👨‍🍳 조리법

1. 1

   Soak the rinsed basmati rice in water for at least 30 minutes. Drain well.

2. 2

   In a large pot, bring 3 cups of water and 1 tbsp salt to a boil. Add the drained rice and cook for 5-7 minutes until it's slightly softened but still firm. Drain the rice.

3. 3

   If using fresh fava beans, blanch them in boiling water for 2-3 minutes, then shock in ice water and slip off the outer skins. If using frozen, they can be added directly.

4. 4

   In a bowl, combine the drained rice with all the chopped fresh herbs (parsley, dill, cilantro, chives), fava beans, and turmeric. Mix gently.

5. 5

   Melt butter or heat oil in the same pot over medium-high heat. You can add a pinch of turmeric to the oil for color.

6. 6

   Carefully spoon the rice mixture into the pot, creating a mound. Poke a few holes in the rice with a skewer or the handle of a wooden spoon to allow steam to escape.

7. 7

   Cover the pot tightly with a lid. You can place a clean kitchen towel between the pot and the lid to absorb excess moisture and prevent it from dripping back onto the rice. Reduce heat to low and steam for 30-40 minutes, or until the rice is fluffy and cooked through. For a crispy bottom layer (tahdig), you can increase the heat slightly for the last 5-10 minutes.

8. 8

   If serving with fish, season the fish fillets with salt, pepper, and a pinch of turmeric. Pan-fry or bake them until cooked through.

9. 9

   Gently fluff the rice with a fork. If using saffron, drizzle the bloomed saffron water over a portion of the rice for color and aroma.

10. 10

    Serve the Sabzi Polo Mahi hot, with the fish on the side.