Entree: Iran – Persian Gulf Coast – ماهی شکم‌پر ➤ Mahi Shekam-por (Whole fish stuffed with herbed rice and aromatic Persian Gulf spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 1 whole sea bream or snapper (mahi), approx. 2 lb (900 g), cleaned and gutted
- 2 cups (380 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 1 medium onion, approx. 5 oz (140 g), finely chopped
- 3 garlic cloves, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) tamarind paste
- 2 dried limes (limu omani), lightly crushed
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 1/4 cup (35 g) chopped fresh dill (optional but traditional in Gulf herbs)
- 1 1/2 cups (360 ml) water or light fish stock for par-cooking the rice
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) vegetable oil for drizzling
- Fresh cilantro sprigs for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Pat the fish dry, make 3 shallow diagonal slashes on each side, season cavity and exterior with 1/2 tsp salt and a pinch of black pepper.
2. In a medium saucepan, heat 3 tbsp olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–6 minutes. Add garlic, turmeric, cumin, coriander, and cook 1 minute until fragrant.
3. Stir in tomato paste, tamarind paste, crushed dried limes, and 1 1/2 cups water or stock. Bring to a simmer, then add the rinsed rice. Cover and simmer gently 8–10 minutes until the rice is about 70% cooked and liquid is mostly absorbed. Remove from heat and let cool slightly.
4. Fold chopped cilantro, parsley, dill (if using), lemon juice, and 1 tsp salt into the rice mixture. Taste and adjust seasoning.
5. Spoon the rice stuffing into the fish cavity, pressing gently but not overfilling. Secure the cavity with kitchen twine or toothpicks if needed. Rub the outside of the fish with 1 tbsp vegetable oil and sprinkle remaining salt and pepper over the skin.
6. Place the stuffed fish in a shallow baking dish. Pour any remaining pan rice juices around the fish. Cover the dish tightly with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until the fish flakes easily and internal temperature reaches about 145°F (63°C).
7. Transfer to a platter, garnish with cilantro sprigs, and serve hot with slices of lemon and a side of plain steamed rice or salad if desired.