Khorak-e Mahi ba Zaferan va Limoo (Saffron Lime Fish with Herbed Rice)
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Ingredients
- 600 g white fish fillets (such as pollock)
- 300 g basmati rice
- 20 g fresh coriander, chopped
- 20 g fresh dill, chopped
- 0.125 tsp saffron threads
- 2 lime, juiced
- 2 garlic cloves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 34 g
- Carbohydrate
- 60.8 g
- of which sugars
- 0.7 g
- Fat
- 12.1 g
- of which saturates
- 1.2 g
- Fibre
- 2.2 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water.
- 2
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain and toss with the coriander and dill.
- 3
Spoon the herbed rice into a large pan with 1 tablespoon of the oil and the saffron water, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.
- 4
Mix the lime juice with the crushed garlic and a little salt, then rub over the fish fillets.
- 5
Fry the fish in the remaining oil for 3-4 minutes each side until golden and cooked through, flaking easily.
- 6
Fluff the rice onto a platter and serve with the fish.
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