Fish Persian style with Saffron doted rice

This aromatic fish (ماهی – mahi) dish is traditionally served on the first day of the Persian new year in Iran, coinciding with the first day of Spring.

I prepared it with tuna, and it can be made with any fish. The fish can be prepared either cut in cubes, as I did here, or in filet.

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For the fish
1- Cut a fresh tuna steak in cubes (or simply a white fish filet) and sprinkle with the Persian spice mix Adviyeh (recipe here), a little bit of fresh ginger root, some fresh cilantro chopped and tablespoon of olive oil. Mix gently and let it stand while the rice cooks.

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2- Mix in a tablespoon of flour and make sure all the pieces of fish are lightly coated.
3- In a large pan, place a tablespoon of butter (about 30 gr) and place the fish. Cook on high fire until the fish is cooked and slightly golden.

For the rice 
1- Prepare Basmati rice as you would always do mixed with dried fruits. Here I used wonderful golden raisins from the region of Herat in Afghanistan, and I often add dried cranberries as it gives it added colour.
2- When the rice is done, take a few tablespoons and place them in a bowl. Mix that rice with some Saffron liquid (recipe here).

To serve: place the fish and some white rice on a plate. Add some Saffron coloured rice on top of the white rice. Sprinkle with lime (or lemon) juice and fresh cilantro, and place a side plate of fresh cucumbers on the side. Enjoy!  

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