Sabzi polo ba mahi: herb rice with fish for Nowruz

Ingredients

• 2 cups (400 g) basmati rice
• About 300 g fresh herbs, finely chopped: parsley, coriander, dill and chives (add a little dried fenugreek if you can)
• 4 firm white fish fillets (about 600 g)
• 3 tablespoons flour, 1 teaspoon turmeric, salt and pepper
• 5 tablespoons oil, plus extra for frying
• A pinch of saffron steeped in 3 tablespoons hot water
• Lemon wedges, to serve

Method

1. Rinse the rice, then soak it in salted water for 30 minutes. Drain.
2. Bring a large pot of salted water to the boil and cook the rice for 5 to 6 minutes, until just tender outside. Add the chopped herbs for the last minute. Drain.
3. Heat 3 tablespoons of the oil in a heavy pot with 2 tablespoons of water. Layer the rice and herbs in the pot in a cone. Poke steam holes, drizzle with the remaining oil and cover with a tea towel under the lid.
4. Cook for 10 minutes on medium heat, then 40 minutes on low. Spoon a little of the rice into the saffron water to colour it, and sprinkle it on the dish at the end.
5. While the rice cooks, mix the flour, turmeric, salt and pepper. Pat the fish dry, coat lightly in the mixture and fry for 3 to 4 minutes on each side until golden.
6. Serve the green rice on a platter with the fish on top and lemon wedges at the side.