Ghaliyeh Mahi - Persian Spicy Fish, Herb and Tamarind Stew
Ghaliyeh Mahi is a southern Iranian dish. The pleasant sourness of tamarind combined with the heat of cayenne pepper and the distinct flavour of coriander and fenugreek make this dish a must-try experience for your taste buds!
Saffron Monkfish Kabab (Inspired by Uzun Burun Mazzeh)
A nostalgic Persian twist on grilled monkfish, marinated with saffron, onion, garlic, and tarragon. Inspired by the legendary Uzun Burun kebabs once served with Araq in Iran, this dish brings bold flavour and memory to your barbecue. Perfect for seafood lovers and Persian food fans alike.
Charcoal-Grilled Octopus, Persian Gulf Inspired
A Persian twist on grilled octopus, inspired by the bold, tangy flavours of the southern Iranian coast. Marinated with pomegranate molasses, dried lime, and garlic, then charred to perfection over charcoal. Chef-level technique meets Persian soul.
Katoq-e Mahi Doodi - Southern Iranian Smoked Fish Stew
A bold, coastal dish from Qeshm Island in southern Iran, this smoked fish stew is full of rich spices, caramelised onions, and baby potatoes. Traditionally made with salted fish, it’s a deeply comforting and flavourful taste of Hormozgan’s seafood heritage.
Gerde-Bij - Persian Stuffed Fish
Gerde Bij is a traditional stuffed fish dish from Iran's Gilan province. This culinary treasure highlights the region's rich flavours and unique cooking methods, reflecting the Gilaki people's deep connection to their natural surroundings.
Traditionally, Gerde Bij is prepared using a clay pot called a "Gamaj," essential in Gilani cuisine for its ability to slow-cook food, allowing flavours to meld beautifully. The fish, often a local variety, is meticulously cleaned, descaled, and its stomach removed. After washing and drying, it's salted thoroughly, including the head and interior.
Maahi Kabab - Saffron and Pomegranate Barbecued Seabass
Prepare to embark on a culinary journey to the enchanting coasts of Northern Iran, where the provinces of Gilan and Mazandaran boast a treasure trove of fish grilling recipes. Here, the locals masterfully blend pomegranate molasses, nuts, bitter orange molasses, and a medley of regional herbs to create mouth-watering dishes. Inspired by this rich tradition, I’ve crafted a recipe for Mahi Kabab (Barbecued Seabass) that is both simple and utterly delicious.
This delightful dish captures the essence of Persian coastal cuisine while keeping the process quick and enjoyable. Perfect for a gathering with your loved ones, this Mahi Kabab promises a healthy and tasty meal that brings a touch of Northern Iran to your table. So, fire up the grill, and let’s dive into this flavourful adventure together!
Sabzi Polo ba Mahi – Fried Fish with Saffron and Herb Rice
Sabzi Polo ba Mahi is a classic Persian dish which translates to “herb rice with fish”. Iranians around the world don’t only prepare this delicious on Shab-e Norouz, the night before Norouz. Norouz (the Persian New Year at the beginning of spring), but any day from autumn through spring.
The fish is fried and served with aromatic saffron and herb rice, bitter oranges (naarenj), and pickled garlic (sir torshi).