Iranian Spicy Fish and Herb Braise (Ghaliyeh Mahi)

Ghalieyh mahi is something I only heard about growing up but never tasted until recently. “What’s southern Iranian food like?” I’d ask. One answer popped up more than others, no matter who I’d ask in the community: ghaliyeh mahi.

One of the most popular dishes from the south, ghaliyeh mahi is a fish braise that makes ample use of fenugreek (making this dish faintly reminiscent of ghormeh sabzi for those who grew up with it, like me) as well as cilantro and hot peppers. Served over rice, I can easily see why it’s so popular.

Ghalieh mahi

Ingredients:

For the herb sauce:

1/4 cup olive oil
1 small onion, peeled and quartered
4 cloves garlic, peeled
4 cups roughly chopped cilantro
3 tablespoons dried fenugreek leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground coriander
1 serrano chili, chopped
3 tablespoons rice flour
2 teaspoons tamarind dissolved in 3 cups water and drained through a fine-mesh sieve
1 teaspoon date molasses

For the dusting:

1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground dried ginger

For the fish:

2 pounds halibut fillets, skins and bones removed, cut into 3-inch lengths
2 tablespoons vegetable oil

1. To make the herb sauce: In a food processor, place all the ingredients for the sauce except for the tamarind and date molasses and pulse until you have a smooth consistency.

2. To cook the braise: Heat 2 teaspoons oil in a medium saucepan over low heat and saute the sauce for 10 minutes until it is aromatic.

3. Add the tamarind water and date molasses. Mix and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.

4. To cook the fish: In a small bowl, mix the dusting ingredients. Dust both sides of the fish fillets and set aside.

5. In a wide nonstick skillet, heat the oil over medium-high until hot. Sear the fish fillets on both sides until golden.

6. Add the fish to the braise, bring to a simmer, cover, and cook over low heat for 20 minutes. Serve with basmati rice.

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