A fragrant Persian dish featuring fluffy herbed rice (Sabzi Polo) served with crispy, golden pan-fried seabass (Mahi), a staple for Nowruz (Persian New Year) celebrations.
Sabzi Polo ba Mahi (سبزی پلو با ماهی) is a traditional Persian dish, most famously served during Nowruz (Persian New Year). The combination of Sabzi Polo (herbed rice) and Mahi (fish) symbolizes renewal and prosperity, making it a must-have meal to welcome the new year.
While different regions of Iran use various types of fish, seabass (Mahi Sevid) is a popular choice due to its delicate, flaky texture and mild flavor. The fish is typically marinated with saffron and lemon juice, then pan-fried until crispy or grilled for a healthier version.
Ingredients
For the Sabzi Polo (Herbed Rice):
2 cups basmati rice
4 cups water
1 tbsp salt
½ cup chopped fresh herbs (parsley, cilantro, dill, chives, fenugreek) or 2 tbsp dried mixed herbs
¼ tsp ground saffron, dissolved in 2 tbsp hot water
2 tbsp butter or vegetable oil
1 medium potato, sliced (for tahdig, optional)
For the Seabass (Mahi):
2 seabass fillets (or 1 whole seabass, cleaned and filleted)
2 tbsp lemon juice
½ tsp turmeric
½ tsp black pepper
½ tsp salt
1 clove garlic, minced
¼ tsp ground saffron, dissolved in 2 tbsp hot water
1 tbsp olive oil (for marination)
3 tbsp vegetable oil (for frying)
Directions
Prepare the Herbed Rice (Sabzi Polo):
Rinse the rice under cold water until the water runs clear. Soak the rice in salted water for 30 minutes. Bring 4 cups of water to a boil, drain the soaked rice, and add it to the boiling water. Cook for 5-7 minutes until the rice is slightly tender. Drain and rinse with cold water. In a large pot, heat butter or oil, and optionally layer the bottom with potato slices for a crispy tahdig. Layer the parboiled rice and chopped herbs, then drizzle with saffron water. Cover and steam on low heat for 30-40 minutes.
Marinate & Fry the Seabass:
In a bowl, mix lemon juice, saffron water, turmeric, black pepper, salt, minced garlic, and olive oil. Coat the seabass fillets in the marinade and let them rest for 30 minutes. Heat vegetable oil in a large pan over medium heat. Fry the seabass fillets for 4-5 minutes per side, until golden brown and crispy.
Serve & Enjoy:
Plate the Sabzi Polo with crispy tahdig and serve alongside the pan-fried seabass. Garnish with fresh herbs, lemon wedges, and pickled garlic (Sir Torshi).
Recipe Note
Tips & Variations
For a healthier version, grill or bake the seabass instead of frying.
For extra crispiness, coat the fish lightly in flour or cornstarch before frying.
For a richer flavor, brush the seabass with melted butter and saffron water while cooking.
For a northern Iranian twist, add ground walnuts and pomegranate molasses to the fish marinade.
