She Strengthens

Discover the Flavors of Persian Cuisine

When it comes to exploring the rich culinary traditions of Iran, few authorities are as revered as Najmieh Batmanglij. With her expertise, we’re excited to dive into the world of Persian cooking and uncover the secrets of this fascinating cuisine.

Essential Ingredients for Persian Cooking

Before we begin, let’s talk about the essential ingredients you’ll need to get started. Pomegranate juice has become increasingly popular and can be found in most high-end grocery stores. When selecting saffron, opt for threads over powder to ensure authenticity. Angelica, a frequent addition to Persian dishes, can be found in Middle Eastern markets or online.

Recipe: Baked Fish with Pomegranate and Saffron

This easy-to-make recipe serves 4 and is perfect for those looking to introduce Persian flavors into their cooking repertoire.

Ingredients:

• 1 large or 2 pounds firm-fleshed white fish (sea bass, halibut, cod, rockfish, or orange roughy)
• 1 teaspoon salt
• 1/3 cup olive oil or butter
• 1 onion, peeled and thinly sliced
• 3 cloves garlic, peeled and crushed
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped walnuts
• 1 cup pomegranate juice or 3 tablespoons pomegranate paste
• 1 tablespoon slivered candied orange peel
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1 tablespoon angelica petals or powder (gol-par), for garnish
• 2 tablespoons chopped walnuts, for garnish
• 2 tablespoons pomegranate seeds, for garnish

Instructions:

1. Rinse the fish in cold water, pat dry with paper towels, and rub both sides with salt.
2. Heat oil in a large frying pan and brown the onion and garlic. Add all ingredients except saffron water and lime juice, and cook for 3 minutes. Mix well and remove from heat.
3. Preheat the oven to 400°F. Place the fish in a baking dish, stuff it with the mixture from step 2, and pin or sew the cavity shut. Pour the saffron water, remaining oil, and lime juice over the fish.
4. Bake for 10-15 minutes or until the fish flakes easily with a fork, basting occasionally.
5. Arrange the fish on a serving platter, pour the sauce from the baking dish over the fish, and garnish with angelica petals, walnuts, and pomegranate seeds. Serve with saffron-steamed plain rice.

Variation:

For a twist on this recipe, substitute pomegranate juice or paste with 1 cup liquid tamarind.

Beverage Pairing:

Pair this dish with a J Pinot Noir from the Russian River Valley. The soft, juicy, bright fruit of this red wine complements the flavors of the dish without overpowering them.

Nush-e Jan!

Enjoy your culinary journey into the world of Persian cuisine!