Ghalieh Mahi with Sabzi Polo | Persian Tamarind Fish and Herbed Rice

Ingredients

For Tamarind Fish (source NYT cooking)
• 3.30 lb. salmon, cut into rectangular portions
• 3/4 cup dried barberries or cranberries
• 3/4 cup whole raw almonds, coarsely chopped
• 3 tablespoons olive oil, plus more for brushing and drizzling over fish
• 1 large onion, thinly sliced take (about 2 1/2 cups)
• 3 -4 garlic cloves, minced or grated
• 2 to 3 tablespoons tamarind paste
• 1/2 tsp turmeric powder
• 2 tsp red pepper flakes
• 3/4 tsp red chili powder
• Salt to taste
• 1 cup tightly packed minced soft fresh herbs, plus more for serving (use at least three of the following: cilantro, parsley, fenugreek, tarragon, basil, mint, chives, dill, watercress)
For Herbed Rice
• 2 cups Basmati rice
• 2 1/4 tbsp Himalayan pink salt
• 6 cups water
• 1/2 cup chopped dill, fresh or dried
• 1/2 cup methi
• 1/2 cup cilantro
• 1/2 cup parsley
• 1 tsp chopped garlic
• 1/4 tsp of ground saffron mixed into ¼ cup of hot water
• Potatoes, 1/4" thick slices
• Salt and red chili powder
• Few threads of Saffron (1/2 tsp)
• oil as needed

Instructions

Preparation
1. Clean, wash, dry and finely chop the herbs and mix them together in a large bowl.
2. Put seedless tamarind in a bowl and cover with 3/4 cup warm water.
3. Dissolve saffron in 4 tbsp water water as well and set aside.
4. Wash the rice with cool water a few times. Soak in water and salt (water should taste salty), set aside for 30 minutes.
5. Place barberries in a small bowl and pour lukewarm water to cover.
6. Rinse fish under cold water and pat dry with paper towels. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
Cooking herbed rice
7. Add 6 cups water in a pot. Stir in 1 tbsp salt. Put it on stove on med-high heat and bring it to boil.
8. Add rinsed rice. When the rice is just hard in the middle and soft on the outside, turn off the heat and rinse the rice using a colander and cold water so that the rice stops cooking through.
9. Mix in all the herbs and garlic right in the colander.
10. Add olive oil to a heavy bottom or nonstick pot to cover the bottom of it and put on low-med heat.
11. Lay potato slices, sprinkle salt and pepper and pour two tbsp. of saffron water.
12. Add rice to the pot in pyramid shape, poke some holes with the back of a spatula almost to the bottom of the pot to release steam, and cover.
13. When the rice starts steaming, sprinkle the remaining saffron water over the rice, add 2 tablespoons of oil.
14. Reduce heat to medium-low, wrap lid with towel, place it on the pot. Allow to steam for 20-40 minutes (depending on the quantity you are making. I kept for 30 minutes)
Cooking Tamarind fish
15. While the rice cooks, prepare the fish. In a pan add oil and heat on medium heat.
16. Add the onion, and cook, stirring often, until caramelized, 10 to 12 minutes.
17. Add salt, garlic, red pepper flakes and turmeric powder, stir to toast about 30 seconds.
18. Mash the soaked tamarind. Separate the tamarind pulp from the fibers through a strainer. Squeeze out as much pulp as you can.
19. Add it to the caramelized onion. Next add garlic and herbs, followed by barberries and chopped almonds.
20. Cook till the mixture is pulpy but not dry. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
21. Press tamarind herb mixture on top of fish fillets and drizzle some oil.
22. Bake uncovered in a preheated oven until fish is just cooked through, 10 to 15 minutes.
23. Transfer herbed rice to a platter, serve tamarind fish along with a salad made of cucumber, tomato and onion..