recipe-for-vegetable pulo with fish

Ingredients
For Sabzi Polo (Herbed Rice)

Iranian rice: 3 cups

Barli mixed herbs (dill, parsley, coriander, chives): about 400–500 g

Garlic (optional): 2 cloves

Oil or butter

Salt

For the Fish

Fish (white fish, trout, kingfish, or any preferred type): 2 whole fish

Turmeric, salt, black pepper

Lemon juice or bitter orange juice

Grated garlic (optional)

Flour or breadcrumbs (optional, for frying)

Cooking oil

🟢 Step 1: Preparing the Rice

Rinse the rice thoroughly until the water runs clear

Soak it in water with a little salt for at least 2 hours

🟢 Step 2: Preparing the Herbs

Clean and wash the herbs

Let them drain completely

Finely chop them (not too mushy)

📌 If using ready-made frozen herbs, just make sure there is no excess moisture

🟢 Step 3: Cooking the Rice (Parboiling Method)

Fill a pot with water and bring it to a boil

Add the soaked rice

When the rice is partially cooked and still slightly firm in the center, drain it

🟢 Step 4: Steaming the Herbed Rice

Pour some oil into the pot

Arrange your desired tahdig (bread or sliced potatoes) at the bottom

Layer rice and herbs alternately

Add chopped garlic between layers if desired

Drizzle a little oil or butter on top

Cover the pot; cook on high heat for 5 minutes, then reduce to low heat

Let it steam for about 45 minutes

🟢 Step 5: Preparing the Fish

Wash and pat the fish dry

Season with salt, turmeric, black pepper, garlic, and lemon juice

Let it marinate in the refrigerator for 30 minutes

🟢 Step 6: Cooking the Fish

Frying method (traditional)

Coat the fish lightly with flour or breadcrumbs

Fry in hot oil for about 5–7 minutes on each side until golden

Healthier option

Grill the fish or bake it in the oven without flour

🟢 Step 7: Serving

Transfer the Sabzi Polo to a serving platter

Place the fish alongside it

Serve with fresh lemon, bitter orange, pickled garlic, or Shirazi salad