Persian Salmon Stew with Cilantro and Tamarind (Ghalieh Mahi)
Fresh herbs are always used in Persian cooking, especially in this Persian Salmon Stew with Cilantro and Tamarind, known as Ghalieh Mahi.
Servings 4
Calories 372kcal
Ingredients
- 9 oz fresh cilantro
- 3 oz fresh parsley
- 2 tablespoon extra virgin olive oil
- ½ medium onion diced
- 1 teaspoon turmeric
- 4 large garlic cloves minced
- 2 tablespoon dried fenugreek
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cup water
- 2 tablespoon lemon juice
- 2 tablespoon tamarind paste
- 1 tablespoon tomato paste
- 1 lb boneless salmon cut into 4 equal pieces
Instructions
- Wash and spin dry cilantro and parley. Time off stems, especially the big woody ones, and discard. Once herbs are dry, purée In a food processor until finely chopped.
- In large pot over medium-high heat add olive oil. When oil is hot, add onions and sauté until onions start to soften and reduce heat to medium-low.
- Continue cooking for 15-20 minutes until vegetables are translucent, then stir in turmeric and garlic.
- Cook garlic for 5 minutes then stir in chopped herbs, dried fenugreek, salt and pepper.
- Cook for an additional 10 minutes then add water, lemon juice, tamarind paste and tomato paste.
- Cover pot, bring to boil, then reduce heat to low and cook for 2 hours.
- At this point, the stew can be stored in a refrigerator until needed. The longer it sits, the more flavor the mixture will have.
- About 20 minutes prior to serving, submerge salmon into the hot stew.
- Cover pot and heat over medium-low heat until fish is done, about 15-20 minutes.
Notes
Serving Suggestions: Serve with basmati rice.
Cooking Tips: This dish is typically spicy. If you like, add ¼ to ½ teaspoon of cayenne pepper.
TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1salmon filet | Calories: 372kcal | Carbohydrates: 16g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 71mg | Sodium: 416mg | Fiber: 5g | Sugar: 6g
