Sabzi Polo Persian Recipe

Name: Sabzi Polo Persian Recipe
Total time: 30 min
Ingredients: For the rice; 400g Tilda Grand Extra Long Basmati (2 cups); 30g/1oz fresh parsley (about half a bunch); 30g/1oz fresh dill (about half a bunch); 30g/1oz fresh chives (about half a bunch); 30g/1oz fresh coriander (about half a bunch); 2 tbsp dried fenugreek (if fresh fenugreek is available to you, you can use 15g/0.5oz fresh fenugreek instead); 10 cloves garlic (about 1 bulb); 3 tbsp vegetable oil; 1/4 tsp saffron; 2 tbsp salt; 2 ice cubes; A couple of lettuce leaves for lettuce tahdig (optional); For the fish; 2 whole large sea bass or 4 small ones (approx. 1 kg / 2.2 lbs together); If you prefer, you could use 4 sea bass fillets; 5 tbsp vegetable oil; 1 tsp turmeric; 1 tsp paprika; 1 tsp black pepper; 1/2 tsp garlic powder or granules; Salt to taste

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A fragrant Persian dish of herbed basmati rice and crispy sea bass. Sabzi Polo with Tilda Grand Extra Long Basmati makes a perfect celebratory meal.

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Ingredients

For the rice
400g Tilda Grand Extra Long Basmati (2 cups)
30g/1oz fresh parsley (about half a bunch)
30g/1oz fresh dill (about half a bunch)
30g/1oz fresh chives (about half a bunch)
30g/1oz fresh coriander (about half a bunch)
2 tbsp dried fenugreek (if fresh fenugreek is available to you, you can use 15g/0.5oz fresh fenugreek instead)
10 cloves garlic (about 1 bulb)
3 tbsp vegetable oil
1/4 tsp saffron
2 tbsp salt
2 ice cubes
A couple of lettuce leaves for lettuce tahdig (optional)
For the fish
2 whole large sea bass or 4 small ones (approx. 1 kg / 2.2 lbs together)
If you prefer, you could use 4 sea bass fillets
5 tbsp vegetable oil
1 tsp turmeric
1 tsp paprika
1 tsp black pepper
1/2 tsp garlic powder or granules
Salt to taste