Sabzi polo ba mahi

Method

Rinse basmati rice thoroughly and boil in salted water until half-cooked, then drain. Finely chop the fresh herbs (parsley, dill, and coriander) and mix together. Heat 30ml oil in a large pan, fry sliced onion until golden, then layer half the rice, all the herbs, remaining rice, and top with butter. Cover tightly and steam on low heat for 30 minutes until rice is fluffy. Meanwhile, season fish fillets with salt, pepper, and turmeric, then pan-fry in remaining oil for 4-5 minutes each side until cooked through. Dissolve saffron in warm water and drizzle over the rice just before serving. Serve the herb rice on a platter with fish fillets arranged on top.