Title: Sabzi Polo Mohee (Herbed Rice with Fish)
Categories: Persian Israel Jewish
Yield: 1 Servings

2	c	Raw rice, well rinsed & covered w/salted water for 1/2 hr wa
2	ts	Salt
3	c	Water
1	bn	Chives
1	bn	Dill
1	bn	Italian flat-leaf parsley
1	bn	Fresh coriander
1		Stalk sprouted garlic, green stalk (opt)
1	ts	Dried fenugreek leaves (opt)
4	tb	Corn oil
2	tb	Water
1/4	ts	Ground turmeric
FISH
1	lb	Fillet of soul, flounder, or similar white fish, cut into 4
1/2	ts	Salt
1/8	ts	Pepper flour for dusting oil for pan-frying

Fried fish fillets are served w/this style of herbed pilau as one of traditional combination. The fish is a white-fleshed variety found in Caspian Sea & is cooked as a fillet rather than w/ bone. In Persian fashion, more herbs there are better the flavor, so that precise measurements are not so vital. Even sprouted garlic, which can be found in New York's Chinatown, is included. A green madness.

1. Pour off almost all liquid from rice. Bring 3 c water to a boil & add rice w/its remaining lightly salted liquid. Cook over moderate heat for 6 mins. Drain, rinse rice under cold water, drain again, & set aside.

2. Trim, rinse, & pat dry chives, dill, parsley, coriander, and garlic sprout. Chop fine by hand or in a processor. Stir this into partially cooked rice w/fenugreek.

3. Put 3 tb oil in pan w/turmeric & 2 tb water. Swirl around to mix. Pour rice over it, shaping a pyramid at top. Cover pan & cook over low heat for 10 mins. Sprinkle over rice balance of oil (1 tb). Cover top of pan w/paper kitchen towels, then w/pan cover. Cook over low heat for 20 mins more to develop herbed crust.

FISH: 1. Rub fish w/salt & pepper. Dredge w/flour. Heat oil in a skillet & over moderate heat lightly brown fish, abt 5 mins. Drain briefly on paper towels. Serve rice & fish separately. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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