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Sabzi Polo ba Mahi from Iran

Sabzi Polo ba Mahi

Herbed green rice with fried fish for Persian New Year. ยท Iran

๐Ÿ“ Nationwide โ˜… 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Herbed green rice with fried fish for Persian New Year.

About Sabzi Polo ba Mahi

Fragrant basmati is cooked with masses of chopped herbs into a green, aromatic rice and served with fried fish. It is the traditional dish of Nowruz, the Persian New Year.

๐Ÿ›๏ธ History & Culture

Sabzi Polo ba Mahi, meaning "herbed rice with fish," is a cornerstone of Persian cuisine, most famously served during Nowruz, the Iranian New Year, which falls on the spring equinox. The dishโ€™s origins are tied to ancient Zoroastrian traditions that celebrate the renewal of nature, with herbs symbolizing rebirth and fish representing life and abundance. While its exact historical timeline is not precisely documented, the pairing of green rice and fish has been a steadfast Nowruz custom for centuries across Iran.

Regional variations exist, particularly in the choice of herbs (typically dill, parsley, coriander, chives, and fenugreek) and the type of fish, which often comes from the Caspian Seaโ€”like whitefish or carpโ€”though coastal areas may use local catches. In the Caspian provinces, the fish is commonly marinated in sour orange juice and saffron, while other regions might rely on lemon or tamarind. Beyond its holiday role, the dish embodies Persian hospitality and the cultural importance of rice as a staple, uniting families around a shared, symbolic meal that welcomes the new year.

๐Ÿณ How to make Sabzi Polo ba Mahi

AI-assisted, not kitchen-tested

Sabzi Polo ba Mahi (Herbed Rice with Fried Fish)

The classic Iranian New Year dish: a mound of saffron- and herb-flecked basmati rice served alongside crisp, turmeric-dusted fried fish. The herbs are the soul of the dish โ€” parsley, dill, cilantro, and fenugreek fried briefly with garlic before being steamed into the rice.

Prep
35 min
Cook
60 min
Total
95 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 2 oz) basmati rice, Indian or Iranian aged basmati preferred
  • 60 g (2 cups loosely packed) fresh flat-leaf parsley, stems removed
  • 40 g (1ยผ cups loosely packed) fresh dill, tender stems ok
  • 40 g (1ยฝ cups loosely packed) fresh cilantro, stems removed
  • 20 g (ยพ cup loosely packed) fresh fenugreek leaves, or 1 tbsp dried fenugreek leaves (shanbalileh)
  • 4 cloves garlic, finely chopped
  • 1 tsp ground turmeric
  • 1 pinch saffron threads, bloomed in 2 tbsp hot water
  • 2 tbsp vegetable oil, for frying herbs
  • 60 g (ยผ cup) unsalted butter, melted, for the tahdig
  • 2 tsp salt, plus more for parboiling
  • 4 fillets white fish fillet, about 600 g / 1 lb 5 oz; trout, branzino, or halibut โ€” traditionally keta or mahi sefid in Iran
  • 1 tsp ground turmeric, for fish rub
  • 1 tsp salt, for fish
  • 30 g (2 tbsp) rice flour or all-purpose flour, for dusting fish; optional but traditional for a crisp crust
  • 200 ml (ยพ cup + 1 tbsp) vegetable oil, for shallow-frying fish

Steps

  1. 1 Rinse the basmati in cool water until the water runs almost clear, then soak in lukewarm salted water for at least 30 minutes (up to 2 hours). Drain.
  2. 2 Finely chop the parsley, dill, cilantro, and fenugreek together โ€” Iranian cooks chop these quite fine by hand, not in a processor, to keep the herbs from bruising black.
  3. 3 Bring a large pot of water to a boil with 2 tsp salt. Add the drained rice and boil 5โ€“7 minutes, until the grains are just tender outside but still have a firm white core. Drain and rinse with warm water.
  4. 4 Heat 2 tbsp oil in a skillet over medium heat. Add the chopped garlic and cook 20 seconds, then add the turmeric and stir. Add all the chopped herbs and sautรฉ 2โ€“3 minutes until wilted and fragrant but still bright green. Set aside.
  5. 5 In a heavy non-stick pot, melt the butter and drizzle it over the bottom to coat evenly (this will form the tahdig, the golden crust). Optional: arrange a thin layer of plain rice on the bottom for a more pronounced crust.
  6. 6 Layer the rice and herbed greens alternately in the pot: a spoonful of rice, a spoonful of herbs, repeat, ending with rice on top. Mix gently with the handle of a wooden spoon so herbs are distributed but grains stay intact.
  7. 7 Pour 60 ml (ยผ cup) water over the rice. Make 4โ€“5 holes in the rice with the handle of a spoon so steam can escape. Drizzle 2 tbsp melted butter over the top.
  8. 8 Cover with a clean tea towel placed under the lid (this absorbs steam and keeps the rice fluffy). Cook on high for 2 minutes to bring up the steam, then reduce to the lowest possible heat and steam 35โ€“40 minutes.
  9. 9 While the rice steams, prepare the fish: pat fillets dry, rub all over with salt, turmeric, and a squeeze of lemon if desired. Let sit 15 minutes. Lightly dust with rice flour.
  10. 10 Heat the frying oil in a skillet to about 175 ยฐC / 350 ยฐF. Fry fillets 3โ€“4 minutes per side, depending on thickness, until deeply golden and crisp. Fish is safe when the internal temperature reaches 63 ยฐC / 145 ยฐF and the flesh flakes easily with a fork.
  11. 11 To serve, gently fluff the rice from the pot (leaving the tahdig crust at the bottom to crack up and serve alongside), and spoon onto a platter. Drizzle the bloomed saffron water over portions of the rice to give the traditional yellow streaks. Serve with the fried fish, extra lemon wedges, and pickled garlic (sir-e torshi) if available.
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Ingredients
Steps

Sabzi Polo ba Mahi โ€” frequently asked questions

What is Sabzi Polo ba Mahi?

Fragrant basmati is cooked with masses of chopped herbs into a green, aromatic rice and served with fried fish. It is the traditional dish of Nowruz, the Persian New Year.

What is Sabzi Polo ba Mahi made of?

Sabzi Polo ba Mahi is made with basmati rice, herbs, garlic, fish and turmeric.

Where does Sabzi Polo ba Mahi come from?

Sabzi Polo ba Mahi comes from Iran, and is especially associated with Nationwide. Sabzi Polo ba Mahi, meaning "herbed rice with fish," is a cornerstone of Persian cuisine, most famously served during Nowruz, the Iranian New Year, which falls on the spring equinox.

Where can I eat Sabzi Polo ba Mahi?

An Iranian home at Nowruz, the herbs symbolising rebirth.

How do you make Sabzi Polo ba Mahi?

Making Sabzi Polo ba Mahi at home takes about 35 minutes of prep and 60 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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