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Ingredients
For the rice sabzi polo
350g white basmati rice, rinsed until the water runs clear
4 tbsp unsalted butter
1 leek, trimmed and finely sliced
4 salad onions, finely sliced
100g pack flat leaf parsley, chopped
2/3 x x 100g pack coriander, chopped
3 x 20g packs dill, chopped
2 tbsp Greek-style natural yogurt
Pinch saffron, finely ground and bloomed in 50ml warm water (see tip)
For the fish
1 tbsp olive oil, plus a little for drizzling
1 tbsp unsalted butter
2 echalion shallots, halved and finely sliced
2 clove/s cloves garlic, finely sliced
½ tsp ground turmeric
Pinch saffron, finely ground and bloomed in 50ml warm water (see tip)
1 small orange, scrubbed, zest and juice, plus thin slices, optional
1 tbsp Cooks’ Ingredients Crispy Fried Onions, to serve
1 tbsp Cooks’ Ingredients Rose Petals, to serve
3 tbsp pomegranate seeds, to serve
¼ x 25g pack flat leaf parsley, chopped, to serve
½ x 20g pack dill, leaves picked, to serve
Method
The first stage of cooking the rice is to parboil
it. Drain the rinsed rice and place in a medium,
heavy-based nonstick pan. Cover well with
water and add a large pinch of salt. Bring to the
boil, stir once, then cook for 5 minutes, or until
al dente. Drain in a colander, then run under
cold water to completely cool and stop it from
cooking further. Set aside.
Start the herb mixture (sabzi) using the same
pan. Melt 2 tbsp butter over a medium heat,
then add the leeks and salad onions and gently
sweat for 4-5 minutes until softened. Fold
through the chopped herbs, then remove from
the pan to a bowl and set aside.
For the second stage of cooking the rice,
wipe out the pan, then melt the remaining
butter over a low to medium heat. Add the
yogurt and 1 tsp of the bloomed saffron water,
mixing well. Spread this mixture to cover the
whole base of the pan. Carefully spoon in
the parboiled rice, layering it with the herb
mixture and drizzling teaspoons of saffron
water in stages, creating different levels of
rice, herbs and saffron.
4 Once the prepared ingredients have been
layered into the pan, use the back of a wooden
spoon to dot holes around, poking down to
the bottom of the pan (this will allow steam
to rise). Turn up the heat, cooking for 1 minute
until steam begins to rise. Place a lid on top and
reduce the heat to low. Leave to cook gently
for 1 hour.
While the rice cooks, prepare the fish.
Preheat the oven to 200°C, gas mark 6. Add
the oil and butter to a nonstick frying pan and
place over a medium-low heat. Add the shallots
and garlic and fry gently for 4-5 minutes, until
softened. Add the turmeric, all but a few drops
of the bloomed saffron, the orange zest and
juice. Remove from the heat and fold through
the tamarind paste, walnuts and sour cherries.
Line a large baking tray with parchment.
Place 1 sea bass fillet, skin-side down, at one
end, season, then spoon on ½ the mixture
from the pan. Place a second fillet on top,
skin-side up, and repeat for the remaining fillets.
Brush any excess saffron oil and butter in the
pan over the top of the fish skin, then finish
with a drizzle of olive oil. Tuck a few orange
slices here and there, if liked. Bake in the oven
for 12-15 minutes, until the fish is opaque,
cooked through and flakes easily with a fork.
To finish the rice, remove from the heat
and lightly shake the pan to feel the rice crust
separate from the side of the pan. Remove the
lid from the pan and place a plate upside down,
using kitchen cloth. Flip the pan of rice over,
turning the tah-dig (crisp bottom) out in all its
glory. Garnish with the crispy onions and rose
petals, then finish the fish by scattering over the
pomegranate seeds and herbs.
Cook’s tip
Blooming the saffron is a traditional way to extract flavour and beautiful yellow colour from just a little saffron, ready for cooking. Finely grind a pinch of saffron threads using a pestle and mortar, then add 50ml warm water and leave to stand for a few minutes, or longer if you have time.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,475kJ/ 830kcals
Fat
36g
Saturated Fat
14g
Carbohydrates
88g
Sugars
11g
Fibre
12g
Protein
32g
Salt
0.4g
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