Fish with Fenugreek + Tomato Spread

I adapted this and several other dishes in this section from recipes by Raviyeh Daryanavardi, the mother of our guide Omid. She used shark fillets and tomato paste, made it very spicy, and served it over rice. I like to include fresh tomatoes. The fried onions and dried limes combined with fish gives the dish an earthy, tangy taste. You can use any type of fish. I used salmon and spread the mixture over toasted sangak bread (available at Iranian markets)—delicious!