Entree: Iran – Persian Gulf Coast – قلیه ماهی ➤ Ghalieh Mahi (Southern Iranian herb-and-tamarind fish stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 12 min

Total 50 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., grouper, snapper, or cod)
- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 6 garlic cloves, minced
- 2 cups (60 g) fresh cilantro, tightly packed, chopped
- 1 cup (30 g) fresh parsley, chopped
- 1 cup (70 g) scallions (green onions), sliced
- 1/4 cup (10 g) dried fenugreek leaves (shambalileh)
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 1 1/2 tsp (8 g) salt, divided, adjust to taste
- 2 tbsp (30 ml) tamarind paste or concentrate
- 1/2 cup (120 ml) warm water (to dissolve tamarind paste)
- 1 1/2 cups (360 ml) water or light fish stock
- 1 tsp (5 g) crushed red pepper or 1–2 fresh red chilies, sliced (adjust to taste)
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Rinse and pat dry the fish fillets and season lightly with 1/2 tsp (3 g) salt and a pinch of black pepper; set aside.
2. Dissolve tamarind paste in 1/2 cup (120 ml) warm water; set aside.
3. Heat 3 tbsp (45 ml) vegetable oil in a wide, heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Add the chopped cilantro, parsley, scallions, and dried fenugreek leaves. Sauté, stirring frequently, until the herbs wilt and deepen in color, about 6–8 minutes. Stir in turmeric, crushed red pepper, and remaining salt and pepper.
5. Pour in the tamarind mixture and 1 1/2 cups (360 ml) water or fish stock; bring to a simmer. Reduce heat and simmer gently 10–12 minutes to meld flavors and slightly reduce.
6. Gently add the fish fillets into the simmering herb broth, spooning some sauce over the top. Simmer gently until fish is cooked through and flakes easily, about 6–8 minutes depending on thickness.
7. Taste and adjust seasoning with additional salt, pepper, or lemon juice if using. Serve hot with steamed rice.