📝 About This Recipe
Hailing from the sun-drenched southern provinces of Iran, Dam-Pokht-e-Mahi is a rustic, one-pot masterpiece that captures the essence of the Persian Gulf. This dish features firm white fish nestled in a bed of aromatic rice infused with fresh cilantro, fenugreek, and the tangy punch of tamarind. It is a soul-warming celebration of coastal flavors, offering a perfect balance of earthy herbs, warm spices, and succulent seafood.
🥗 Ingredients
The Fish & Marinade
- 600 grams Firm white fish fillets (such as Barramundi, Cod, or Halibut, cut into large chunks)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Garlic powder
- to taste Salt and Black Pepper
- 2 tablespoons Lemon juice (freshly squeezed)
The Herb Rice Base
- 3 cups Basmati rice (washed and soaked in salted water for 1 hour)
- 2 cups Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Fenugreek (finely chopped (or 1 tbsp dried))
- 1 Large Yellow Onion (finely diced)
- 4 Garlic cloves (minced)
- 2 tablespoons Tamarind paste (dissolved in 1/2 cup warm water and strained)
- 1 tablespoon Advieh (Persian Spice Mix) (or a mix of cumin, coriander, and cinnamon)
- 4 tablespoons Vegetable oil
- 2 tablespoons Bloomed Saffron (saffron threads ground and dissolved in hot water)
👨🍳 Instructions
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1
Pat the fish chunks dry with paper towels. Rub them thoroughly with turmeric, garlic powder, salt, pepper, and lemon juice. Set aside to marinate for 20 minutes.
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2
In a large non-stick pot (a 'deeg' or Dutch oven), heat 2 tablespoons of oil over medium heat. Lightly sear the fish chunks for 2 minutes per side until golden but not fully cooked. Remove and set aside.
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3
In the same pot, add the remaining oil and sauté the diced onions until they become translucent and golden brown, about 8-10 minutes.
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4
Add the minced garlic and sauté for another 1 minute until fragrant. Stir in the chopped cilantro and fenugreek, frying the herbs for 5 minutes until their color darkens and they smell nutty.
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5
Stir in the Advieh spice mix and a pinch of salt. Pour in the strained tamarind liquid and stir to combine, allowing it to simmer for 2 minutes.
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6
Drain the soaked rice and add it to the pot with the herb mixture. Stir gently to coat every grain of rice with the herbs and spices.
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7
Add 4.5 cups of boiling water to the pot. The water should be about one finger-joint above the rice level. Taste the water; it should be slightly salty.
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8
Bring to a boil over medium-high heat. Let it cook uncovered until the water has mostly evaporated and small 'steam holes' appear on the surface of the rice.
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9
Once the water is absorbed, gently tuck the seared fish chunks into the rice, burying them slightly. Drizzle the bloomed saffron over the top.
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10
Wrap the pot lid in a clean kitchen towel (dam-koni) to prevent steam from escaping and moisture from dripping back down.
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11
Place the lid firmly on the pot. Reduce the heat to the lowest possible setting. Use a heat diffuser if you have one to ensure even heat distribution.
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12
Steam (Dam-keshidun) for 40-45 minutes. This allows the rice to become fluffy and the fish to finish cooking gently in the aromatic steam.
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13
To serve, gently fluff the rice with a fork, taking care not to break the fish chunks. Transfer to a large platter and ensure the golden crust from the bottom (Tahdig) is served on the side.
💡 Chef's Tips
Do not overdo the fenugreek; its flavor is very potent and can turn bitter if used in excess. Always use a firm-fleshed fish; delicate fish like tilapia will fall apart during the steaming process. For the best Tahdig (crispy bottom), ensure your pot is high-quality non-stick and the heat is kept very low. If using dried herbs instead of fresh, soak them in warm water for 15 minutes and drain well before sautéing.
🍽️ Serving Suggestions
Serve with 'Torshi' (Persian pickled vegetables) to cut through the richness of the rice. A side of 'Shirazi Salad' (diced cucumber, tomato, and onion) provides a refreshing crunch. Pair with a cold glass of Doogh (savory yogurt drink with mint). Fresh herbs (Sabzi Khordan) like radish, scallions, and mint make an excellent accompaniment.