Ghalieh Mahi (Southern Persian Tamarind, Cilantro, Fenugreek & Garlic Fish Stew) – Authentic Iran Recipe
From the Persian Gulf port of Bushehr: flaky fish braised in a fragrant, sour-savory herb and tamarind sauce.
- Country of Origin
- 🇮🇷 Iran (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white sea bass or snapper fillets, Bunches of finely chopped cilantro, Steamed basmati rice, Dried fenugreek leaves (shanbalileh), Tangy tamarind pulp
Ingredients for Ghalieh Mahi (Southern Persian Tamarind, Cilantro, Fenugreek & Garlic Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white sea bass or snapper fillets, prepped into bite-sized pieces
- 1.5 cups bunches of finely chopped cilantro, washed and trimmed
- 1 cup steamed basmati rice
- 1 medium onion and 3 cloves garlic, finely minced with dried fenugreek leaves (shanbalileh)
- 1.5 tbsp traditional Iran seasoning (tangy tamarind pulp, 6 cloves garlic, turmeric)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white sea bass or snapper fillets for 5 minutes.
- Add minced onion, garlic, dried fenugreek leaves (shanbalileh), and tangy tamarind pulp, 6 cloves garlic, turmeric, stirring for 2 minutes until deeply aromatic.
- Add bunches of finely chopped cilantro and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed basmati rice right before serving warm.