Salmon and Dill Layered Rice - Mahi Sabzi Polo
A wonderfull way to use left over cooked salmon.
Servings 8 people
Calories 381kcal
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.