Sabzi Polo Mahi (Herbed Rice with Crispy Tahdig + Salmon)

Mar 30

Sabzi Polo Mahi (Herbed Rice with Crispy Tadig + Salmon)

Sabzi Polo Mahi is a beloved Persian dish often made during Nowruz (Persian New Year) and enjoyed year-round. It’s a fragrant herbed rice layered over crispy pita bread for that golden tahdig finish, served with tender, lemony salmon. This version is simplified, satisfying, and gluten-free-friendly—perfect for a vibrant and nourishing dinner.

Ingredients:

For the Herbed Rice (Sabzi Polo):

2 cups basmati rice (parboiled)
Chopped fresh parsley, cilantro, dill, and green onions (about 1/4–1/2 cup each)
1 tbsp butter
1 clove garlic, minced
Saffron water (a small pinch of saffron bloomed in 2 tbsp hot water)
Olive oil
Salt (for the rice water)
1 piece of pita bread (for tahdig)

For the Fish (Mahi):

1 lb salmon, cut into cubes
Olive oil
Salt & pepper
Garlic granules
Optional: lemon and orange slices (for garnish)

Instructions:

1. Prep the Rice:
Wash the basmati rice several times until the water runs clear. Boil in salted water with a drizzle of olive oil for 5 minutes—just until slightly softened (not fully cooked). Drain and set aside.

2. Mix the Herbs:
In a large bowl, combine the parboiled rice with chopped parsley, cilantro, dill, and green onions. Stir in the melted butter, minced garlic, and bloomed saffron water until evenly mixed.

3. Create the Tahdig Base:
In the same pot used to boil the rice, heat a generous drizzle of olive oil over medium-high heat. Place the pita bread at the bottom to cover the surface. Let it crisp for 1–2 minutes.

4. Layer the Rice:
Add a layer of the herbed rice mixture over the pita base. Then add the rest of the herbed rice on top. Use the handle of a spoon to poke a few small holes in the rice to allow steam to escape. Cover the lid with a clean towel, seal the pot, reduce heat to low, and cook for 20 minutes.

5. Cook the Salmon:
While the rice is steaming, toss the salmon cubes in olive oil, salt, pepper, and garlic granules. Air fry at 400°F for 10 minutes, or until golden and cooked through. Garnish with fresh lemon and orange slices.

6. Serve:
Fluff the rice and carefully flip or scoop out the tahdig. Serve alongside the salmon with plain yogurt or cucumber yogurt for a fresh, cooling side.