📝 About This Recipe
Hailing from the coastal regions of Hormozgan and Larestan, Mahyawa is a legendary fermented fish sauce that captures the soul of the Persian Gulf. This pungent, earthy, and deeply savory condiment is crafted from sun-dried sardines and a proprietary blend of warm spices like fennel and mustard seeds. It is a labor of patience and tradition, transforming humble ingredients into a complex liquid gold that defines the flavor profile of Southern Iranian cuisine.
🥗 Ingredients
The Fish Base
- 500 grams Small Dried Sardines (Motu) (Heads removed, thoroughly cleaned and sun-dried until brittle)
- 250 grams Coarse Sea Salt (Non-iodized is essential for proper fermentation)
- 1.5 liters Filtered Water (Boiled and cooled to room temperature)
The Aromatic Spice Blend
- 150 grams Mustard Seeds (Black or Brown) (Lightly toasted and coarsely ground)
- 100 grams Fennel Seeds (Toasted and finely ground)
- 50 grams Cumin Seeds (Toasted and ground)
- 30 grams Coriander Seeds (Ground)
- 1 tablespoon Black Peppercorns (Cracked)
- 2 tablespoons Dried Orange Peel (Finely powdered for a citrusy undertone)
- 1 tablespoon Turmeric Powder (For color and preservation)
👨🍳 Instructions
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1
Begin by ensuring all your equipment—glass jars, spoons, and bowls—are sterilized. Any unwanted bacteria can spoil the long fermentation process.
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2
Grind the sun-dried sardines into a coarse powder using a heavy-duty blender or a traditional mortar and pestle. You want a texture similar to coarse sand, not a fine flour.
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3
In a large glass or ceramic crock, combine the ground fish powder with the coarse sea salt. Mix thoroughly to ensure the salt is evenly distributed, as this prevents spoilage.
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4
Gradually pour the 1.5 liters of cooled, filtered water over the fish and salt mixture. Stir well until the salt has mostly dissolved.
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5
Cover the mouth of the jar with a clean, breathable muslin cloth or cheesecloth and secure it with a rubber band. This allows gases to escape while keeping insects out.
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6
Place the jar in a warm, sunny spot (ideally outdoors if the weather is hot, or a sunny windowsill). Let this sit for 15-20 days. Stir the mixture once every two days with a clean wooden spoon to aerate it.
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7
After the initial fermentation period, the mixture will have developed a strong, pungent aroma. Strain the liquid through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract every bit of essence. Discard the remaining solids.
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8
Prepare the spice blend: Lightly toast the mustard, fennel, cumin, and coriander seeds in a dry pan until fragrant. Grind them into a medium-fine powder.
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9
Whisk the ground spices, orange peel, and turmeric into the strained fish liquid. The mustard seeds will act as a thickening agent and provide the signature Mahyawa 'kick'.
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10
Pour the spiced liquid back into a clean glass jar. Cover again with the cloth and return it to the sun for another 5-10 days. This 'mellowing' phase allows the spices to bloom and integrate with the fermented fish.
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11
The Mahyawa is ready when it has thickened slightly to the consistency of heavy cream and developed a deep, dark chocolate-brown color.
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12
Bottle the finished sauce in clean glass bottles. It can be stored at room temperature for several months, though many prefer to keep it in a cool, dark place.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of the beneficial bacteria needed for fermentation. If the mixture develops a fuzzy mold or an 'off' rotten smell (rather than a strong fermented smell), discard it and start over. For a smoother sauce, you can run the final spiced mixture through a blender before the final aging phase. The sun is a traditional 'ingredient' in Southern Iran; if you live in a cold climate, place the jar near a heater or in a very low-temperature oven (40°C) for a few hours a day. Adjust the mustard seed quantity to control the thickness and heat of the sauce.
🍽️ Serving Suggestions
Drizzle over freshly baked 'Nan-e-Pishka' or any thin flatbread, then top with a sprinkle of za'atar. Serve as a dipping sauce alongside fresh radishes, scallions, and walnuts for a traditional breakfast. Brush onto fish or shrimp before grilling to add an incredible depth of umami flavor. Mix a tablespoon into a bowl of melted butter or ghee to create a savory spread for warm toast. Pair with a glass of cold Doogh (Persian yogurt drink) to balance the salty, pungent notes of the sauce.