By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
10 matchesDishes from other countries' kitchens, made from the same core ingredients as Ghalieh Mahi. The percentage is the share of ingredients the two recipes have in common.
Fasolia GomenIn Ethiopia · same ingredients55%
GomenIn Ethiopia · same ingredients55%
Chicken Ginataang ManokIn the Philippines · same ingredients50%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Ghalieh Mahi from another cuisine is Fasolia Gomen (Ethiopia): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Ghalieh Mahi?
Ghalieh Mahi is a pungent Iranian fish stew originating from the southern coastal regions. It consists of white fish simmered with a base of fresh herbs, garlic, onions, and tamarind paste. It is typically served as a main course alongside steamed rice.
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.
🇮🇷AI-generated image
