Sabzi polo ba mahi

Method

1. 1Wash the herbs well and dry them thoroughly in a salad spinner or on tea towels before chopping; wet herbs turn the rice soggy.
2. 2Rinse the rice in several changes of cold water, rubbing gently with your fingers, until the water runs almost clear. Cover with fresh water, stir in 1 tbsp of the salt and leave to soak for 1–2 hours.
3. 3Bring about 3 litres of water to a rolling boil in a large pan with the remaining salt; it should taste noticeably salty.
4. 4Drain the rice and tip it into the boiling water. Boil, stirring once or twice, for 5–8 minutes, until the grains are soft on the outside but still have a firm, white core when bitten.
5. 5Drain the rice in a fine colander and rinse briefly with lukewarm water to stop the cooking and wash off excess salt.
6. 6Heat the oil and 2 tbsp water in a heavy non-stick pan. Add a thin layer of rice, then alternate layers of rice and herbs (with the garlic, if using), finishing with rice and building a loose mound.
7. 7Make a few holes to the base with a spoon handle, cover with a tea-towel-wrapped lid and cook on medium heat for 8–10 minutes, then on the lowest heat for 50–60 minutes.
8. 8Meanwhile pat the fish dry. Mix the flour, turmeric, salt and pepper and dust the fish all over.
9. 9Fry the fish in hot oil over medium-high heat for 3–4 minutes a side, depending on thickness, until golden and just cooked through.
10. 10Drizzle the butter and saffron water over the rice, then serve it with the fish, the tahdig and wedges of Seville orange or lemon.