3 Reviews

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

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plparks July 24, 2009

This is a wonderful marinade. I changed around the instructions. I added red, yellow, green bell peppers and zucchini and made kabobs (broiled the skewers instead of grilling them). We had it with basmasti rice and raita. IT WAS AMAZING.

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payal.x.patel May 12, 2008

Absolutely delicious! I used Highliner brand Haddock fillets just overlapped them a bit because they were not so thick. A tiny bit of lime juice because it was too sour (bad lime), freshly squeezed lemon juice and some white loomi powder which is probably more authentic, extra virgin olive oil, flat leaf parsley and the other herbs to taste (I didn't measure), Iranian saffron, sumac in place of the pomegranate powder as indicated in the introduction as I didn't have any of the former, slices of lemon, sea salt, & freshly ground black pepper. Served with Fastest Ayran Ever, Sabzi Polow, Classic Yogurt Sauce (totally recommended to go with). This a recipe I recommend you try and a make again for us. Made for Visiting Iran (Persia) in June 2012!

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UmmBinat June 09, 2012
Persian / Iranian Maahi Kabab - Fish