📝 About This Recipe
Hailing from the sun-drenched southern provinces of Iran along the Persian Gulf, Ghalieh Mahi is a bold, sophisticated stew that balances the deep earthiness of sautéed cilantro with the sharp tang of tamarind. This aromatic dish features succulent white fish simmered in a dark, velvety herb sauce spiked with plenty of garlic and a hint of southern heat. It is a celebration of coastal Persian flavors, offering a complex profile that is simultaneously savory, sour, and spicy.
🥗 Ingredients
The Fish
- 1.5 lbs Firm white fish fillets (such as Barramundi, Cod, Halibut, or Snapper, cut into 3-inch chunks)
- 1/2 teaspoon Turmeric powder (for dusting the fish)
- to taste Salt and Black Pepper
- 2 tablespoons Vegetable oil (for searing)
The Herb Base
- 400 grams Fresh Cilantro (approx. 4 large bunches, finely minced)
- 50 grams Fresh Fenugreek (or 1 tbsp dried; do not exceed this amount to avoid bitterness)
- 1 large Yellow Onion (finely diced)
- 6-8 pieces Garlic cloves (minced or crushed)
- 1/4 cup Vegetable oil (for frying the herbs)
The Sauce and Seasoning
- 1/2 cup Tamarind Paste (seedless concentrate diluted in 1 cup warm water)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1 tablespoon All-purpose flour (optional, to thicken the sauce)
- 1-2 cups Boiling water (as needed for stew consistency)
👨🍳 Instructions
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1
Begin by preparing the tamarind. Dissolve the tamarind paste in 1 cup of warm water. Strain through a fine-mesh sieve to remove any fibers or remaining seeds, and set the liquid aside.
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2
Pat the fish chunks dry with paper towels. Season with salt, pepper, and 1/2 teaspoon of turmeric. Let them sit for 15 minutes while you prepare the herbs.
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3
In a large skillet over medium-high heat, add 2 tablespoons of oil and lightly sear the fish for 2 minutes per side. The goal is to firm up the exterior, not cook it through. Remove and set aside.
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4
In a large pot or Dutch oven, heat 1/4 cup of oil over medium heat. Add the finely diced onions and sauté until translucent and slightly golden, about 8-10 minutes.
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5
Add the minced garlic to the onions and sauté for another 2 minutes until fragrant. Stir in 1 teaspoon of turmeric and the chili flakes.
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6
Add the finely minced cilantro and fenugreek to the pot. This is the most crucial step: fry the herbs in the oil for 15-20 minutes, stirring frequently. The herbs should turn a very dark, forest green and become highly aromatic without burning.
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7
If using flour to thicken, sprinkle it over the herb mixture now and stir for 1 minute to cook out the raw flour taste.
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8
Slowly pour the strained tamarind liquid into the pot. Add 1 cup of boiling water and stir well to combine. Bring the mixture to a gentle boil.
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9
Lower the heat to a simmer, cover the pot, and let the sauce cook for 20-30 minutes. The oil should begin to rise to the top, indicating the flavors have melded.
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10
Taste the sauce. It should be tangy and savory. Adjust salt or add more chili if desired.
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11
Gently tuck the seared fish pieces into the simmering sauce. Ensure they are mostly submerged.
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12
Cover and simmer for an additional 10-15 minutes, or until the fish is flaky and fully cooked. Avoid stirring too vigorously at this stage to keep the fish chunks intact.
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13
Turn off the heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Be careful with the fenugreek; using too much or burning it will make the stew bitter. The secret to a great Ghalieh is frying the herbs until they change color significantly—don't rush this process. If you prefer a more sour taste, increase the tamarind concentration or add a squeeze of fresh lime at the end. Choose a firm-fleshed fish that won't fall apart easily during the simmering process. If the stew is too thin, simmer uncovered for the last 10 minutes; if too thick, add a splash of boiling water.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy Persian steamed basmati rice (Chelow) with a crispy Tahdig. Pair with 'Sir Torshi' (Persian pickled garlic) which beautifully complements the seafood flavors. Accompany with a side of 'Sabzi Khordan' (fresh herb platter) including radishes and scallions. A glass of 'Doogh' (savory yogurt drink with mint) provides a refreshing contrast to the spicy and tangy notes. Serve with a side of Zeytoon Parvadeh (pomegranate and walnut marinated olives) for an extra burst of flavor.