Persian Sabzi Polo with Salmon and Saffron Tahdig
This sabzi polo with salmon is a one-pot Persian green rice dish where basmati is layered with fresh herbs, saffron, and tender salmon, then gently steamed together. As it cooks, the rice absorbs the flavor of the herbs and fish, while a golden, crispy saffron tahdig forms at the bottom. Finished by flipping the pot, this dish is fragrant, comforting, and meant to be shared.
Ingredients
- 3 cups white basmati rice
- kosher salt
- 4 tbsp neutral oil such as avocado oil
- 1/4 tsp ground saffron steeped in 1/4 cup of hot water
- 4 bunches dill hard stems removed and finely chopped with a knife
- 1 bunch parsley hard stems removed and finely chopped with a knife
- 1 bunch cilantro stems included and finely chopped with a knife
- 1 bunch chives finely chopped with a knife
- 4 lb side of salmon skin removed and cut into 2in filets
Instructions
- Place the rice in a medium bowl and fill it with cold water. Wash the rice by swirling your hands through, then drain. Repeat until the water runs clear, 4-5 times. Cover the rice with cold water, add 2 tbsp of salt and set soak for at least half an hour.
- Meanwhile wash and chop all your herbs. This is the most laborious part of the dish but well worth doing by hand and not in a food processor, which with make the herbs release too much liquid. Place herbs together in a large mixing bowl and use your hands to mix well.
- Drain your rice. Fill your rice pot about 2/3 of the way full with water and bring to a boil. Add 3 tbsp of salt and the rice. Bring the water to a boil and watch over it carefully. Allow the rice to boil for about 5 minutes until the grain is tender but still has a bite to it on the inside. Drain the rice immediately and rinse with cold water. Set aside to drain completely. Wash and dry your rice pot to remove starches.
- Set the rice pot over medium heat. Add 2 tbsps of oil and the saffron water. As soon as the oil starts to sizzle, add in enough rice to cover the bottom of the pot in a thin layer. Pat down the rice, and allow it to absorb the saffron color. This is your tahdig layer.
- Scatter half of the remainder of the rice on top of the layer as well as and season with salt. Use a wooden spoon to gently mix the white rice and herbs, careful not to disturb the tahdig layer.
- Add in the salmon in an even layer and season with salt. Follow with the rest of the rice, herbs and a bit of salt. Use the bottom of a wooden spoon to poke holes in the rice to allow steam to escape. Pour over the remaining 2 tbsps of oil. Turn the heat to high, cover and cook for 10 minutes to allow the tahdig to set.
- Lift the lid and wrap it in a kitchen towel to catch the condensation. Make sure it is secured so that it doesn't catch fire, place it firmly back on the pot. Turn the heat all the way down to low and let the rice steam for 45 minutes.
- To serve, place a large serving plate over the pot. Hold it firmly in place a flip it toward your heart. Place it down on the counter and lift the lift to reveal a beautiful golden tahdig atop the flavorful rice and salmon. Enjoy!