Authentic Sabzi Polo Mahi

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Olive oil (4 tablespoons)
• Lemon juice (2 tablespoons)
• Garlic (4 cloves, minced)
• Fresh dill (1 cup, chopped)
• Fresh parsley (1 cup, chopped)
• Fresh cilantro (1 cup, chopped)
• Fish fillets (4 (such as salmon or trout))
• Basmati rice (2 cups)

Instructions

1. Begin by rinsing the basmati rice under cold water until the water runs clear. Let the rice soak for 30 minutes, then drain it.
2. Bring a pot of water to a boil, adding a generous pinch of salt. Add the rice and let it cook until it is parboiled (partially cooked), this should take around 5 minutes. Drain the rice and set it aside.
3. Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Add the minced garlic and sauté for 1 minute, or until it releases its aroma.
4. Stir in the chopped fresh herbs and sauté for another 2 minutes, allowing the herbs to release their fragrance and infuse the oil.
5. Add the parboiled rice to the pan, ensuring it is well mixed with the herb-oil infusion. Season with salt and pepper to taste.
6. Reduce the heat to low, cover the pan, and let the rice cook undisturbed for about 20 minutes. The result should be fully cooked, fluffy, and aromatic rice.
7. While the rice is cooking, season the fish fillets with salt, pepper, and lemon juice.
8. In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Cook the fish fillets for about 3-4 minutes on each side, or until they are cooked through and have a light, golden crust.
9. To serve, plate a generous mound of the herbed rice with a perfectly cooked fish fillet on top. Enjoy this Persian delicacy as is, or with a side of fresh greens!