This dish is full of fragrant native herbs with carefully home cooked Pomegranate paste and sun-dried Pomegranate seeds.
Ingredients:
Whole fish, cleaned
Oil for frying
For Stuffing:
One bunch Coriander or Cilantro, finely chopped
Quarter of a bunch Parsley, finely chopped
1 Tablespoon chopped Mint (optional)
4-5 cloves Garlic, minced
1/4 Cup Walnuts, chopped
Half a Cup Pomegranate Paste
1-2 Tablespoon Sugar (optional)
1 Tablespoon Ground Dried Pomegranate Seeds (optional)
Turmeric, Black Pepper and Salt
Method:
Mix stuffing and taste.
Add extra seasoning if needed.
Season the fish by rubbing salt and turmeric on the skin of the fish.
Half fill the cavity of a whole fish with stuffing.
In a large non-stick frying pan, heat few tablespoons of oil until very hot.
Fry one side of the fish for five minutes on high until golden and crispy.
Carefully, flip the fish. Cover and lower the heat.
Cook for 20 minutes on low heat.
Serve on a large platter with plenty of steaming rice and yoghurt.
Reference:
http://www.mypersianfeast.com/2013/01/mahi-shekampor.html
