Rice with fresh herbs and fish (Sabzi polow ba mahi) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 286) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested New Year's Dinner Menu on P615. Can substitute spring onions for chives, garlic for green garlic, water for rose water, striped bass or rockfish for fish, and limes for bitter oranges. See recipe for variations.

  • Ganga108 on September 29, 2025

    I am using this dish as inspiration and using it to make a herbed rice (without the tadig a vegetarian version). I have a crop of chinotto oranges so that is quite a plus for this dish.

  • metacritic on March 20, 2025

    The rice was good, although more work than a weekday wants. Given the pairing with fish, and that what I appreciate about fish is the simplicity of its cooking more often than not, I might prefer the Claudia Roden version of this rice, which is vastly easier. This recipe wins, though, if you seek tahdig and deep flavor. I very much liked the fish sub recipe here and used swordfish, which I dredged and panfried. Whole family really liked the fish.

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