Sabzi Polo ba Mahi (Persian Herbed Rice with Fish)

Rinse the rice until the water runs clear and soak it in salted water for 60 minutes. Pat the herbs (dill, parsley, cilantro, and the green part of the scallions) dry and chop finely; mince the garlic.

In a large pot, bring 2 L of water to a boil, add salt, add the rice, and cook uncovered for 5–7 minutes: the grains should be soft on the outside but still firm in the center. Drain the rice in a colander.

Measure out 30 ml of vegetable oil for the rice, reserving the rest for the fish. Pour the oil into the bottom of a heavy pot, then layer the rice and herb mixture without packing it down; the top layer should be rice. Dissolve the saffron in 30 ml of hot water, pour it over the rice, and add another 100 ml of water.

Cover the lid with a clean kitchen towel, seal the pot tightly, and cook the rice over the lowest heat for 30 minutes. Do not stir while steaming, so a golden crust (tahdig) forms on the bottom.

Pat the fish fillets dry. Mix together the juice of half a lemon, onion, garlic, turmeric, black pepper, and salt; coat the fish with the marinade and let it sit for 10 minutes.

Coat the fillets in wheat flour. Heat the remaining vegetable oil in a skillet and fry the fish for 4–5 minutes per side until golden and cooked through.

Gently fluff the rice with a fork and serve it together with the fish, wedges of the remaining lemon, and pieces of the tahdig.