Platonic Fish

Name: Platonic Fish (Mahi-ye aflatuni)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 tablespoon honey or grape molasses; ½ teaspoon cayenne; 1 tablespoon ground golpar*; 2 teaspoons advieh (Persian spice mix)*; ¼ teaspoon freshly ground pepper; ½ teaspoon sea salt; 4 thick fish fillets (about 2 pounds/900g); 1 tablespoon honey or grape molasses; 4 spring onions, chopped (use green and white parts); ½ cup (75 g) pomegranate arils; 1 tablespoon flour; 1 teaspoon turmeric; 2 tablespoons oil, butter, or ghee*; 2 tablespoons oil, butter, or ghee*; 2 tablespoons oil, butter, or ghee*; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; 4 cloves garlic, peeled and thinly sliced; 1 cup (240 ml) pomegranate juice; 1 teaspoon sea salt; 2 teaspoons advieh (Persian spice mix)*; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; 1 cup (240 ml) bitter orange juice

Mahi-ye aflatuni

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
25 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Sweet and Sour Sauce

2 tablespoons oil, butter, or ghee*
4 cloves garlic, peeled and thinly sliced

Asia
Iran
Fish course
Pescatarian
Southeast Asia

Method

Heat 2 tablespoons oil in a medium saucepan and brown the garlic. Add the rest of the ingredients for the sauce. Bring to a boil and adjust seasoning to taste (it should be sweet and sour). If necessary, add more honey. Set aside.
Wash the fish and pat dry. Dredge in the dusting mixture.
In a wide skillet, heat 2 tablespoons oil over medium-high heat