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Salmon and Dill Layered Rice - Mahi Sabzi Polo
A wonderfull way to use left over cooked salmon.
Course
Main Course
Cuisine
Persian
Keyword
dill, salmon
Prep Time
30
minutes
Cook Time
45
minutes
Servings
8
people
Calories
381
kcal
Equipment
Persian Rice Cooker
Ingredients
3
cups
basmati rice
500
grams
cooked salmon
1
bunch
dill - shivid
3
tlbs
ghee
1
large
potato
2
tsp
salt
Instructions
Par boil the rice untill three quarters cooked. Al dente
Wash the cooked rice in running water untill the water runs clear, and set aside to drain.
Peel and thinly slice the potato and saok in water untill ready to prepare the rice.
Wash and drain the dill well to remove excess water. Then finely chop the dill.
Break the cooked salmon into pieces about 2 cm square.
In your rice cooker bowl, rub one tlb of ghee around the base and up t around 2 cm of the sides.
Sprinkle salt on the ghee, and then layer the drained, dried, potato slices on the ghee to form the tadhig.
Gently spread around a quarter of the cooked rice across the potato layer.
Spread around a third of the fresh dill on top of the rice layer.
Then gently place a third of the salmon on the dill. Sprinkle with salt and safron powder.
Repeat untill finishing with a layer of rice.
Sprinkly the top with safron powder, and dollops of remaining ghee.
Cover the top of the rice cooker pan with a tea-towl and fit the lid.
Cook using the rice cooker program for around 45 minutes.
Turn out onto a round rice serving tray.
Notes
Serve with a green herb salad and
Shirazi Salad
.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
64
g
|
Protein:
18
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
35
mg
|
Sodium:
615
mg
|
Potassium:
581
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
36
IU
|
Vitamin C:
9
mg
|
Calcium:
33
mg
|
Iron:
1
mg