Herbed rice with fried fish (Sabzi polo ba mahi)

1. Rinse the rice, soak in salted water for 1 hour, then boil in plenty of salted water for 6-7 minutes and drain.

2. Chop the parsley, dill, coriander and spring onions very finely, crush the garlic and mix with the rice.

3. Put 20 g melted butter and 2 tbsp water in the bottom of a pan, spread the herbed rice on top, poke a few holes in it, drizzle with the remaining melted butter, wrap the lid in a tea towel and steam over low heat for 40 minutes.

4. Season the fish fillets with salt and pepper and dredge in the flour mixed with the turmeric.

5. Heat the oil in a frying pan and fry the fish for 3-4 minutes per side until golden.

6. Pile the green rice onto a platter and place the fish and lemon wedges alongside.

Tip: Sabzi polo ba mahi is the traditional lunch of the Persian New Year (Nowruz): the herbs symbolise spring's renewal and the fish life. Any white-fleshed fish will do; in Iran they use the Caspian white fish (mahi sefid).