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Sabzi polo


  • 4 cups of long-grain basmati rice
  • 1/2 cup of vegetable oil
  • 1 stick of butter
  • 2 tablespoons of salt
  • 1/2 teaspoon of ground pepper
  • 1/2 tablespoon of saffron
  • 3 bunches of fresh cilantro, chopped
  • 3 bunches of parsley, chopped
  • 3 bunches of chives, chopped
  • 3 bunches of dill, chopped

White fish:

  • 2 white fish (each about 3 pounds each)
  • 1 cup of flour
  • 1/2 tablespoons of salt
  • 1 teaspoon of pepper
  • 2 eggs


  1. Boil water in a large pot. Add salt and rinsed rice.
  2. Set stove on mid-high heat. Don’t let it over boil. When rice is just hard in the middle and soft on the outside (al-dente), turn off stove and rinse the rice in a colander under cold water so that the rice stops cooking.
  3. Mix the rice with all the herbs and garlic.
  4. Add oil, a stick of butter, half a teaspoon of saffron in the pot and mix.
  5. Divide the mixture in half in a separate bowl and put aside. The pot has to be teflon to make a kind of rice crust.
  6. In the remaining rice, pile the mixture of rice and herbs with the end of a wooden spoon.
  7. Create three holes in the body of the rice, cover the lid and reduce heat to medium for ten minutes.
  8. Carefully uncover and wrap it in a large kitchen towel.
  9. Allow cooking time of 40 to 60 minutes, depending on the stove.
  10. Carefully flip over the pot of rice on a large platter and serve.

White fish:

  1. Mix one cup of flour and 1/2 tablespoons of salt, one tablespoon of pepper and place on a small cooking tray.
  2. Beat two eggs in a separate bowl.
  3. Dip fillet pieces of fish into the egg mixture for coating and then coat with flour mixture.
  4. Fry on a medium heat on both sides until golden.
  5. Place fish on platter with rice and enjoy!