Iranian Rice with Herbs and Veggie Fish & Vegan Herb Omelet for a Flourishing Nowruz (In Persian)   
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(For all ingredients, please use organic versions if available)

Seaweed sheets (whole and in smaller pieces)
3 cups rice, soaked in salt water for 2 hours
½ kilogram chopped herbs (parsley, coriander, leek, and a little dill)
Vegetable oil
Saffron (Optional garnish)
Vegan Fish
250 grams tofu, soaked in salty water
Breadcrumb powder with 1 teaspoon saffron
Vegetable oil
Vegan Kookoo-e Sabzi (Herb Omelet)
½ kilogram chopped herbs (parsley, coriander, leek, and a little dill)
2 tablespoons wheat flour
2 tablespoons potato starch
2 tablespoons corn flour
Baking powder
Turmeric powder
Vegetable oil

  1. To prepare the Sabzi Polów (the rice), add some more water to the soaked rice (the water is for about 4 times the amount of rice) so that the rice grains float.
  2. Boil the soaked rice, as they come to the surface, it is time to drain the water and remove the liquid. This is the half cooked and drained rice.
  3. Add a sufficient amount of oil in a pan and put it on low heat.
  4. Put the seaweed sheet at the bottom of the pan. This will be the “tah-dig” or the layer at the bottom of the pan.
  5. If there are gaps in the corner, tear some pieces of seaweed and cover those areas.
  6. Add a bit of rice and mix a little of the herbs and continue doing this until the pan is filled.
  7. While adding the rice and the herbs layer by layer, also add the small pieces of the seaweed into the rice, so that the aroma and the freshness of the sea is brought to the dish.
  8. When the pan is full, add some water on top and put the cover on.
  9. Let the pan be steamed, and if necessary add some oil on top, and at the end while serving the dish add some olive oil for decoration.
  10. The steaming will take about ¼ of an hour.
  11. When ¼ of an hour is done, turn of the heat, and turn over the rice, so that the seaweed “tah-dig” is on top of the rice now.
  12. For optional, you can add some saffron on the rice as it enhances the color.
  13. To prepare the vegan Kookoo-e-Sabzi (Herb Omelet), add in all the herb in a bowl.
  14. Add the wheat flour, the potato starch, and the corn flour. Mix them all together.
  15. While mixing add some baking powder to help it puff up.
  16. Add pepper and salt as needed, and also some turmeric powder.
  17. Mix all together.
  18. Turn on the heat to low, and heat up the oil, but don’t let it too hot.
  19. When the oil is hot enough, add in the dough. You can make your Kookoo either thin or thick, as you like.
  20. As you pour in the Kookoo, press it down with a spatula so that they all stick together and do not separate.
  21. Reduce the heat and put the lid on, usually for about 10 minutes.
  22. After that, take a look, if one side is done, turn it over so that the other side is fried.
  23. To prepare the Vegan Fish, heat up some oil.
  24. Cut the tofu into pieces, cover it with the breadcrumb powder and the saffron on a plate until it completely covered.
  25. Fry them in the hot oil on low heat.
  26. Fry both side of the tofu until they’re golden brown.
  27. Ready to be served.

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