Persian / Iranian Maahi Kabab - Fish
"This is a lovely Persian fish dish. Serve it with Sabzi Polow for a traditional meal. You can use a little sumac or tamarind in place of the pomegranate powder."
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 large fish fillets, skin removed (of your choice)
- 1⁄2 cup fresh lime juice
- 1⁄2 cup olive oil
- 50 g fresh coriander or 50 g cilantro
- 50 g fresh parsley, plus
- 2 tablespoons fresh parsley, to decorate
- 50 g of fresh mint
- 1⁄2 teaspoon saffron
- 1⁄4 teaspoon pomegranate powder
- 1 lime
- salt
- black pepper
directions
- Wash, drain well then finely chop coriander, parsley and mint. Add lime juice, olive oil, pomegranate powder, saffron & salt and black pepper to taste, mix well & set aside.
- Place fish fillets in a large oven proof dish. Pour the sauce over the fish.
- Cover with a sheet of aluminium foil and bake in a preheated oven at 180C 40 - 50 minutes Baste the fish with the sauce at least once during cooking.(Cooking time will vary depending on the type and size of your fillets so check after 30 minutes.
- When cooked, decorate each fillet with finely sliced lime and a little fresh chopped parsley and serve with Sabzi Polow.
- Note: This is the traditional dish for the Iranian New Years Day.
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Reviews
-
I served it with sabzi polow as listed in the directions and wow was it good! The fish was tender and the flavor was phenomenal. A great dish all around! -
Very good- my father is Iranian and this was one of my first attempts at making persian food. I didn't have mint, saffron or pomegranate powder, (although I substituted the pomegranate with some fresh cranberries). Also, I substituted the olive oil for butter. I used salmon and it was the best salmon I have had in a long time. Thank you Um Safia -
This is a wonderful marinade. I changed around the instructions. I added red, yellow, green bell peppers and zucchini and made kabobs (broiled the skewers instead of grilling them). We had it with basmasti rice and raita. IT WAS AMAZING. -
Absolutely delicious! I used Highliner brand Haddock fillets just overlapped them a bit because they were not so thick. A tiny bit of lime juice because it was too sour (bad lime), freshly squeezed lemon juice and some white loomi powder which is probably more authentic, extra virgin olive oil, flat leaf parsley and the other herbs to taste (I didn't measure), Iranian saffron, sumac in place of the pomegranate powder as indicated in the introduction as I didn't have any of the former, slices of lemon, sea salt, & freshly ground black pepper. Served with recipe#339985, recipe#213135, recipe#452701 (totally recommended to go with). This a recipe I recommend you try and a make again for us. Made for Visiting Iran (Persia) in June 2012!
Tweaks
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Very good- my father is Iranian and this was one of my first attempts at making persian food. I didn't have mint, saffron or pomegranate powder, (although I substituted the pomegranate with some fresh cranberries). Also, I substituted the olive oil for butter. I used salmon and it was the best salmon I have had in a long time. Thank you Um Safia
RECIPE SUBMITTED BY
ABOVE: My eldest, Talha with his 'Zaar Star!
I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.
I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of.
You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host:
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I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir.
We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.
If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:
1: "Add it to your recipe book - I loved it and wanna eat this again soon!"
2: "Interesting....I will enjoy eating this again."
3: "I cleared my plate but don't expect me to eat this again...ever."
However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!!
Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment.
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By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked!
Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!...
On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers.
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I think we should all smile more - myself included....
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