Ingredients:
- Basmati rice x 1.5 cups
- salmon fillet x 2 medium size
- dill x 1 bunch
- cilantro x 1 bunch
- frozen peas x 2 cups
- lemon x 1
- salt, pepper, oil or butter
Rinse the rice in cold water for a few minutes. In a medium sized pot boil 4 cups of water. Once it started boiling add a couple of big pinches of salt. Cook on medium heat for 10-15 minutes until the rice is almost cooked (al-dente). Meanwhile, finely chop the herbs. Drain the rice, rinse in cold water to stop the cooking process. In a big bowl, mix the herbs (leave some for the fish), peas and the rice with a little bit of vegetable oil. Add the rice mixture to the same pot, let it cook in medium heat, covered, until it starts steaming. Turn down the heat and wrap the lid with a tea towel, cover and let it cook for 30 minutes.
Crust the salmon fillets with olive oil, herb, lemon zest salt and pepper. In a non-stick pan, fry the fish on medium high heat, skin side down first for 2-4 minutes each side (depending on the thickness). Once cooked, squeeze some lemon juice on the fish.
Serve with thick yogurt and Persian pickled vegetables
Ingredients:
