Write for The Iranian
Editorial policy

Maahi Tu-Por, Abadani style
Thanks to Bella Ramazan-nia

By Ashpaz Baashi
The Iranian

This works well with rock cod, sea bass, or even catfish. The cooking time and amounts here are good for a three-pound fish, enough for six people.

Chop an onion and 2-3 cloves garlic and fry in oil till soft. Chop a large bunch of cilantro (about 2 cups) and add to the onion. Mix in 1/4 cup tamarind paste, 1 tablespoon dried shambalileh (fenugreek) leaves, salt and pepper.

Clean and gut the fish, and stuff the cavity with the mixture. Wrap the fish in foil and bake in a preheated oven at 325 degrees Fahrenheit for about 40 minutes.

You can buy a very convenient seedless tamarind paste at Indian stores. If instead you find the hard blocks filled with seeds and fiber, let the tamarind soak in a little hot water and remove the seeds before using.

If you like these flavors but want a simpler approach, try dipping fish fillets in tamarind paste and then in a little flour seasoned with salt, pepper, and shambalileh. Fry them in oil with a little garlic and serve with chopped cilantro.

Comment for The Iranian letters section
Comment for the writer Ashpaz Baashi


Persian cooking


New Food of Life
A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies
By Najmieh Batmanglij

Flower delivery in Iran
Copyright © All Rights Reserved. Legal Terms for more information contact:
Web design by BTC Consultants
Internet server Global Publishing Group