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    Vegetable Rice With Fish

    Iran - Vegetable Rice With Fish


    • Course/Drink: Main Course

    Sabzi polo is a popular Persian mixed rice. The traditional herbs used in this rice are tareh (green nira, also called garlic chives), cilantro, parsley, and dill. Sabzi Polo ba Mahi is a New Year favorite in Iran, but bearing in mind that Nowruz has been celebrated since the beginning of civilization, it is a new tradition because in ancient times due to limited transportation only those with access to bodies of water would be able to harvest fish. This means the rest of the population must have prepared different dishes with the ingredients that were available to them in their own region.  Some other foods that are prepared for Nowruz today are Kuku Sabzi, Aash e Reshteh, Dolmeh Barg, Zereshk Polo ba Morgh, and Shirin Polo.

    Nowruz has been celebrated in Iran since the time of Zoroaster ‘Zartosht.’ Besides Iran, this ancient ceremony is celebrated in several other countries that used to be part of the old Persian Empire. The celebrations have remained practically unchanged through time. The preparation to welcome spring and the start of a new year, begins in the month of Esfand, the last month of Iranian calendar (February-March).




    • 4 salmon steaks (1- 1½ inch), drizzled with olive oil and seasoned with kosher salt and fresh ground black pepper
    • 2 Seville oranges, cut in half (may also use fresh lemons)
    • 2 cups basmati rice
    • 1 cup roughly chopped fresh dill
    • ½ cup packed sliced fresh tareh (nira, garlic chives), or green parts of the scallions
    • ½ cup packed chopped fresh cilantro
    • ½ cup packed chopped parsley
    • A dash of ground saffron powder (optional) for the top

    Serves for 4 person

    How to Cook :

    - Par cook the basmati rice following the instructions here.

    - Drain in colander and rinse with cold water. Add the prepared herbs and gently toss together to combine.

    - Decide on the type of Tahdig (bottom of the pot) for your rice.

    - Add the herbed rice over the tahdig, sprinkle the top with the optional saffron powder. Cover the lid with damkesh and steam over medium low heat for 45 minutes to one hour, or until the steam rises and the tahdig is golden.

    - Meanwhile take the salmon out of the fridge, lightly drizzle some olive oil in the bottom of a pan large enough to fit 4 steaks in a single layer. Lightly sprinkle the salmon steaks on one side with kosher salt and freshly cracked black pepper. Place the salmon steaks seasoned side down in the pan; drizzle more olive oil on top and lightly season. Cover the pan loosely and leave it out in the room temperature.

    - Preheat your outdoor grill to medium high. When the coals are covered with white ash, your fire is ready. Brush the grates with oil to prevent sticking. Grill the salmon steaks 7-8 minutes on each side; turn once with a large heat proof spatula.

    - Serve with Sabzi Polo with a good squeeze of Seville orange or fresh lemon.


    About Us

    The word Persia gives the image of a magical and mysterious land of far away and long ago, of ancient monuments and beautiful works of art – carpets, tiles, fine ceramics and miniatures. It also reminds us of legendary and tragic love stories and epic poems about great wars. And Persia is indeed a world ancient and contemporary, a bridge between heaven and earth. We want to show you around. Discover things to do on your next trip to Iran and plan a trip of your lifetime. Yes, it is that easy! This website gives you the tools to plan your trip to Iran: detailed information on destinations; inspiring ideas on what to see and do in each city; where to stay; where to eat; travel guides and let’s say everything you need so you can dream up a trip to Iran.


    This workshop is designed according to the UNESCO World Heritage Education Programme in order to give young people a chance to voice their concerns and to become involved in the protection of our common cultural and natural heritage. It seeks to encourage and enable tomorrow’s decision-makers to participate in heritage conservation and to respond to the continuing threats facing our World Heritage. The idea of involving young people in World Heritage preservation and promotion came as a response to Article 27 of the Convention Concerning the Protection of the World Cultural and Natural Heritage (World Heritage Convention). Furthermore, Patrimonito means 'small heritage' in Spanish and the character represents a young heritage guardian. Patrimonito has been widely adopted as the international mascot of the World Heritage Education Programme.
    Date: 29th December
    Number of trainees: 7
    Duration: 3 hours

    The workshop of "Patrimonito" was held on 29th of December. Participants arrived around 10:30 and they were welcomed by hot chocolate and Persian cup cakes. After a little introduction by trainers and trainees, the process started by making two groups and letting them choose a name for their group, each group was accompanied by a mentor then each group was given some images of world heritage sites in Iran and some descriptions, each group was asked to match images and descriptions, the mentor was guiding them throughout the activity. All trainees were participating actively and trying to remember their experiences about their travels to these places. When they were done with the activity, the mentors started giving the answers and a brief explanation about each site; mentors were using trainees’ ideas and experiences to complete their tasks.

    Shortly after that, the second part started which was a presentation done by two of mentors. The aim of this presentation was to define the value of these world heritage sites and duties of each person as a "Patrimonito", and what happens if there is no "Patrimonito" and nobody cares about our tangible or intangible heritage. In this part trainees started questioning and understanding the whole concept of being a "Patrimonito", they also added their own suggestions on how to protect our heritage and by the end of this part, they were completely aware about their role as a "Patrimonito".
    Now it was a best time to have a short break, during the break trainees were introduced to some of intangible heritages as they were served by traditional food and snacks and even they way of serving was according to traditions and everyone had this opportunity to discuss about intangible heritage while enjoying some traditional food and snacks.
    When the break was done, everyone was asked to choose a heritage either tangible or intangible and they had to introduce their chosen heritage to a tourist by making a postcard using what they have learnt. They were given all of necessary tools such as color papers, color pencils, glue, scissors, images of heritage and a mentor was with them in order to help them completing the task.

    When they were done, they handed out their postcards and with the mentors they sat together and spent a few minutes asking and answering about what they have learnt. Then they were told to say their vows for protecting their heritage and caring about it, the mentor said the vow and the trainees repeated after her and they officially became a "Patrimonito".

    The last but the best part was when they were given the certificates, and they were told that since they are aware of the value of the heritage and they know how to protect it, they are chosen as "Patrimonito" and they should continue their mission by introducing the value of heritage to others. They were granted certificates and labels and the workshop of "Patrimonito" was finished by taking some memorial photos.