You should try the fish with the Persian Style recipe!

• 8 (6-ounce) fish fillet
• 1/4 teaspoon ground saffron
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup flour
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/4 cup vegetable oil
• Lemon wedges for serving

1. In a small bowl, combine the saffron, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Place the fish fillets in a shallow dish and pour the saffron mixture over them. Turn to coat the fish evenly.
3. Cover the dish and marinate the fish in the refrigerator for at least 30 minutes, or up to 4 hours.
4. In a shallow dish, combine the flour, turmeric, paprika, and remaining 1/2 teaspoon salt and pepper.
5. Heat 1/4 cup of the vegetable oil in a large skillet over medium-high heat.
6. Dredge each fish fillet in the flour mixture, coating both sides evenly.
7. Carefully place the fish fillets in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through.
8. Drain the cooked fish on paper towels.
9. To make the saffron rice, heat the remaining 1/4 cup of vegetable oil in a medium saucepan over medium heat.
10. Add the saffron and cook for 30 seconds, or until fragrant.
11. Add the rinsed rice and stir to coat with the saffron oil.
12. Add enough water to the saucepan to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
13. Remove the saucepan from heat and let the rice steam for 5 minutes.
14. Fluff the rice with a fork and serve with the fried fish and lemon wedges.

Tips:

• For extra flavor, add a pinch of ground cumin and/or red pepper flakes to the saffron mixture.
• Serve the fish with a dollop of yogurt or some fresh herbs, such as dill or parsley.