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

Ingredients

• 2 cups Basmati rice
• 1.5 lbs 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

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 1 inch. 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 1.5 lbs 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 12-inch non-stick skillet over medium-high heat (about 400°F/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 145°F (63°C).
8. 8Serve the cooked herb rice (Sabzi Polo) immediately with the pan-fried fish fillets.

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