🇮🇷 Iran · Food
Ghalieh Mahi
By eatmundo · August 4, 2026
🇮🇷 IRA vibrant, spicy South Iranian fish stew infused with fresh herbs and tamarind. It balances earthy aromatics with the tangy acidity of tamarind for a bold coastal flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely chop 4 cups of cilantro and fenugreek to form the base of your aromatics.
- 2
Sauté 1 finely diced large onion in 4 tbsp oil in a heavy pot over medium heat until golden brown.
- 3
Add 4 minced garlic cloves and 1 tsp turmeric to the onions, stirring for 1 minute until fragrant.
- 4
Stir in the chopped herbs and cook for 10 minutes until they darken and reduce significantly.
- 5
Whisk 3 tbsp tamarind paste with a cup of warm water and pour it into the pot, simmering for 15 minutes.
- 6
Gently slide the 800g fish pieces into the sauce, taking care not to break the delicate flesh.
- 7
Cover and simmer on low heat for 20 minutes until the fish is opaque and tender.
- 8
Taste and adjust salt as needed before serving hot with steamed saffron rice.
Frequently Asked Questions
What type of fish is best?+
Firm white fish like sea bass, grouper, or snapper are ideal as they hold their shape during long simmering.
Can I use dried herbs?+
While fresh is authentic, you can use dried fenugreek in a smaller quantity, but avoid dried cilantro as it loses flavor.
Is the dish very spicy?+
It has a kick, but you can control the heat by adjusting the amount of chili or hot pepper used in the spice base.
Why does the stew turn dark?+
The deep green color comes from sautéing the herbs thoroughly until they lose their bright green pigment.
