Beautiful Persian fish dish made in donabe, featuring our Mushi Nabe donabe steamer and suribachi & surikogi (Japanese mortar and pestle). We love seeing Japanese donabe and tools used in different cuisines and cultures around the world, and can’t wait to try this recipe ourselves. Thank you for sharing, chef
@banitaghaboni ❤️
#Repost
@banitaghaboni
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Episode 3 of me discovering Iran’s provinces through their most beloved dishes — and this one takes us to Bushehr and the bold flavors of Ghaliyeh Mahi.
One of the most iconic dishes from southern Iran, Ghaliyeh Mahi is a deeply flavorful fish stew made with herbs, garlic, fenugreek, tamarind, and dried chilies that somehow captures the heat, sea, and soul of the Persian Gulf.
Traditionally, this dish is made with fish from the Persian Gulf like hamour, roshgou, or singel, but living in Spain, I had to work with what I had access to — so I used mero, which worked beautifully here.
One thing about Ghaliyeh Mahi: the fish should always be cut into large pieces so it holds its shape while slowly simmering in the stew. And like many southern dishes, it somehow tastes even better the next day.
For 4 people: 1–1.5 kg firm like mero or hamour, cut into large 200–300 g pieces, 200 g tamarind paste, around 500 g herbs with a ratio of 80% cilantro and 20% fenugreek, 8–9 garlic cloves, 1–2 tsp turmeric, 7–8 felfel ghamri (Indian-style dried red chilies), 1 tbsp flour, salt, black pepper, and oil. If you don’t have fresh fenugreek, you can substitute with dried fenugreek like I did — just don’t overdo it, because it can become bitter very quickly.
And one very important thing: never cover your Ghaliyeh Mahi while it cooks. You want it to slowly reduce uncovered until that thin layer of oil rises to the top — that’s how you know it’s ready. I soaked my fish in cold salted water for 20 min to get rid of smell.
#قلیه ماهی #persian #iranianfood#food
