You’ve heard of tahdig, you’ve heard of potato tahdig. But have you heard of SALMON tahdig?? One of my moms specialities, this Sabzi polo and salmon tahdig combination is delicious! Very easy to make, healthy, tasty and is made all in one pot!
- 2 cups Basmati Rice
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/4 cup sliced leeks
- 1 pound wild caught Salmon (I used Alaskan Salmon from #traderjoes, but you can use any kind you like). Make sure the salmon is skinless. If you want to take off the skin yourself you can do that too!
- 1 teaspoon turmeric powder
- 1 teaspoon chopped garlic
- Olive oil
- Grape seed oil
- 1/2 teaspoon Saffron threads
- Place salmon in a bowl. Add 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon chopped garlic and 1.5 tablespoon olive oil to the bowl. Mix to coat the salmon. Refrigerate for at least 1 hour.
- Chop and combine dill, cilantro and parsley. Set aside.
- Wash your rice and soak in a bowl with cold water and 1 tablespoon salt for one hour.
- Boil 5 cups of water in a pot. Drain salt water from rice and add rice to the pot, adding another 1-2 tablespoons of salt. Boil on high for 4-5 minutes. Drain rice in a colander and run cold water over it.
- In the same pot add 3-4 tablespoons grapeseed oil, 1 teaspoon water, 1 teaspoon turmeric powder.
- Take salmon out of refrigerator and cut salmon into smaller pieces, about 4-5 inches wide. Place salmon skin side down (I know it’s skinless, but put the darker side where the skin was down).
- Add a layer of the rice and a layer of the herb mixture. Add another layer of rice with more herbs. Add leeks. Rice, herbs, etc until your rice and herbs are done.
- Put on stove and cover with lid on high.
- When you see steam coming out of the pot, reduce to low. Add a paper towel or a towel on top of the pot and cover with lid.
- Cook for 1-1.5 hours (depending on your stove).