FREE domestic ground shipping for eligible grocery orders of 60.00 (excluding ready-to-eat meals) and above!
**Orders containing refrigerated items are shipped weekly on Mondays, Tuesdays and Wednesdays only.**
Our free domestic ground shipping is handled by UPS. We do not guarantee any delivery times for ground shipping. Isolated delayed deliveries are possible.
Kindly Consider Overnight or Second Day shipping methods if you need to have a guaranteed delivery time frame.

Rice with Fresh Herbs and Fish Sabzi polow ba mahi



  • 3 cups long-grain basmati rice
  • 1/2 cup chopped fresh chives or spring onions
  • 2 cups coarsely chopped fresh dill
  • 2 1/2 cups coarsely chopped fresh parsley
  • 2 cups chopped fresh cilantro
  • 3/4 cup oil, melted butter, or ghee
  • 1 teaspoon ground saffron dissolved in 4 tablespoons hot water or rose water
  • Lavash bread for the crust
  • 1 teaspoon ground cinnamon
  • 8 green garlics, trimmed, or 3 cloves garlic, peeled and thinly sliced
  • 1 large white-fleshed fish (striped bass, rockfish, 4-5 pounds) scaled and cleaned, or 3 pounds catfish fillets Dusting:
  • 1/2 cup flour combined with 1 teaspoon sea salt, 1/2 teaspoon turmeric, and 1/2 teaspoon cinnamon
  • 4 tablespoons oil for frying fish
  • 4small bitter oranges or limes for garnish


  • 1. To cook the rice: Clean and wash 3 cups of rice 5 times in warm water. It is then desirable but not essential to soak the rice in 8 cups of water with 2 tablespoons of salt for at least 2 hours.
  • 2. Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few of the grains. If the rice feels soft and all of it has risen to the top, it is ready to be drained. Drain rice in a large, fine mesh colander and rinse with 2 or 3 cups water.
  • 3. In a bowl, toss the chopped herbs together and set aside.
  • 4. To make the bread crust: In a mixing bowl, whisk together 1/4 cup oil, 1/2 cup water, and a few drops of saffron water. Pour this mixture into the same pot. Place a layer of lavash bread on top to fit the bottom of the pot.
  • 5. Place 2 spatulas full of rice in the pot, then add one spatula full of the herbs. Repeat, alternating layers of rice and the herbs, sprinkling the cinnamon between the layers. Form the rice into the shape of a pyramid(this shape allows room for the rice to expand and enlarge). Cover and cook for 10 minutes over medium heat.
  • 6. Pour the remaining oil, 1/2 cup hot water, and a drop of saffron water over this pyramid. Arrange the green garlic on top. Wrap the lid with a clean dish towel and cover the pot firmly to prevent steam from escaping. Cook for 50 minutes longer over low heat.
  • 7. While the rice is cooking, cut the fresh fish down the center lengthwise without removing the backbone. Slice across into 6 pieces. Wash and pat dry. Dredge in the dusting mixture.
  • 8. Just before serving, heat 4 tablespoons oil in a wide skillet over medium heat until very hot, and brown the fish pieces on both sides. Add more oil if necessary. Sprinkle each piece of fish with a squeeze of bitter orange and a dash of the saffron water.
  • 9. Remove rice pot from the heat and allow to cool for 5 minutes on a damp surface without uncovering it. This frees the crust from the bottom of the pot. Unmold the rice into a serving platter and serve on the side.
  • 10. Arrange fish on a serving platter and pour the remaining saffron water over it. Garnish with the green baby green garlics. Serve hot with torshi.
  • Vegetarian Variation: Eliminate the fish from the ingredients. Serve the rice in wedges with a sunny-side up egg with each wedge.
  • Variation - Rice with Spring Ramps (Valak polow): < Replace all the herbs with ramps. Use the green leaves of the ramps and discard the bulbs. Replace the herbs with 6 cups cleaned, washed, and coarsely chopped ramp leaves. Continue from step 4. Valak, called ramp and also wild leek, is a wonderful, strong-flavored mountain bulb that is available fresh in the spring. Nowadays, the the U.S. it is popular in farmers' markets.
  • Note: If using dried herbs, reduce the amount used to 1/4 of the fresh herbs. Place a sieve in a bowl of lukewarm water and soak the dried herbs for 20 minutes. Remove the sieve from the bowl and use the herbs.