Herbed Rice with Pan-Fried Trout

Herbed Rice with Pan-Fried Trout

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4

Our colleague Razak told us about this lucky combo: In Iran, where she was born, fish symbolize life and herbs represent rebirth. Cuts of freshwater fish, like these fillets of trout, benefit from simple pan-frying to emphasize the delicate texture and taste. Long-grain basmati rice is made vibrant with a stain of saffron—sunny, earthy and fragrant—and an invigorating mixture of herbs worked in with a pat of butter.

Featured in RICARDO Magazine FALL 2018 (p. 66)
  • Sans noix
  • Sans oeufs



    • 3 cups (750 ml) chicken broth
    • 1 1/2 cups (345 g) basmati rice
    • 1/2 tsp saffron threads
    • 6 tbsp (85 g) cold butter, cubed
    • 1 cup (45 g) mix of parsley, cilantro and dill, finely chopped
    • 1 1/2 lb (675 g) trout fillet, with skin, cut into portions
    • 2 tbsp unbleached all-purpose flour


Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker

RICARDO Digital Rice Cooker

59.99 $

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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