅓ cup water. Then add the rice mixture, making sure it’s evenly distributed. Tear off enough paper towel sheets to create a double layer of coverage over the pot. Then secure the lid tightly over the paper towels. Depending on the strength of your burner, reduce heat to low or medium-low. Cook for at least 1 hour.
- Cook the vegan fish: Around 15 minutes before the rice is done, cook the vegan fish filets according to package instructions.
- Prepare saffron rice garnish: If using saffron threads, finely grind in a mortal and pestle. Combine ground saffron in a bowl with 2 tbsp hot water and the remaining 2 tbsp butter, and stir until butter melts. Add 1 cup of cooked rice and stir to combine.
- Plate rice and tahdig (crispy rice that will form on the bottom of the pot): Serve the rice on a platter, garnish and remove the tahdig whole, or in pieces, and serve on the side. Alternatively, quickly and carefully invert rice onto a serving platter. Use saffron rice as a garnish. Serve with vegan fish fillets, and enjoy! Suggested accomplishments: lemon wedges, pickled garlic, gherkins, and radishes.
Tried this recipe?Let us know how it was!
Recipe and photos by Val and Mani Latifi.
