Gluten-Free Sabzi Polo Ba Mahi (Herb Rice with Fish)

Ingredients

• 2 cups Basmati rice
• about 680 g White fish fillets (cod, halibut)
• 1 cup Fresh cilantro
• 1 cup Fresh parsley
• 1 cup Fresh dill
• 1/2 cup Green onions
• 2 cloves Garlic
• 1/2 tsp Turmeric
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
2. 2Finely chop the 1 cup of Fresh cilantro, 1 cup of Fresh parsley, 1 cup of Fresh dill, and 1/2 cup of Green onions. Mince the 2 cloves of Garlic.
3. 3In a large heavy-bottomed pot, combine the rinsed rice, chopped herbs, green onions, 1/2 tsp Turmeric, 1 tsp Salt, and 1/2 tsp Black pepper. Add enough water to cover the mixture by about 2.54 cm. Bring this to a rolling boil over high heat.
4. 4Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and all the water has been absorbed. Do not lift the lid during this time.
5. 5While the rice is simmering, prepare the about 680 g of White fish fillets. Pat the fish dry with paper towels and season both sides with a pinch of the 1 tsp Salt, a pinch of the 1/2 tsp Black pepper, and 2 tbsp Lemon juice.
6. 6Heat 3 tbsp Olive oil in a 30.48 cm non-stick skillet over medium-high heat (about 204.4°C/200°C). Once the oil is shimmering, carefully place the seasoned fish fillets into the skillet.
7. 7Pan-fry the fish for 3-4 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
8. 8Serve the cooked herb rice (Sabzi Polo) immediately with the pan-fried fish fillets.

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