Persian / Iranian Maahi Kabab - Fish

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

Ingredients Nutrition


  1. 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.
  2. Place fish fillets in a large oven proof dish. Pour the sauce over the fish.
  3. 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.
  4. When cooked, decorate each fillet with finely sliced lime and a little fresh chopped parsley and serve with Sabzi Polow.
  5. Note: This is the traditional dish for the Iranian New Years Day.

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