Persian Herb Rice Bowl with Grilled Salmon (Ash-e-Reshteh-Style)

Allergens

Fish (Salmon), Gluten (if using gluten-containing ingredients)

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1/2 teaspoon saffron threads
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1/2 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 1/2 cup scallions, thinly sliced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 teaspoons dried mint

Instructions

1. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it stand covered for 5 minutes.
2. In a small bowl, soak saffron threads in 2 tablespoons of warm water for 5 minutes to release their aroma.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
4. In a separate bowl, combine parsley, cilantro, scallions, saffron infused water, lemon juice, salt, and pepper. Mix well and pour the herb mixture into the skillet with the onions and garlic. Cook for 2 minutes, stirring occasionally.
5. Preheat a grill or grill pan to medium high heat. Brush salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 4 5 minutes per side or until cooked through.
6. Fluff the rice with a fork and gently stir in the saffron mixture. Taste and adjust the seasoning if needed. To serve, divide the rice among two plates, top with a grilled salmon fillet, and sprinkle with dried mint.

Chef’s Insight

The use of saffron adds a beautiful color and fragrance to this Persian-inspired dish.

Notes

Enjoy this Persian Herb Rice Bowl with Grilled Salmon as a part of a balanced diet and healthy lifestyle.