"Sabzi Polo baa Mahi" - Rice with fish
Profil:
This is a recipe about a popular dish from the Persian cuisine.
Sabzi Polo baa Mahi is a very famous dish consist of rice, fish, some herbs and vegetables.
Sabzi refers to herbs and greens. Fresh, spicy herbs and greens are main things in this dish to add spicey flavor.
Sabzi Polo baa Mahi is a kind of rice dish with plenty of fresh herbs and vegetables with fried fish.
This very delicious dish is often cooked at the Persian New Year celebrations "Eyde Nourooz" as a typical festive dessert.
You can use any kind of fish that you wish along with rice. It's the seasoning and cooking of this dish that is most important that makes a difference.
Sabzi Polo Mahi is a delicious dish from Persian cuisine that tastes fresh, spicy and smells lovely.
See how to make "Sabzi Polo baa Mahi"
Ingredients in Sabzi Polo baa Mahi
| --- Cooking of rice --- | |
| Basmati rice | 3 dl |
| Salt (Grov salt) | 1½ tablespoons |
| Butter | 4 tablespoons |
| Oil | 1 tablespoons |
| Potato | 2 pieces |
| Leaf parsley | 1 bunch |
| Dill | 2 pot |
| Coriander | 1 pot |
| Spring onions | 1 bunch |
| --- Frying of Salmon --- | |
| Salmon (Salmon side with fish skin remain) | 700 g |
| Lime | 2 pieces |
| Fish seasoning | 2 tablespoons |
| Lemon pepper | 1 tablespoons |
| Paprika | 1 tablespoons |
| Salt | 1 krm |
| Butter (Butter to frying) | 2 tablespoons |
| Cherry tomatoes | 10 pieces |
| Sesam Seeds | 1 tablespoons |
| chili pepper | 1 pieces |
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Cooking
Portions: 4
60 min
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Recipe Sabzi Polo Mahi
- Rinse the rice until the rinse water is clear.
- Cover the rice with water and let the rice stand at least 1 ½ hours.
- Clean and finely chop the parsley, dill and coriander.
- Cut the spring onions into ½ cm thick slices.
- Mix the onions with parsley, dill and coriander.
- Peel and slice the potatoes into 1/2 cm thick slices and place in water.
- Melted 2 tablespoons butter.
- Cut the salmon into 2 cm thick slices.
- Make an incision down to the skin and unfold, like a butterfly, or divide the salmon into 3 lengths and cut an incision along the fillet so that it just sits together some of the thickest part.
- Roll up the fillet like a top and attach the end with a toothpick.
- Season the salmon with salt, fish seasoning, lemon pepper and smoked paprika.
- Let it stand about 30 minutes.
- Boil 2 liters of water in a large pot, preferably non-stick so that the rice does not stick and pour in 1 ½ tablespoons coarse salt and stir.
- Pour off risvattnet and add the rice into the boiling water and cook on high heat for 4-5 minutes.
- You can taste a grain of rice and feel: the rice must have strong chewing resistance (ie slightly harder than al dente).
- Stir and skim off now and then to not rice will stick together and become really clear and bright.
- Pour the rice in a colander.
- Rinse out the pan with warm water and pour it over the rice in the colander.
- Slammed a tablespoon of oil + a tablespoon of butter in the casserole and add the potato slices in the bottom of the casserole.
- Of which the drained rice with finely chopped parsley, dill, cilantro and scallions to the pan.
- Pour the melted butter over the rice.
- Cover the bottom of a pot lid with a towel.
- Put the lid on and let it all steam on very low heat for about 30 minutes.
- Do not lift the lid during the period.
- The potatoes are fried in the ground and so it should be.
- Seed and finely chop the chilli.
- Toast the sesame seeds in a dry frying pan, fit closely.
- Milling cherry tomatoes in 1 tablespoon butter in a skillet for about 3 minutes.
- Brown the butter and fry the salmon on each side.
- The fish is done when the internal temperature is over 55 ° C.
- Sprinkle sesamfröen and finely chopped chilli.
- Share lime and slide over the salmon.
- Serve the salmon with sabzipolo, roast cherry tomatoes, lime or lemon wedges and white wine sauce.