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1
Make the rice Soak the rice in lukewarm water for at least 1 hour and up to 6 hours; the longer the rice soaks, the fluffier it will be.
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2
After soaking, drain, rinse and add to a stockpot.
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3
Fill the stockpot with water and 1/2 teaspoon salt, bring to a boil over high heat, then reduce heat to medium once it starts boiling.
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4
Simmer until the rice softens and starts to freely float to the top of the water, about 8 minutes.
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5
Drain the rice and set aside.
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6
In the stockpot (which should still be warm), add the 2 tablespoons coconut oil and line the bottom of the pot with potato slices.
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7
These will prevent the rice from drying and will also be delicious and crispy when the rice is done cooking.
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8
Alternatively, omit the potato, which will give the bottom rice a nice golden crunchy layer (called tahdig).
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9
Scoop 1/3 of the rice into the pot, being careful not to shake the pot so that the rice doesnt compact.
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10
Cover the rice with 1/3 of the chopped herbs.
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11
Spoon in another 1/3 of the rice, then another 1/3 of the herbs.
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12
Finally, add the remaining rice.
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13
Mix the melted butter (or ghee) with the crushed saffron, then pour over the rice in a circular pattern.
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14
Wrap the stockpot lid in a kitchen towel, then cover.
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15
Cook on medium-high heat for 5 minutes, then reduce heat to low and simmer for 40 minutes.
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16
Uncover and carefully stir together with a spatula, then stir in the final 1/3 of the fresh herbs.
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17
Make the fish In a skillet, warm the ghee or coconut oil over medium-high heat for 1 minute.
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18
Combine the tapioca starch, salt, pepper and turmeric in a shallow pan.
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19
Dredge the fish fillets in the tapioca starch mixture one at a time, shaking off any excess starch.
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20
Add the fillets to the skillet (cook in batches if needed; dont overcrowd the skillet).
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21
Cook for 3 minutes, carefully flip the fish, then continue to cook until the fish is done, about 3 more minutes, depending on the thickness of the fillets.
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22
The fish is done when it just starts to flake (it will finish cooking when removed from the heat).
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23
If cooking the fish in batches, add more ghee/oil with each batch.
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24
Serve over the herbed rice.
