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

In a large non-stick skillet, bring the chicken broth to a boil with the rice and saffron. Season with salt and pepper. Lower the heat, cover and let simmer for 15 minutes.

Remove from the heat. Carefully add 1/4 cup (55 g) of the butter and the herbs. Cover and let sit for 10 minutes.

Meanwhile, dredge the fish fillet in the flour and shake to remove any excess. Season with salt and pepper.

In a non-stick skillet over high heat, melt the remaining butter. Brown the fish for 3 minutes or until fully cooked, turning halfway through cooking.

Serve the herbed rice with pan-fried trout alongside Persian herb frittata (see recipe), if desired.

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