Persian Catfish Rice Recipe

Welcome to Rice Cookers 101! Today, we are excited to bring you a unique and flavorful recipe for Persian Catfish Rice. This dish combines the deliciousness of fresh catfish with aromatic Persian spices and fluffy, perfectly cooked rice. Whether you’re a seasoned chef or a newbie in the kitchen, this recipe is sure to impress and satisfy your taste buds. So, grab your rice cooker and let’s get cooking! We’ve made this persian catfish rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

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• 1 pound catfish fillets, cut into chunks
• 2 cups basmati rice, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1 lemon, cut into wedges

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Instructions

Preheat the oven to 350°F. Heat olive oil over medium-high heat in a large oven-safe pot or Dutch oven. Add chopped onion and minced garlic, and cook until onion is translucent. Add turmeric, cumin, paprika, cinnamon, salt, and black pepper. Sauté for 1-2 minutes. Add rice and sauté until coated with the spice mixture. Pour in chicken broth and bring it to a boil. Reduce heat to low, cover the pot, and let it simmer for 10-15 minutes until rice is cooked. While the rice is cooking, season the catfish chunks with salt and black pepper. Heat a large skillet over medium-high heat and add olive oil. Add the seasoned catfish chunks and cook until crispy and cooked through. Remove the rice from heat and stir in chopped parsley, mint, and cilantro. Fluff the rice with a fork. Place the catfish on top of the rice and serve hot with lemon wedges.

How long does persian catfish rice last in the fridge?

Persian catfish rice can be stored in the refrigerator for up to four days after cooking. It is important to ensure that the rice is stored in an airtight container to prevent the growth of bacteria and to maintain its freshness. When reheating the rice, it is important to ensure that it is heated thoroughly to an internal temperature of at least 165°F (74°C) to destroy any potential harmful bacteria that may have grown during storage. It is also important to note that rice tends to dry out and harden when refrigerated, so adding a splash of water or broth before reheating can help retain its moisture and texture.

Low calorie persian catfish rice recipe substitutions

To make the Persian Catfish Rice recipe lower in calories, you can make a few substitutions. Firstly, replace the catfish with a leaner fish such as tilapia or cod which have fewer calories. Secondly, reduce the amount of olive oil used in the recipe to lower the calorie count. Instead of using 2 tablespoons, use just 1 tablespoon to still maintain the flavor. Substitute chicken broth with vegetable broth, water, or low-sodium broth. Reduce the amount of salt used and replace basmati rice with brown rice or cauliflower rice for more fiber and fewer calories. Finally, omit the lemon wedges as they do not contribute significantly to the overall calorie count. By making these substitutions, you can make the recipe lower in calories while still creating a delicious dish.

What to serve with a persian catfish rice?

There are many great options to serve with Persian catfish rice. One option is to serve a fresh and crisp salad made up of cucumber, tomato, red onion, and herbs such as parsley and mint, dressed with a simple olive oil and lemon juice dressing. Another great option is to serve the rice alongside a flavorful vegetable dish like roasted eggplant with tomatoes and garlic or crispy sautéed spinach with caramelized onion. Some people also like to serve Persian catfish rice with a side of yogurt mixed with diced cucumber and fresh mint, adding a cooling and creamy contrast to the warm rice and spiced fish.

Whats the best sauce for a persian catfish rice?

The best sauce for Persian catfish rice is a tangy and flavorful blend of yogurt, lemon juice, herbs, and spices. Mix together 1 cup of Greek yogurt, 2 tbsp of freshly squeezed lemon juice, and 1 tbsp of dried dill. Add 1 tsp of minced garlic, 1/2 tsp of ground cumin, and a pinch of salt and pepper to taste. Stir well and let the flavors meld for at least 30 minutes before serving. The creamy and zesty yogurt sauce goes perfectly with the delicate and aromatic Persian catfish rice, adding a refreshing and creamy touch to each bite.

Persian catfish rice health benefits

Unfortunately, Persian catfish rice is not considered a particularly healthy dish as it contains white rice and deep-fried catfish which are high in carbohydrates and unhealthy fats. However, there are many other healthy Persian recipes that you could try. One example is Shirazi salad which is a salad made with diced tomato, cucumber, and onion mixed with lemon juice and olive oil. It is low in calories, high in fiber and vitamins C and K. Another healthy Persian recipe is Gheymeh stew which is made with yellow split peas, tomato paste, and lean beef or lamb. It is high in protein, fiber, iron, and B vitamins.