Fish Tahdig

Method12 steps · about 1 hr 20 min

1. 1

   Step 1: Wash and rinse the rice until the water runs clean. Place the washed rice in a pot and add enough water to cover it by an inch. Add in the olive oil (1 tbsp) and salt (1 tsp).

   Uses 2 cups Basmati rice · Water to rinse rice and fresh cooking water standing 1 inch above rice; rice drained and cold-rinsed · 1 tbsp Olive oil · 1 tsp Kosher salt

2. 2

   Step 2: Place the pot over medium high heat, bring to a boil and cook until the water is almost fully evaporated. Drain, rinse with cold water, and transfer to a large bowl.

   Uses Rinsed basmati rice in water with its separate oil and salt

3. 3

   Step 3: Add the chopped dill (1½ cups), green onions (1 cup), cilantro (1 cup) and parsley (1 cup) to the rice. Gently mix using a large spoon so the herbs are combined with the rice.

   Uses Cooked, drained and cold-rinsed rice · 1½ cups fresh dill, chopped · 1 cup Green onions (chopped) · 1 cup Fresh Cilantro (chopped) · 1 cup Fresh parsley (chopped)

4. 4

   Step 4: Pat dry the fish fillets completely. Season both sides of the fillets with salt (1/2 tsp), pepper, and turmeric (½ teaspoon).

   Uses 3 skin-on branzino fillets; use 4 only if small · ½ teaspoon Turmeric · 1/2 tsp Kosher salt · 1/4 tsp Black pepper

5. 5

   Step 5: Heat 2 tablespoons of olive oil in a large nonstick pan over medium high heat.

   Uses First 2 tbsp olive oil from the separate 4 tbsp fish supply

6. 6

   Step 6: Sear the fish for 5–7 minutes, skin side up, so it’s golden.

   Sear fish first side · 7 minUses Dried, turmeric salt and pepper seasoned skin-on fillets · Heated first 2 tbsp fish olive oil

7. 7

   Step 7: Add the remaining 2 tablespoons of olive oil. Flip the fish and sear for 2 minutes.

   Sear fish second side · 2 minUses Fish seared skin-side up on its first side · Remaining 2 tbsp olive oil from the 4 tbsp fish supply

8. 8

   Step 8: Layer half of the rice evenly over the fish, packing it down slightly. Then add the garlic (1 head) cloves (skin on), followed by the remainder of the rice.

   Uses Fish seared on both sides · Prepared herb rice: half under garlic, remaining half above · 1 head garlic, broken into cloves with skin on

9. 9

   Step 9: Poke 5 holes with the end of a spoon, making sure not to poke through the fish. Drizzle the canola oil (2 Tablespoons) all around the rice.

   Uses Fish topped with herb rice and skin-on garlic cloves · 2 Tablespoons Canola oil (neutral flavored oil)

10. 10

    Step 10: Wrap the lid in a clean kitchen towel and place on the pan, keeping every towel edge away from the heat source.

    Uses Fish-and-herb-rice layers drizzled with canola oil

11. 11

    Step 11: Cook on medium heat about 40–45 minutes until the rice is fluffy and fully tender and the bottom fish layer is crisp; check the thickest fish reaches 63°C/145°F.

    Cook Tahdig · 45 minUses Covered layered fish tahdig

12. 12

    Step 12: Turn off the heat and rest the rice 10 minutes. Place a large platter securely over the pan and carefully invert to reveal the fish on top. Serve with optional fresh lemon juice as the article suggests.

    Rest Before Flip · 10 minUses Fully cooked fish tahdig · A squeeze of fresh lemon juice to serve, optional