Zereshk Polo ba Mahi (Persian Barberry Rice with Pan-Fried Fish)
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Ingredients
- 600 g white fish fillets (such as pollock)
- 300 g basmati rice
- 50 g dried barberries
- 0.125 tsp saffron threads
- 1 onion, finely sliced
- 4 tbsp vegetable oil
- 1 tsp caster sugar
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 34 g
- Carbohydrate
- 70 g
- of which sugars
- 10.1 g
- Fat
- 15.5 g
- of which saturates
- 1.5 g
- Fibre
- 2.2 g
- Salt
- 0.34 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 dried barberries in cold water for 10 minutes, then drain. 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.
- 3
Fry the onion in 1 tablespoon of the oil for 5 minutes until soft, then add the drained barberries and caster sugar and cook for 2 minutes.
- 4
Spoon the rice into a large pan with 1 tablespoon of the oil and the barberry mixture and saffron water stirred through, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.
- 5
Meanwhile season the fish fillets and fry 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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