Name: Sabzi Polo Bah Mahi
Cook time: 4200 s
Total time: 4200 s
Yield: 4
Ingredients: 3 c basmati rice; 2 c dill, chopped; 2 c parsley, chopped; 2 c cilantro, chopped; 9 scallions; 1 tsp saffron, crushed and brewed in 1/2 c ice; 1/2 tsp turmeric; 1/2 c oil; Salt; 7 garlic cloves; 1 c greek yogurt; 1 clove garlic, grated; 3 tbsp olive oil; 1 c reserved chopped herbs; Salt and pepper to taste; 10 Persian cucumbers, finely diced; 4 roma tomatoes, finely diced; 1/2 red onion, finely diced; 1/2 c chopped parsley (or mint); 1 Juice of lemon; Salt and pepper to taste

Zachary Neman

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Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

I began making food content about a 2 years ago–I was instantly in love with the process of brainstorming creative content ideas then turning that into a reality. To me, food content means connecting with others through stories and new ideas about food while inspiring them to cook.

I'm incredibly grateful to have the opportunity and privilege to turn my passion my career. Right now, I'm creating cooking content and I couldn't be any happier.

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This is the most popular dish among Persians on Nowruz, the Persian new year. Sabzi polo is an herb rice, aromatic and perfect eaten with fish. I served it up with Shirazi Salad and a garlic-herb yogurt sauce. Here I provided the recipe for everything except the fish–just pick your fish of choice and cook it however you’d like. The result is a perfect plate that is healthy and incredibly satisfying. In the spirit of Nowruz, I’m using the high quality rice from Aahu Barah a family-owned company founded by a group of refugees who came to the U.S. from Afghanistan 30 years ago. Them, like my parents who came during the Iranian Revolution, had to start over and create themselves anew when coming here. Eating sabzi polo on Nowruz captures that spirit, as the herbs symbolize rebirth and renewal.

Sabzi Polo Bah Mahi

Rinse and drain rice until the water runs clear. Let soak in water for an hour.

Wash all the herbs–scallion, dill, parsley, and cilantro. Make sure they are all 100% dry before proceeding with the rest of the recipe.

Bring a pot of water to a boil with enough salt so that it tastes like the sea. Add rice and cook for 7 minutes. Strain and run cold water over it to stop the cooking.

Crush saffron and let steep in ice, let the ice melt.

Finely chop herbs using either a food processor or knife. Save a cup of the herbs and set aside. Add the rest to a large mixing bowl, along with the rice. Mix to fully incorporate.

To a non-stick pot, add saffron water, oil, and turmeric. Layer rice in and make 7 holes halfway down, evenly spread out. Stuff a garlic clove into each hole. Cover the pot with a towel and lid.

Cook over medium high for 10 minutes then low for an additional 50.

Add all ingredients for the herb-garlic yogurt sauce to a bowl and mix to incorporate.

In a separate bowl, combine all ingredients for the Shirazi Salad and mix well.

Serve the Sabzi Polo Bah Mahi with the herb-garlic yogurt sauce and Shirazi Salad.