Serves 6
160 min
Herbed Rice with Fish Tahdig
Recipe GLPR944db06c21931c
A Persian-inspired dish featuring fluffy herbed basmati rice fragrant with fresh dill, cilantro, parsley, and chives, crowned with tender butterflied branzino fish. The dish is finished with a golden, crispy rice crust at the bottom—the prized tahdig—created by layering rice with herbs and oil at the base of the pot. The fish is seasoned simply with lemon zest, garlic, and fresh lemon juice, allowing the delicate flavors to shine.
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Ingredients
2½ cups Extra-long white basmati rice
⅜ cup plus Kosher salt
¼ tsp Saffron threads, lightly ground
2 cups Fresh dill, finely chopped
2¼ cups Fresh cilantro leaves, finely chopped
2¼ cups Fresh Italian parsley leaves, finely chopped
½ cup plus 2 Tbsp Fresh chives, finely chopped
¼ cup Dried dill
2 tsp Dried fenugreek leaves
2 fish (1 lb each) Whole branzino, scaled, cleaned, and butterflied
0.44 cup plus Extra-virgin olive oil
⅜ cup plus 2 Tbsp Clarified unsalted butter
Freshly ground black pepper
1 Tbsp Lemon zest, finely grated
3 cloves Garlic cloves, thinly sliced
2 tsp Fresh lemon juice
Directions
Rinse the basmati rice under cold running water, stirring gently with your fingers until the water runs clear. This removes excess starch. Drain well.
In a large pot, bring 8 cups of water to a rolling boil. Add 1/4 cup plus 2 Tbsp of kosher salt to the water.
Add the rinsed rice to the boiling salted water and stir occasionally. Cook uncovered for 8–10 minutes, until the rice is partially cooked but still has a firm center (al dente).
Drain the rice thoroughly in a fine-mesh strainer.
In a small bowl, steep the ground saffron in 1/4 cup of warm water for at least 15 minutes to infuse the color and flavor.
In a large bowl, combine the fresh dill, cilantro, parsley, chives, dried dill (if using), dried fenugreek leaves (if using), and the remaining 1 Tbsp of kosher salt. Mix well to distribute the herbs evenly.
Pat the butterflied branzino dry on both sides with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Sprinkle the lemon zest and sliced garlic evenly over the flesh side of each branzino. Drizzle with 1 Tbsp of the lemon juice total, dividing between the two fish.
Heat 1 Tbsp of the extra-virgin olive oil in a large, shallow skillet over medium-high heat. When shimmering, carefully place the branzino skin-side down and cook for 4–5 minutes until the skin is crispy and the fish is cooked through (internal temperature should reach 145F). Transfer to a plate and keep warm.
In a large heavy-bottomed pot, layer half of the drained rice, then sprinkle half of the herb mixture over it. Add the remaining rice and top with the remaining herb mixture, gently folding to combine.
Drizzle the saffron water over the rice and herbs. Pour the clarified butter over the top. Cover the pot tightly with aluminum foil, then place the lid on top to seal in steam.
Cook over medium heat for 45–50 minutes. The bottom layer of rice will form a golden, crispy crust (tahdig) while the rice above steams to fluffy perfection.
Remove from heat and let stand, covered, for 5 minutes. Carefully invert the pot onto a large platter to release the tahdig crust as one piece.
Arrange the herbed rice on a serving platter, making sure to include the golden tahdig layer. Top with the warm butterflied branzino and drizzle with the remaining 2 Tbsp of extra-virgin olive oil and the remaining lemon juice. Serve immediately.
