Baked Mahi-mahi in Pomegranate Glaze (Mahi-ya sa pina-sauce ng Anar)

Baked Mahi-Mahi Served with Pomegranate Glaze (Mahi-ye teminated wit pomegranate)

Let's Dive into Persian Cuisine with a Delicious Fish Recipe 🐟🍜

Got your eye on some Persian fare, mate? We've got you covered! Join us as we delve into the delicious world of Persian (a.k.a. Iranian) cuisine, courtesy of culinary authority Najmieh Batmanglij. In addition to insights on Persian culinary traditions, she's sharing recipes from her book, New Food of Life.

🛍️ What You'll Need:Pomegranate juice is the rage these days and can be found at high-end grocery stores and online. When opting for saffron, choose threads over powder, as the latter is frequently adulterated with turmeric. Ground angelica, a staple in Persian cooking, can be found at Middle Eastern markets, spice stores, or online.

Yields: 4 servings
Difficulty Level: Easy peasy

Ingredients: (Don your apron and get ready to cook!)- 1 large or 2 pounds firm-fleshed white fish (sea bass, halibut, cod, rockfish, or orange roughy)- 1 teaspoon salt- 1/3 cup olive oil or butter- 1 onion, peeled and thinly sliced- 3 cloves garlic, peeled and crushed- 1/4 teaspoon freshly ground black pepper- 1/4 cup chopped walnuts- 1 cup pomegranate juice or 3 tablespoons pomegranate paste- 1 tablespoon slivered candied orange peel- 2 tablespoons fresh lime juice- 1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water- 1 tablespoon angelica petals or powder (gol-par), for garnish (optional)- 2 tablespoons chopped walnuts, for garnish (optional)- 2 tablespoons pomegranate seeds, for garnish (optional)

Instructions: (Here's your step-by-step guide)1. Rinse fish in cold water, dry it, and sprinkle salt on both sides.2. Heat 1/4 cup oil in a large frying pan, then sauté the onion and garlic. Add all the remaining ingredients except the saffron water and lime juice, then cook for 3 minutes. Mix well and remove from heat.3. Preheat oven to 400°F. Place the fish in a baking dish, stuff it with the mixture from step 2, and close the cavity with pins or sew it shut. Pour the saffron water, the rest of the oil, and lime juice over the fish.4. Pop the fish into the oven and bake for 10-15 minutes (until the fish flakes easily with a fork), occasionally basting it.5. Arrange the fish on a platter, pour the sauce from the baking dish over the fish, and garnish with angelica petals, walnuts, and pomegranate seeds (if desired).6. Serve with saffron-steamed plain rice. Nush-e Jan! (Enjoy!)

Variation: Swap out pomegranate juice or paste with 1 cup liquid tamarind if you fancy a change.

Wine Pairing: J Pinot Noir, Russian River Valley. This sophisticated red wine matches beautifully with fish, but the pomegranate juice and stuffing in this dish make it a great red-wine meal. The soft, juicy, and bright fruit of the Pinot Noir complements the dish without overpowering it.

🎨 Historical Perspective: Persian cuisine boasts a rich culinary history that spans thousands of years. It boasts a wide variety of delicious dishes that often feature exotic spices like saffron, dried lime, and pomegranate. Curious about other Persian specialties? Here are a few to tickle your taste buds:

Kebabs: Tender skewers of marinated meat, grilled to perfection.
Gormeh Sabzi: A hearty herb stew made with parsley, dill, cilantro, lamb, beef, kidney beans, and dried lime.
Fesenjan: A duck or chicken stew accompanied by the tangy sweetness of walnuts and pomegranate syrup.
Baghali Polo: A delectable rice dish with dill, lima beans, and lamb or chicken.
Tahdig: The crunchy fried rice crust that forms at the bottom of the pot, often served with stews or kebabs.
Shirazi Salad: A refreshing medley of diced cucumbers, tomatoes, onions, and mint, dressed in lime juice and olive oil.
The Persian fish recipe includes pomegranate juice, a popular ingredient in modern cuisine that can be found at high-end grocery stores and online.
In addition to saffron, ground angelica, a staple in Persian cooking, can be sourced from Middle Eastern markets, spice stores, or online.
The recipe for the Persian fish dish yields 4 servings and can be served with a J Pinot Noir from the Russian River Valley, a wine that complements the dish's pomegranate notes without overpowering it.