Recipe · Serves 4

Sabzi Polo with Grilled Trout – A Persian Feast

Sabzi Polo with trout: fresh herbs, golden rice and tender fish. It is a true Persian feast.

Sabzi Polo is one of the most loved Persian dishes. Above all, families eat it at Nowruz, the Persian New Year. It brings together fragrant herbs, fluffy rice and juicy grilled fish.

Sabzi Polo with grilled trout – Persian herb rice with fish

Ingredients for Sabzi Polo with Trout (serves 4)

For the rice

  • 500 g basmati rice
  • 100 g fresh herbs (dill, coriander, chives and parsley)
  • 2 tbsp dried fenugreek leaves (optional)
  • Salt and vegetable oil

For the fish

  • 4 trout fillets (or whole trout, gutted)
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 garlic clove (finely chopped)
  • Salt, pepper and turmeric to taste
  • Saffron (dissolved in hot water, optional)

Santoor tips for perfect herb rice

  • Herbs: fresh herbs give the best aroma. However, dried herbs work too if you can't find fresh ones.
  • Tahdig: a golden crust takes a little patience, so cook the rice on low heat.
  • Saffron: in addition, a touch of saffron makes the dish look and taste festive.
  • Leftovers: the rice tastes great the next day. Simply warm it in a pan with a little butter.

Step-by-step method

  1. Prepare the rice

    First, rinse the rice several times until the water runs clear. Then soak it for 30 minutes in lightly salted water. Meanwhile, bring a large pot of water to the boil. Drain the rice and boil it for 5–7 minutes until half cooked. Finally, drain it again and rinse with cold water.

  2. Mix the herbs

    Next, chop the fresh herbs finely. If you like, mix in some dried fenugreek.

  3. Layer the rice

    Pour a little oil into the pot. For a crisp tahdig (rice crust), lay thin potato slices or a thin layer of rice on the bottom. After that, add the rice and herbs in layers: first rice, then a thin layer of herbs. Repeat until everything is used up. Finally, wrap the lid in a towel and steam the rice on low heat for 30–40 minutes.

  4. Marinate the fish

    Meanwhile, marinate the trout with lemon juice, olive oil, garlic, salt, pepper, turmeric and saffron. Leave it for 20–30 minutes. Then fry the fish in a little oil until golden, or bake it at 180 °C for about 20 minutes.

  5. Serve

    Spoon the rice loosely onto a large platter and place the crispy tahdig on top. Set the trout next to it and garnish with fresh herbs and lemon slices.

Why Sabzi Polo at Santoor?

At Santoor, we cook this dish with great care and the best produce. Taste Persian festive food – fresh, fragrant and authentic! Of course, our kitchen is 100% halal.

Visit us and enjoy a meal to remember!

Address: Florianigasse 20, 1080 Vienna, Austria · Open daily from 12:00 to 22:00