This Nowruz staple involves us courtesy of Darioush Wines co-founder Shahpar Khaledi, who likes to pair the normal, saffron-scented Persian fish and crispy herbed tahdig along with her household’s Napa Valley chardonnay, merlot, or their earthy and light-bodied Russian River Valley pinot noir.

Featured in “Ringing in Nowruz Napa Valley-Style.”

Saffron Fried Fish with Herbed Tahdig Rice

Each Iranian eating desk will need to have this Nowruz staple

Yield: serves 6


1 hour, 45 minutes

For the tahdig

  • Pinch of saffron
  • 3 cups basmati rice, rinsed
  • 1 cup finely chopped contemporary cilantro
  • 1 cup finely chopped contemporary dill
  • 1 cup finely chopped contemporary parsley
  • 1 cup finely chopped scallions
  • 5 medium garlic cloves, minced
  • 12 cup canola oil, divided
  • 1 tbsp. butter, unsalted
  • 2 massive pitas, sliced crosswise into strips
  • Kosher salt

For the fish

  • 2 lb. cod fillet, reduce in 6 oz. parts
  • 1 cup all-purpose flour
  • 14 cup canola oil
  • 1 medium bitter orange, sliced into wedges
  • Kosher salt and freshly floor black pepper


  1. Make the saffron water: To a small pot set over excessive warmth, add 1 cup of water and produce to a boil. As soon as boiling, take away from warmth and add the saffron and permit to steep till a deep amber colour, about quarter-hour. Put aside.
  2. Make the rice: Fill a big nonstick pot two thirds of the best way full with water and produce to a boil over excessive warmth. Season the water generously with salt, then stir within the rice and prepare dinner, stirring often till al dente, 10–12 minutes. Set a fantastic mesh strainer within the sink and pressure the rice. In a big bowl, mix the chopped cilantro, dill parsley, cilantro, scallions and garlic. Add the reserved rice and blend properly. Within the authentic pot, combine collectively ¼ cup of the canola oil, butter, and 1 tablespoon of the saffron water. Add the pita bread, utterly masking the underside of the pot. Gently spoon the rice over the bread, pour the rest of the saffron water everywhere in the prime, cowl and prepare dinner over low warmth for 20 minutes.
  3. Pour ¼ cup of cool water and the remaining canola oil over the rice and proceed to prepare dinner with the duvet on for an additional half-hour.
  4. In the meantime, put together the fish. To a medium bowl, add the flour and season evenly with salt and black pepper. Put aside
  5. Season the cod items throughout with salt and black pepper, after which mud within the seasoned flour, shaking off any extra. Delicately brush the parts with the saffron water on each side.
  6. Line a rimmed baking sheet with paper towels and place it by the range.
  7. To a medium nonstick skillet set over medium-high, add the canola oil. When the oil is sizzling and shimmering, fry the fish in batches, cooking till crispy and golden brown throughout, 3–4 minutes on either side. Switch the fish to the baking sheet. Preserve heat whilst you unmold the rice.
  8. Take away the rice from the warmth. Fill a big bowl midway with ice water and submerge the underside of the pot within the water to loosen the contents on the within, about 10 minutes.
  9. Flip the pot onto a platter and serve heat, with the crispy bread and rice from the underside of the pot on prime alongside the saffron fried fish and orange wedges.

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