Recipe by Um Safia
This is a lovely Persian fish dish. Serve it with Sabzi Polow for a traditional meal. You can use a little sumac or tamarind in place of the pomegranate powder.
Top Review by plparks
Very good- my father is Iranian and this was one of my first attempts at making persian food. I didn't have mint, saffron or pomegranate powder, (although I substituted the pomegranate with some fresh cranberries). Also, I substituted the olive oil for butter. I used salmon and it was the best salmon I have had in a long time. Thank you Um Safia
- 4 large fish fillets, skin removed (of your choice)
- 1⁄2 cup fresh lime juice
- 1⁄2 cup olive oil
- 50 g fresh coriander or 50 g cilantro
- 50 g fresh parsley, plus
- 2 tablespoons fresh parsley, to decorate
- 50 g of fresh mint
- 1⁄2 teaspoon saffron
- 1⁄4 teaspoon pomegranate powder
- 1 lime
- black pepper
Directions See How It's Made
- Wash, drain well then finely chop coriander, parsley and mint. Add lime juice, olive oil, pomegranate powder, saffron & salt and black pepper to taste, mix well & set aside.
- Place fish fillets in a large oven proof dish. Pour the sauce over the fish.
- Cover with a sheet of aluminium foil and bake in a preheated oven at 180C 40 - 50 minutes Baste the fish with the sauce at least once during cooking.(Cooking time will vary depending on the type and size of your fillets so check after 30 minutes.
- When cooked, decorate each fillet with finely sliced lime and a little fresh chopped parsley and serve with Sabzi Polow.
- Note: This is the traditional dish for the Iranian New Years Day.