Ingredients
For the Sabzi Polo
2 c basmati rice
1 ½ c dill, finely chopped
1 ½ c parsley, finely chopped
1 ½ c cilantro, finely chopped
6 scallions, finely chopped
1 tsp saffron, crushed and brewed in 1/2 c ice
½ tsp turmeric
½ c oil
Salt
7 garlic cloves
2 tbsp whole coriander seeds
1 - 2 medium onions, in 3/4 cm slices
For the Sumac Tartar Sauce
1 cup mayo
1 tbsp lemon juice
Salt to taste
1 tbsp dijon mustard
¼ c sumac
¼ c dill pickle, finely diced
¼ c shallot, finely diced
2 tbsp finely chopped parsley
2 tbsp cilantro, finely chopped
2 tbsp, dill finely chopped
2 tbsp scallion, finely chopped
2 tbsp olives, finely chopped
2 tbsp capers, finely chopped
For the Fish
4 6 oz cod filets
Salt to taste
Black Pepper to taste
For the Beer Batter
¾ c all purpose flour
¼ c potato starch (sub: corn starch, rice flour)
1 tsp salt
1 ¼ tsp baking powder
1 tbsp turmeric
1 tbsp paprika
1 cup COLD beer (sub: seltzer)
handful of ice
Oil for frying
Directions
Step 1
For the Sabzi Polo
Step 1
Rinse and drain rice until the water runs clear. Let soak in water for an hour.
Step 2
Wash all the herbs–scallion, dill, parsley, and cilantro. Dry completely.
Step 3
Finely chop herbs using either a food processor or knife. Save a cup of the herbs and set aside. Add the rest to a large mixing bowl, along with the rice. Mix to fully incorporate.
Step 4
Bring a pot of water to a boil with enough salt so that it tastes like the sea. Add rice and cook for 7 minutes. Strain and run cold water over it to stop the cooking.
Step 5
Crush saffron and let steep in ice, let the ice melt.
Step 6
To a non-stick pot, add saffron water, oil, and turmeric. Add an even layer of potato slices then layer rice in and make 7 holes halfway down, evenly spread out. Stuff a garlic clove into each hole. Cover the pot with a towel and lid.
Step 7
Cook over medium high for 10 minutes then low for an additional 50.
Step 8
For the Sumac Tartar Sauce
Step 1
Combine all ingredients in a bowl and mix completely. Season to taste with salt.
Step 2
For the Fish
Step 1
Heat oil to 350ºF. If you don't have a thermometer, you can dip in any wooden utensil. If it begins to bubble, you're at the right temperature. Keep on a medium low heat as the temp comes up. In the meantime, prep the fish.
Step 2
Season fish with salt and pepper.
Step 3
Combine all ingredients for beer batter in a mixing bowl. Stir as little as possible to incorporate. Too much mixing develops gluten which creates a soggy batter. Lumps are totally fine.
Step 4
Coat fish in flour and shake off the excess. We only want a light coating to help the batter stick.
Step 5
Transfer fish to wet batter.
Step 6
Once oil is at 350ºF, turn heat up to medium high. Fry fish until a deep golden brown all over.
Step 7
Drain on paper towels or a wire rack. Immediately salt the fish when you remove from the oil.
