Sabzi Polow Mahi Tahdig – The Ultimate Persian Feast

Picture this: a table filled with aromatic steam rising from fluffy herbed rice, crispy golden tahdig crackling as it’s lifted from the pot, and tender fish glistening with saffron and spices. Sabzi Polow Mahi Tahdig isn’t just a dish—it’s an experience. It’s the sound of laughter around a Persian Nowruz table, the warmth of family gatherings, and the irresistible combination of herbs, saffron, and perfectly cooked fish. This is the kind of meal that lingers in your memory long after the last bite. If you’ve never tried it, you’re in for a treat. And if you have, you already know that nothing quite compares. Let’s make this masterpiece together!

Preparation Time

• Total Time: Approximately 2 hours
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Servings: 4-6 people
• Difficulty Level: Medium

The Necessary Ingredients (Possible in All Kinds of Variations)

For the Herbed Rice (Sabzi Polow):

• 2 cups basmati rice (preferably aged for best texture)
• 4 cups water
• 1 tablespoon salt (for soaking and rinsing)
• 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1 bunch fresh dill, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh parsley, finely chopped
• 1 bunch fresh chives or green onions, finely chopped
• 3 tablespoons butter or ghee
• 2 tablespoons vegetable oil (for tahdig)
• 1 large potato, sliced thinly (for a crispy potato tahdig variation)

For the Fish (Mahi):

• 4 fillets of white fish (such as sea bass, cod, or halibut)
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Juice of 1 lemon
• 2 tablespoons olive oil
• ½ teaspoon ground saffron dissolved in 1 tablespoon hot water
• 1 tablespoon flour (optional, for a crispier crust)

Optional Garnishes:

• Barberries sautéed with a bit of sugar
• Toasted slivered almonds or pistachios
• Extra melted butter for drizzling
• Lemon wedges

Alternative Ingredients:

• Vegan version: Replace the fish with crispy tofu or grilled eggplant.
• Gluten-free: This dish is naturally gluten-free! Just ensure the flour used for the fish is gluten-free.
• Oil-free: Steam the fish instead of frying and use water instead of oil in the rice.

The Steps of Preparation (Possible in All Kinds of Variations)

Now that we have everything ready, let’s move on to the step-by-step process of creating this unforgettable dish.

For the Herbed Rice:

1. Rinse the basmati rice under cold water until the water runs clear.
2. Soak the rice in salted water for at least 30 minutes.
3. Bring a large pot of water to a boil, then drain the soaked rice and add it to the boiling water.
4. Cook for about 6-7 minutes, until the rice is parboiled (firm but not fully cooked).
5. Drain the rice and rinse it with cool water.
6. In a heavy-bottomed pot, add the vegetable oil and arrange the potato slices or a thin layer of rice at the bottom for the tahdig.
7. Layer the parboiled rice with the finely chopped herbs, alternating between layers.
8. Pour the dissolved saffron over the top of the rice.
9. Cover the lid with a clean kitchen towel and place it back on the pot.
10. Cook on low heat for about 45-50 minutes, allowing the tahdig to develop its golden crust.

For the Fish:

1. Pat the fish fillets dry with a paper towel.
2. Rub them with salt, turmeric, black pepper, garlic powder, and paprika.
3. Drizzle with lemon juice and let them marinate for 15-20 minutes.
4. Heat olive oil in a pan over medium-high heat.
5. Optionally, dust the fish with a light coating of flour for a crispy crust.
6. Sear the fish on each side for about 3-4 minutes until golden brown and cooked through.
7. Brush with saffron water for an extra boost of flavor.

Assembling the Dish:

1. Once the rice is ready, carefully invert it onto a serving platter to reveal the golden tahdig.
2. Arrange the crispy fish fillets on top.
3. Garnish with barberries, nuts, and extra melted butter if desired.
4. Serve hot with lemon wedges and enjoy!

Nutritional Benefits

This dish isn’t just delicious—it’s also packed with health benefits!

• Basmati rice is rich in fiber and essential nutrients.
• Fresh herbs provide antioxidants and anti-inflammatory properties.
• Saffron is known to boost mood and enhance digestion.
• Fish is an excellent source of omega-3 fatty acids, which support heart health.
• Olive oil contains healthy fats that improve cholesterol levels.
• Turmeric has powerful anti-inflammatory and immune-boosting properties.

Possible Additions or Upgrades

• Add sliced garlic between the rice layers for extra aroma.
• Swap the potato tahdig with lavash bread for a different crunch.
• Try grilling the fish instead of pan-frying for a smokier taste.
• Serve with mast-o-khiar (Persian yogurt with cucumber and mint) on the side.

Frequently Asked Questions

Can I use frozen fish? Yes, just ensure it is fully thawed and pat it dry before seasoning.

What’s the best type of rice for this dish? Aged basmati rice is ideal for the best texture and fluffiness.

How do I make sure my tahdig turns out crispy? Cook on low heat and avoid lifting the lid too often!

Can I bake the fish instead of frying it? Yes! Bake at 375°F (190°C) for about 15-20 minutes, brushing with saffron water halfway through.

Is this dish spicy? No, but you can add chili flakes if you prefer some heat.

What can I do with leftover rice? It makes an excellent fried rice base or stuffing for vegetables.

How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.

Can I prepare the rice in an Instant Pot? Yes! Use the “Rice” setting and follow a similar layering method.

What can I serve alongside this dish? Persian Shirazi salad, pickled vegetables, or fresh herbs and radishes.

How can I make this dish even more fragrant? Add a cinnamon stick or cardamom pods to the boiling water for an extra depth of aroma.

If you love this recipe, don’t keep it to yourself! Share it with your friends and family, and let’s spread the joy of Persian cuisine together!