Tahdig-e Mahi (Crispy Rice With Fish)

Serves 8 to 10

For this recipe — chef Hoss Zaré’s twist on a classic Persian crispy-bottomed rice dish, tahdig — you will need a nonstick skillet that’s large enough to hold the fish and cook the rice properly. Have your fishmonger butterfly the fish and remove the head and spine. 2 to 3 pound striped bass (or other meaty, firm-fleshed white fish), butterflied (tail attached; head, spine and scales removed) 3 tablespoons olive oil Kosher salt and freshly ground black pepper, as needed 3 cups basmati rice, soaked overnight and drained A good pinch of saffron 1 stick (½ cup) butter, melted 1 cup chopped dill, plus more for garnish 2 teaspoons chopped thyme 1 teaspoon grated orange zest 1 teaspoon grated lemon zest Lemon wedges to garnish

Instructions: Drizzle the fish with the olive oil, season with salt and pepper, and let marinate for 30 minutes.

Place a fine-meshed colander in your sink. In a large pot, bring 12 cups water to boil. Add 4 tablespoons of salt and the rice. Bring to a boil, reduce to a simmer and cook, stirring often, until there is no hardness in the center of the rice, about 10 to 12 minutes.

While the rice is cooking, steep the saffron in ¼ cup warm water for a couple of minutes then combine with the melted butter. Set a 12- to 14-inch nonstick skillet and the butter mixture next to the stove.

Drain the rice in the colander, then toss with the dill. Immediately place the skillet over high heat. Add the butter mixture. When the butter bubbles, gently place the fish skin-side down in the skillet and sprinkle with the thyme, orange and lemon zests. Let cook for 1 minute then spoon the rice on top so it covers the fish evenly. Wrap the lid in a dish towel and cover. (This will prevent steam from escaping and excess moisture from building up inside the skillet, resulting in a crispier texture.) Cook for 3 to 4 minutes, then reduce heat to low and cook for 30 minutes.

Remove from the heat and let sit undisturbed for 10 minutes.

Meanwhile, fill a stainless steel bowl that’s slightly larger than the skillet with ice and cold water. (Alternatively, you can fill your sink with ice water.) Place another dish towel on your counter. To release the rice, dip the bottom of the skillet in the ice water for a minute or two, then remove and firmly tap the bottom of the skillet on the dish towel.

Place a serving platter over the skillet. Carefully flip the skillet and platter over and remove the pan so the crispy rice is exposed. Garnish with more chopped dill and lemon wedges. Serve immediately.