Shanaz’s Sabiz Polow Mahl

Green rice with fish

Free to Feed has always been a valued collaborator of the Immigration Museum. Whether through food, film or objects, sharing stories helps to build our sense of shared humanity. Shahnaz is a new program participant with Free to Feed and here she shares her story behind her dish Sabiz Polow Mahi (Green Rice with Fish).

Recipe 

Ingredients

For the rice

1 bunch parsley
1 bunch coriander
1 bunch dill
2 tbs dried dill
2 cloves garlic
500g broad beans (frozen is fine)
2 cups basmati rice
2 tbs salt
3 tbs oil
Large pinch saffron threads
2 tbs hot water
Pinch sugar

For the fish

1 whole Barramundi (1.5 – 2kg) – cleaned and scaled
2/3 cup (80g) plain flour
1 tsp turmeric
1 tsp salt
1/3 cup oil
1 lemon cut into wedges

Method

For the rice

1. Wash rice in cold water several times. Place in bowl and cover with enough water so the level is about 4cm above the top of the rice. Add salt and stir. Let soak for 30 minutes.
2. Wash and finely chop all of the herbs. Finely chop garlic, combine with herbs
3. Add oil to pan and place over medium heat
4. Add herbs and garlic, saute for about 10 minutes. Set aside.
5. Bring 2.5L of water to boil. Drain soaked rice and add to boiling water, stir. Bring the water back to the boil, cook uncovered until rice is just cooked. Drain and rinse.
6. Bloom saffron by grinding saffron threads in mortar & pestle with a pinch of sugar, then add hot water.
7. Combine rice with herbs and broad beans.
8. Heat oil in pan until hot, add herbed rice mix and bloomed saffron. Cover with lid, reduce heat to lowest point and steam for 15 minutes.

For the fish

1. Wash the fish under running cold water. Pat dry.
2. Mix flour, turmeric and salt together in a shallow dish.
3. Coat the fish in the flour mix and shake to remove excess flour.
4. Heat oil in frying pan over medium heat until hot. Add fish and cook until golden before flipping to cook the other side. Drain on kitchen paper.
5. Arrange cooked herbed rice onto a platter. Place fish on top, and serve with lemon wedges.

Film Credits

Director: Timothy Melville 
Cinematographer: Nathan Kaso
Art Director: Stephanie Stamatis
Sound Recordist: Fabrice Galli