ID : N-3937 Date : 2019/01/11 - 09:00
(Persia Digest) – Bushehr is a southern port in Iran, where seafood has a lot of fans. Stuffed fish is a local dish in the province, which is cooked for parties and special occasions. Iranians usually fry fish, but a lot of people prefer to bake it in the oven because it needs less oil.
Ingredients (serves 3)
500g kilo coriander and fenugreek
1 large onion
5 large cloves of garlic
2 medium-sized chili green pepper
3 tbsp tamarind
3 tbsp crushed walnuts
Turmeric, pepper, salt to taste
Saffron to taste
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Clean the fish and add lime juice, some saffron and salt and let it marinate for 1 hour.
Pour a little oil in a frying pan and add onions, grated garlic, chopped green peppers and tomato paste and let it sauté a little. Then add the vegetables to the mix plus the tamarinds that have been soaked in water for 1 hour. Make sure the vegetables are not too fried because they will become bitter. Finally, add some walnuts plus saffron and wait until the sauce thickens.
Grease a baking dish; cut the onion in rings and line the dish.
Stuff the fish with the prepared sauce, coat the fish with melted saffron, place in the baking dish and cover with foil; cook in a pre-heated oven at 180° C for 30 to 40 minutes.
Place the stuffed fish in a suitable plate and decorate it with fresh vegetables and mushrooms.
Note that the amount of fenugreek should be one-third of the coriander, because it will make your food bitter otherwise.
You can use different types of fish, including trout, to cook this dish.
This meal is served with rice.
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