Serves: 5
Cooking time for rice: 30 minutes
Cooking time for salmon: 6-8 minutes
Recipe type: Seafood
Cuisine: Persian
  • Five 5-6 ounce salmon fillets, about 1 inch thick. If the fillets are thicker, add 1-2 minutes to the cooking time per side.
  • 3 TBSP olive oil
  • 3 tsp spice blend (recipe in the illustrated section)
  • 2 cups fragrant Jasmine rice (washed and drained)
  • 4 cups cold water
  • 1 ½ tsp salt
  • 2 TBSP vegetable oil
  • ½ cup thinly sliced fresh scallions (greens only)
  • ½ cup coarsely chopped fresh parsley
  • ½ cup coarsely chopped fresh cilantro
  • Five small cubes of unsalted butter
  • Wedges of lemon
  1. FOR HERB RICE: Add 2 cups of rice in a 4-Qt stockpot and wash it by adding enough cold water to cover it, then use your fingers to agitate the rice around in the water. Pour the water out and repeat with more cold water one additional time. Drain as much water as you can. Then add 4 cups of cold water, the herbs, salt and vegetable oil. Bring it to a boil over medium heat.
  2. Reduce the heat to low, stir and cover the stockpot and simmer for about 30 minutes or until the rice is tender.
  3. Remove from the heat. Toss gently with a spatula to fluff up the rice. Cover and keep warm until ready to serve.
  4. FOR SALMON: On a platter arrange the skinless salmon fillets in a single layer. Drizzle 3 TBSP olive oil over the salmon. Use a pair of tongs to flip the fillets and coat the other side with oil. Sprinkle the top with 1 ½ tsp of the spice blend
  5. Preheat a large 12-inch nonstick skillet over medium high heat until very hot.
  6. Place the fillets spice side down on the hot skillet. Immediately sprinkle the rest of the spice on the fillets and close the lid. Cook over medium high heat for 3-4 minutes. Turn off the heat and quickly flip over the fillets. Close the lid immediately and continue cooking with the heat off for another 3-4 minutes, or until the salmon flakes off easily with a fork and you can’t see any translucent dark pink flesh in the center.
  7. Serve with a dab of butter on each fillet, a lemon wedge, side of sticky rice, salad, or steamed vegetables.
Recipe by Persian Mama at