Name: Caspian-Style Fish with Walnut and Pomegranate (Mahi-ye tu por ba anar)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ¼ cup (60 ml) pomegranate juice; ¼ teaspoon ground saffron dissolved in 2 tablespoons hot water (optional); ¼ cup (20 g) fresh chopped cilantro; 2 tablespoons fresh chopped mint; ½ teaspoon pepper; 1 cup (120 g) shelled walnuts, coarsely chopped; ¼ cup (55 g) butter, ghee,* or (60 ml) oil; ¼ cup (60 ml) oil, (55 g) butter, or ghee*; 2 tablespoons chopped walnuts; ¼ cup (35 g) pomegranate arils (½ pomegranate); ¼ teaspoon red pepper flakes; 3 tablespoons pomegranate molasses; 1 tablespoon grape molasses; 1 tablespoon ground golpar*; ½ teaspoon turmeric; ¼ teaspoon freshly ground pepper; 1 whole rockfish, scaled and scored on top, or 2 pounds/900 g firm-fleshed white fish fillets, about ½ inch/1cm thick; 1 teaspoon sea salt; 4 cloves garlic, peeled and sliced; 1 onion, peeled and thinly sliced; 1 teaspoon ground golpar*

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 5

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 whole rockfish, scaled and scored on top, or 2 pounds/900 g firm-fleshed white fish fillets, about ½ inch/1cm thick<

Method

Rinse fish in cold water. Pat dry with paper towel and rub inside and outside with a mixture of the salt, pepper, turmeric, and golpar.
To make the filling: Heat ¼ cup oil in a wide skillet over medium heat, and sauté onion and garlic. Add all the ingredients for the filling and stir-fry for 3 minutes. Remove from heat and allow to cool.