Grouper, Cilantro, Garlic + Tamarind Braise

This is one of the most cherished dishes in every part of southern Iran. Served over plain rice, it is also one of my favorites. I tried it in every southern region. In each place they claimed that their version was superior—a cute rivalry. For me, the best was the one I made with Dowlat Khabarkhosh using a grouper/hamur, which we bought fresh from the fish market that day and cooked with cilantro and baby green garlic. The fish, cooked on the bone, was spicy and delectable. I loved