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SABZI POLO BA MAHI سبزی پلو با ماهی
Serves 4
Preparation time 10 minutes
Cook time: 1 hour Equipment needed: Outdoor grill (stove top instructions also available)
Recipe type: Persian Mixed Rice/Seafood
Cuisine: Persian
  • 4 salmon steaks (1- 1½ inch), drizzled with olive oil and seasoned with kosher salt and fresh ground black pepper
  • 2 Seville oranges, cut in half (may also use fresh lemons)
  • 2 cups basmati rice
  • 1 cup roughly chopped fresh dill
  • ½ cup packed sliced fresh tareh (nira, garlic chives), or green parts of the scallions
  • ½ cup packed chopped fresh cilantro
  • ½ cup packed chopped parsley
  • A dash of ground saffron powder (optional) for the top
  1. Par cook the basmati rice following the instructions here.
  2. Drain in colander and rinse with cold water. Add the prepared herbs and gently toss together to combine.
  3. Decide on the type of Tahdig (bottom of the pot) for your rice.
  4. Add the herbed rice over the tahdig, sprinkle the top with the optional saffron powder. Cover the lid with damkesh and steam over medium low heat for 45 minutes to one hour, or until the steam rises and the tahdig is golden.
  5. Meanwhile take the salmon out of the fridge, lightly drizzle some olive oil in the bottom of a pan large enough to fit 4 steaks in a single layer. Lightly sprinkle the salmon steaks on one side with kosher salt and freshly cracked black pepper. Place the salmon steaks seasoned side down in the pan; drizzle more olive oil on top and lightly season. Cover the pan loosely and leave it out in the room temperature.
  6. Preheat your outdoor grill to medium high. When the coals are covered with white ash, your fire is ready. Brush the grates with oil to prevent sticking. Grill the salmon steaks 7-8 minutes on each side; turn once with a large heat proof spatula.
  7. Serve with Sabzi Polo with a good squeeze of Seville orange or fresh lemon.
If using yogurt and saffron tahdig, use 2¼ cups basmati rice instead of 2 cups. After par cooking the rice, reserve 1 cup of the plain rice for tahdig before tossing the rest of the rice with herbs.
Recipe by Persian Mama at