Persian Seafood Experience
Persian Seafood Experience
“Sabzi Polow Mahi” is a popular dish based in Northern Iran that combines the most symbolic foods of Persian celebration: herbs, which symbolise “rebirth”, and fish, which represents “life”. Though traditionally served during the Persian New Year (Norooz), it is a healthy, fresh, and most of all – delicious dish enjoyable for any occasion.
Though our recipe applies to the traditional inclusion of Saffron fish, these ingredients can suit any seafood of your preference when creating this savoury Persian meal.
What’s in the box?
- Smoked Caspian Rice
- Dried Herbs
- Iranian Saffron 0.5g
- Caspian Marinated Olives
- Nazkhatoon Sauce
- Olive Oil
How to cook Smoked Caspian Rice?
- Place the entire bag of smoked rice in water with a tablespoon of salt. Soak for 3 hours.
- Wash the rice and rinse well.
- Fill a non-stick saucepan with 3 litres of water. Add 3 tablespoons of olive oil and 1 tablespoon of salt. Cover and bring to a brisk boil over high heat.
- Add the rice and continue cooking over medium to high heat, stirring occasionally.
- After 4-5 minutes, use a spoon to scoop some rice grains from the water. Break one grain in half to make sure it is almost cooked. Then, turn off the heat and drain the rice in a colander.
- Mix dried herbs with the cooked rice.
- Place the saucepan back onto the stovetop over medium heat. Add 3 tablespoons of olive oil and 4 tablespoons of water.
- Add the mixed rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until the rice begins to steam.
- Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Place the lid back on tightly.
- Reduce heat to a minimum and simmer, covered, for 35 minutes. Turn off the heat and tilt the lid until ready to serve.
- With a wide spatula, scoop the rice from the pot, taking care to not disturb the crust (Tadig) that has formed at the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Remove the Tadig by inverting the pot (like a cake pan), and place on a flat serving platter. Alternatively, you could also cut it into pieces and serve it around the rice.
How to cook Saffron Fish?
- Rinse off fillet and dab dry with a soft paper towel.
- Crumble the saffron threads into a small, heatproof bowl. Add a very small amount of boiling water (creating a sauce-like texture), then apply on both sides of the fish. Add salt and pepper on both sides as well.
- Heat the olive oil in a non-reactive skillet, and place in your fish fillets. Add a spoonful of saffron sauce over the fish. Fry both sides for 5 - 10 minutes until fish flakes easily with a fork.
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$65.00 AUD
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Product recommendation:
- Serve your Saffron fish with some of the Caspian smoked rice as a main dish. Add a few Caspian marinated olives to your plate as a delectable side. You can also add some Nazkhatoon sauce on top of your fish – giving it an extra dash of aroma, moisture, and an herby flavour kick.


