By Setareh Kiumarsi
Ingredients:
½ medium boneless fish (e.g., salmon)
3 handfuls fresh parsley
1 handful fresh cilantro
10–15 pistachios
1½ cups rice
2 zucchinis
1 head broccoli
Instructions:
1. Coarsely chop an onion. Heat a little olive oil in a pan. Add spices: saffron, turmeric, cinnamon, coriander seeds (generally, for every 3 units of “warm” spices like saffron, turmeric, cinnamon, use 1 unit of “cool” spice like coriander, sumac, or rose). Sauté the onion over low heat with the lid on until slightly golden.
2. Peel and clean the fish, then cut into sugar-cube-sized pieces. Add the fish to the golden onions. Sprinkle more turmeric, cinnamon, coriander, and salt over the fish. Mix gently and let cook with the lid on.
3. Meanwhile, chop pistachios, parsley, and cilantro. In a cup, pour half hot water and add a pinch of saffron; let it steep.
4. Mix 2 heaping tablespoons of tomato paste into the saffron water and add pistachios and herbs to the fish. Pour the saffron-tomato mixture into the pan. Let cook a bit more. Taste and adjust salt—this mixture should be slightly salty as it will be combined with rice. Add 1 heaping tablespoon of pomegranate paste for a subtle tang.
5. Allow the mixture to simmer until most of the liquid is absorbed. Drain the rice—it should be slightly undercooked to prevent mushiness. Gradually mix the rice with the fish mixture.
6. In a suitable pot, add a little olive oil and transfer the rice-fish mixture to let it steam.
7. For side vegetables, cook zucchini and broccoli with saffron, turmeric, coriander, a little tomato paste, and pomegranate paste. Optionally, serve with some raw carrot slices.
Enjoy your flavorful Fish rice with vegetables!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
