From Sally Khaledi:

This is a dish that always brings me back to the flavors I grew up with—fragrant basmati rice, fresh dill, tender fava beans, saffron, and beautifully seasoned fish. It is generous, aromatic, and layered with the kind of comforting flavors that feel deeply familiar, yet special enough to serve for a gathering.

I love the way the fish cooks beneath the rice, becoming tender while forming a crisp, golden crust. When the pot is turned out onto a platter, it makes a beautiful presentation: saffron-scented rice below, crispy fish on top, and every grain separated and full of flavor. Served with mixed vegetable pickle (torshi-e liteh), it is bright, savory, and wonderfully balanced.

Serves: 6
Prep: 30 minutes
Cooking: 50 minutes

Ingredients:

Dusting:
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon turmeric

Fish:
2 1/2 pounds thick, fatty skinless salmon fillet, cut into 6 pieces
1/4 cup avocado oil or olive oil

Rice:
2 cups basmati rice, soaked for 30 minutes, drained, and rinsed
14 ounces fresh or frozen double-peeled fava beans
8 cloves garlic, peeled and thinly sliced, or 1 teaspoon garlic powder
3 cups chopped fresh dill, or 1 cup dried dill weed
1/2 cup avocado oil or olive oil
1/2 teaspoon ground saffron threads, dissolved in 1/4 cup hot water

For the dusting: Combine all ingredients for the dusting and mix well. Dust the fish on both sides with this mixture. Cover and refrigerate.

For the Rice: In a large nonstick pot, preferably ceramic-coated, add 8 cups water and bring to a boil. Add 3 tablespoons salt and the rice, and boil briskly for about 4 minutes, stirring gently with a wooden spoon to loosen any grains stuck to the bottom of the pot. When the rice has risen to the surface, add the fava beans and give it a gentle stir. Drain the rice in a large fine-mesh colander and rinse with 2 cups cold tap water. Add the fresh dill and garlic, and shake the colander to evenly distribute the rice, herbs, and garlic.

Note: IIf using dried dill, add it to the boiling rice with the fava beans in step 2.

For the Fish: In the nonstick pot, add 1/4 cup oil and 1 tablespoon saffron water, and mix thoroughly with a rubber spatula. Arrange the fish fillets side by side to fit the bottom of the pot. Mound the fava-rice mixture over the fish to form a pyramid.

Pour 1/2 cup oil and 1/4 cup water over the rice. Drizzle the remaining 3 tablespoons saffron water on top. Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping. Cook for 50 minutes over medium-low heat.

Remove the pot from the heat and allow it to cool on a damp dish towel for 2 minutes without uncovering. Uncover the rice and place a serving platter larger than the pot upside down over the pot. Hold tightly and invert the two together, unmolding the entire mound onto the platter. The result will be crispy, crusted fish on top with separated grains of rice underneath. Serve with mixed vegetable pickle (torshi-e liteh).