Sabzi Polo ba Mahi (Persian Herbed Green Rice with Pan-Fried Salmon)
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Ingredients
- 4 salmon fillets
- 300 g basmati rice
- 30 g fresh dill, chopped
- 20 g fresh coriander, chopped
- 4 spring onions, finely sliced
- 3 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 642 kcal
- Protein
- 33.1 g
- Carbohydrate
- 60.3 g
- of which sugars
- 1.1 g
- Fat
- 28.4 g
- of which saturates
- 4.9 g
- Fibre
- 2.9 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain.
- 2
Toss the dill, coriander and spring onions through the drained rice.
- 3
Spoon the herbed rice into a large pan with half the oil, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes until tender.
- 4
Meanwhile season the salmon fillets and pan-fry in the remaining oil for 4 minutes skin-side down, then turn and cook for a further 3-4 minutes until cooked through and flaking easily.
- 5
Squeeze the lemon juice over the salmon.
- 6
Fluff the herbed rice onto a platter and serve with the salmon on top.
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