Sabzi Polo Mahi

Step 1

Fill a tall pot with 6 cups water, add 1 teaspoon salt, and bring to a rolling boil over high heat, about 5 minutes, so the water is actively churning.

Step 2

Rinse the basmati rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water running through turns clear instead of milky, about 1 minute.

Step 3

Pick the dill fronds from the stems by pinching just below the leaves and pulling upward; discard the woody stems and chop the fronds into 1-inch pieces.

Step 4

Wash the parsley, shake off excess water, gather into a loose bunch, and chop crosswise into 1-inch pieces, discarding thick lower stems.

Step 5

Rinse the chives under cold water and cut them into 2-inch pieces using a knife or kitchen scissors.

Step 6

Pat the fish fillets dry on both sides with paper towels and sprinkle generously with salt and pepper on both sides.

Step 7

Crumble the saffron threads between your fingers into a small bowl, pour in 0.5 cup hot water, and let it steep for 5 minutes until the water turns deep orange.

Step 8

Pour the rinsed rice into the boiling salted water and stir once with a wooden spoon, then let it boil uncovered for 6 minutes until the rice is nearly tender but still has a slight firmness in the center when you bite a grain.

Step 9

Drain the rice in a fine-mesh strainer, rinsing briefly under cool water to stop the cooking and separate the grains.

Step 10

In a 12-inch nonstick skillet, melt 1 tablespoon butter over medium heat, swirling the pan until the butter stops foaming, about 1 minute.

Step 11

Place the fish fillets skin-side up in the hot butter and cook without moving them for 3 minutes until the underside turns opaque white and lifts easily with a spatula.

Step 12

Flip the fish carefully with a spatula and cook the other side for 2 minutes until it is opaque all the way through when you flake a piece with a fork.

Step 13

Transfer the cooked fish to a plate and gently break it into bite-sized flakes using two forks, discarding any bones or skin.

Step 14

In the same skillet, melt the remaining 2 tablespoons butter over medium heat, then add half the drained rice, stirring gently to coat with butter, about 1 minute.

Step 15

Pour the saffron-steeped water over the rice in the skillet, then layer the remaining rice on top without stirring, creating a mound.

Step 16

Cover the skillet with a tight-fitting lid or foil and reduce heat to low, then cook for 10 minutes so the rice steams gently and absorbs the saffron water.

Step 17

While rice cooks, toss the chopped dill, parsley, and chives together in a medium bowl and set aside.

Step 18

Remove the skillet from heat and let it rest, covered, for 2 minutes to finish steaming the rice gently.

Step 19

Gently stir the rice with a fork, lifting from the bottom to keep grains separate and release any saffron color trapped at the bottom of the pan.

Step 20

Fold about two-thirds of the fresh herb mixture into the rice using a rubber spatula, using a lifting and turning motion to distribute herbs evenly without crushing grains.

Step 21

Divide the herb-infused rice between two wide shallow bowls, mounding it gently in the center of each.

Step 22

Arrange the flaked fish in a small pile on top of the rice mound in each bowl.

Step 23

Sprinkle the remaining fresh herb mixture over the fish and rice, drizzle 1 tablespoon lemon juice over each serving, and serve immediately while warm.