Grilled Saboor Fish with Tamarind + Cilantro Stuffing

Mahi-e Tanuri-e Saboor

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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

In Iran, saboor/shabout is especially popular where the Persian Gulf meets Arvand Rud at the confluence of the Euphrates and the Tigris. The mature fish swims from the ocean back up to the fresh water rivers to spawn. Hamid Dabashi, who grew up in Ahwaz, told me his mother would give him a prepared dish of uncooked saboors to take to the baker to cook in a wood-burning oven. Hamid still remembers the intoxicating aroma of the tamarind and herbs as the fish baked, and the story his mother to